The influence of concentration of incorporated colour on the quality of edible collagen casings and technological and sensor characteristics of boiled sausages. [M.Sc. thesis] | Uticaj koncentracije ugradjene boje na kvalitet jestivih kolagenih omotaca i tehnoloska i senzorna svojstva barenih kobasica. Magistarski rad
2006
Vinokic, N.
The possibility of food colours incorporation (in different concentrations) into edible collagen casings, was investigated. The analysis of the obtained results shows that food grade colours, added in different concentrations to the collagen casings, affect some parameters of mechanical characteristics - tearing force in the first place. Tearing force of dry casings increases and of wet casings decreases with the increase of colour concentration. During storage the tearing force of dry samples was decreasing and of wet ones increasing. The effect of added food-grade colour on water-vapour permeability is minor, and the values are very high and uniform in all three investigated groups. The addition of colour to casings resulted in significantly lower transparency, and increased colour concentration affects further decrease of transparency.
显示更多 [+] 显示较少 [-]