Effect of potato starch addition on the quality of stuffings in finely disintegrated sausages
2000
Dolata, W. | Piotrowska, E. | Krzywdzinska-Bartkowiak, M. (Akademia Rolnicza, Poznan (Poland). Inst. Technologii Miesa)
Effect of differentiated fat replacing with hydrated native potato starch on the quality of meat stuffing and produced finely disintegrated sausages, was investigated. Free water content, amount of thermal effluent and apparent viscosity were determined in stuffings. The texture was tested on Instron universal tester using TPA test and Warner-Bratzler's knife, sensory evaluation was based on linear scalling procedure. Production output was calculated too. The results were processed by two-factor variation analysis. Best qualitative and technological results were achieved at 3% fat replacement with starch, what was confirmed by stuffing quality and sensory acceptation of the sausages
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