کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
19634 | 43114 | 2015 | 6 صفحه PDF | دانلود رایگان |
The effects of cuttlefish skin gelatin (CSG) addition at different levels on meat emulsion stability, physicochemical properties, water holding capacity, textural properties, color and sensorial properties of formulated and cooked turkey meat sausage, were investigated. The results obtained showed that CSG addition increased meat emulsion stability, water holding capacity, hardness, adhesivity and chewiness of the formulated sausage samples and contributed to the final product lightness. Hedonic analysis showed that gelatin addition had no significant effect on sausages taste using trained panel. Further, sausage sliceability, texture and global acceptability were markedly improved. These results suggest that CSG might be an alternative source of protein additive for the improvement of the physicochemical, textural and sensory properties of meat sausages.
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Journal: Food Bioscience - Volume 12, 1 December 2015, Pages 67–72