کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
224516 | 464447 | 2009 | 6 صفحه PDF | دانلود رایگان |
Influence of carrageenan addition on the properties of turkey meat sausages was studied. The results obtained show that carrageenan causes a decrease in emulsion stability, and an increase in water holding capacity, hardness and cohesiveness of the formulated sausage samples. Carrageenan addition at low levels (0.2% and 0.5%) increases gel elasticity. However, a higher carrageenan concentration causes a reduction in sausages elasticity. Microstructure observation shows that increasing carrageenan levels in sausage formulation leads to a progressive appearance of an additional carrageenan gel network. Sensorial analysis shows that carrageenan presence has no significant effect on sausages taste. However, it improves sausage appearance and texture.
Journal: Journal of Food Engineering - Volume 93, Issue 3, August 2009, Pages 278–283