کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
2452077 | 1109705 | 2007 | 7 صفحه PDF | دانلود رایگان |
![عکس صفحه اول مقاله: Textural and sensory properties of low fat pork sausages with added hydrated oatmeal and tofu as texture-modifying agents Textural and sensory properties of low fat pork sausages with added hydrated oatmeal and tofu as texture-modifying agents](/preview/png/2452077.png)
Low fat sausages were prepared with added hydrated oatmeal or tofu as texture-modifying agents at levels of 10%, 15%, and 25% (w/w), respectively. The effects of the type and level of texture-modifying agents on the physical and sensory properties of low fat sausages were investigated. The water-holding capacity in sausage products increased by increasing the hydrated oatmeal level, but no significant differences was observed by the addition of tofu. The higher level of the agents produced a sausage product with less cooking loss and with a softer texture. The moisture absorption measurements suggest that the decrease in hardness of oatmeal-added sausage products may be due to the higher water-retention properties of oatmeal in response to heat treatment, while that of tofu-added sausage products may be associated with a weaker internal structure of tofu than the pork loin. The sensory evaluations indicated that the greatest overall acceptability in a low fat sausage was attained when the hydrated oatmeal or tofu were at their 15% addition level, respectively.
Journal: Meat Science - Volume 75, Issue 2, February 2007, Pages 283–289