Shelf life and quality of Bologna-type fat reduced turkey sausage
نویسندگان
چکیده
منابع مشابه
the investigation of the relationship between type a and type b personalities and quality of translation
چکیده ندارد.
Reduced-fat bologna sausages with improved lipid fraction.
BACKGROUND This applied research was done in order to obtain cooked products (bologna sausages) with significantly lower amounts of energy, total fat and saturated fat and higher amounts of ω-3 fatty acids than conventional ones. Two subsequent experiments were performed. RESULTS Experiment 1 aimed at pork back-fat reduction and enabled sausages to be obtained with 84 g kg⁻¹ fat and 1334 kcal...
متن کاملReduced-fat bologna manufactured with poultry skin connective tissue gel.
The objectives of this study were to determine temperature (50, 60, 70, and 80 C) and time (0.5, 1.0, 1.5, and 2.0 h) effects on the water binding ability of chicken skin connective tissue (CCT) and its ability to form model gels; to develop and determine the functionality of added water (AW, 100, 200, and 300%) CCT gels; and to evaluate the attributes of reduced-fat bologna containing 10 to 30...
متن کاملDevelopment, Quality Evaluation and Shelf Life Studies of Buffalo Meat Emulsion Sausage as Influenced by Different Levels of Fat and Skimmed Milk Powder
Investigations were carried out on development quality evaluation and shelf life studies of buffalo meat emulsion sausage prepared by different levels of fat and skimmed milk powder (SMP) at refrigerated storage temperature (0°C). The quality of emulsion sausage was based on the basis of physico-chemical characteristics namely moisture content, pH, protein content, TBA number, microbial charact...
متن کاملComparison of Quality of Bologna Sausage Manufactured by Electron Beam or X-Ray Irradiated Ground Pork
Ground lean pork was irradiated by an electron beam or X-rays to compare the effects of two types of radiation generated by a linear accelerator on the quality of Bologna sausage as a model meat product. Raw ground lean pork was vacuum packaged at a thickness of 1.5 cm and irradiated at doses of 2, 4, 6, 8, or 10 kGy by an electron beam (2.5 MeV) or X-rays (5 MeV). Solubility of myofibrillar pr...
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ژورنال
عنوان ژورنال: Acta Alimentaria
سال: 2020
ISSN: 0139-3006,1588-2535
DOI: 10.1556/066.2020.49.1.8