Morphology and texture of bologna sausage as related to content of fat, starch and egg white

被引：92

作者：

Carballo, J ^{[1
]}

Fernandez, P ^{[1
]}

Barreto, G ^{[1
]}

Solas, MT ^{[1
]}

Colmenero, FJ ^{[1
]}

机构：

[1] UNIV COMPLUTENSE MADRID,FAC BIOL,DEPT CELLULAR BIOL,E-28040 MADRID,SPAIN

来源：

JOURNAL OF FOOD SCIENCE | 1996年 / 61卷 / 03期

关键词：

fat content; starch; egg white; microstructure; wheat emulsion;

D O I：

10.1111/j.1365-2621.1996.tb13179.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The effects of fat (7.0, 14.0 and 20.0%), starch (0, 5 and 10%) and egg white (0, 1.5 and 3%) on the microstructure and texture of bologna sausages were examined. As levels of fat and starch increased, the microstructure exhibited increasing numbers of holes (P < 0.05), smaller in size (P < 0.05) and similar (P > 0.05) in shape. No clear relationship was found between addition of egg white and these morphological variations. Low-fat sausage (7.0%) was less hard and chewy (P < 0.05) than high-fat (20.0%) sausage; likewise, a direct relationship was found between starch and egg white content and hardness and chewiness of the bologna.

引用

页码：652 / 655

页数：4

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