PROPERTIES OF LOW-FAT, NONBREADED PORK NUGGETS WITH ADDED GUMS AND MODIFIED STARCHES

被引：15

作者：

BERRY, BW

机构：

[1] The Meat Science Research Laboratory, Beltsville Agricultural Research Center, Usda-Ars, Beltsville, Maryland

来源：

JOURNAL OF FOOD SCIENCE | 1994年 / 59卷 / 04期

关键词：

PORK NUGGETS; LOW-FAT; GUMS; STARCH; SENSORY;

D O I：

10.1111/j.1365-2621.1994.tb08117.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Low-fat (8%) pork nuggets were prepared with gums, modified food starches, and 90% pork. Sodium alginate with calcium-lactate or corn starch creme resulted in the greatest increases in cooking yield and tenderness. Convection oven cookery resulted in improvements in sensory and instrumental tenderness values compared with precooking and reheating. Nuggets with corn starch creme had notable distortions in shape after precooking and reheating. Gums and modified starches can improve tenderness in low-fat pork nuggets.

引用

页码：742 / 746

页数：5

共 17 条

[1] PHYSICAL AND SENSORY CHARACTERISTICS OF LOW-FAT FRESH PORK SAUSAGE PROCESSED WITH VARIOUS LEVELS OF ADDED WATER [J].

AHMED, PO ;

MILLER, MF ;

LYON, CE ;

VAUGHTERS, HM ;

REAGAN, JO .

JOURNAL OF FOOD SCIENCE, 1990, 55 (03) :625-628

[2]

Berry B. W., 1993, Journal of Muscle Foods, V4, P305, DOI 10.1111/j.1745-4573.1993.tb00511.x

[3]

BERRY BW, 1994, IN PRESS P FOOD PRES

[4] LOW-FAT FRESH PORK SAUSAGE PATTY STABILITY IN REFRIGERATED STORAGE WITH POTASSIUM LACTATE [J].

BRADFORD, DD ;

HUFFMAN, DL ;

EGBERT, WR ;

JONES, WR .

JOURNAL OF FOOD SCIENCE, 1993, 58 (03) :488-491

[5] FAT, SOY AND CARRAGEENAN EFFECTS ON SENSORY AND PHYSICAL CHARACTERISTICS OF GROUND-BEEF PATTIES [J].

BREWER, MS ;

MCKEITH, FK ;

BRITT, K .

JOURNAL OF FOOD SCIENCE, 1992, 57 (05) :1051-&

[6]

BREWER MS, 1992, J FOOD SCI, V57, P1055

[7]

EGBERT WR, 1991, FOOD TECHNOL-CHICAGO, V45, P64

[8]

HUFFMAN DL, 1992, CEREAL FOOD WORLD, V37, P439

[9] CHOLESTEROL CONTENT AND SENSORY ANALYSIS OF GROUND PORK AS INFLUENCED BY FAT LEVEL AND HEATING [J].

REITMEIER, CA ;

PRUSA, KJ .

JOURNAL OF FOOD SCIENCE, 1987, 52 (04) :916-918

[10] OXIDATIVE STABILITY OF BATTER-BREADED RESTRUCTURED NUGGETS PROCESSED FROM PRERIGOR PORK [J].

RHEE, KS ;

KEETON, JT ;

ZIPRIN, YA ;

LEU, R ;

BOHAC, JJ .

JOURNAL OF FOOD SCIENCE, 1988, 53 (04) :1047-1050

← 1 2 →