PHYSICAL AND SENSORY CHARACTERISTICS OF LOW-FAT FRESH PORK SAUSAGE PROCESSED WITH VARIOUS LEVELS OF ADDED WATER

被引：98

作者：

AHMED, PO

MILLER, MF

LYON, CE

VAUGHTERS, HM

REAGAN, JO

机构：

[1] MONFORT INC,GREELEY,CO 80632

[2] USDA ARS,RICHARD B RUSSELL AGR RES CTR,ATHENS,GA 30613

来源：

JOURNAL OF FOOD SCIENCE | 1990年 / 55卷 / 03期

关键词：

D O I：

10.1111/j.1365-2621.1990.tb05192.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The acceptability of low‐fat pork sausage, formulated by replacing fat with added water, was studied. Six sausage blends, consisting of three fat levels (15, 25 and 35%) and two levels of added water (3 and 13%) were stratified across two packaging treatments, chubpacks or mechanically formed patties. Increased amounts of added water in low‐fat sausage resulted in cooking losses, color and textural characteristics similar to control sausage. Sensory panel ratings did not differ between sausage formulated to contain 35% fat (3% added water) and those containing 15% fat. Acceptable lower fat pork sausage may be produced with 15% fat if water is used for the replacement of fat. Copyright © 1990, Wiley Blackwell. All rights reserved

引用

页码：625 / 628

页数：4

共 15 条

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