QUALITY CHARACTERISTICS OF HYDROCOLLOID-ADDED OVEN-ROASTED TURKEY BREASTS

被引：20

作者：

BATER, B ^{[1
]}

DESCAMPS, O ^{[1
]}

MAURER, AJ ^{[1
]}

机构：

[1] SANOFI BIO IND INC,WAUKESHA,WI 53187

来源：

JOURNAL OF FOOD SCIENCE | 1992年 / 57卷 / 05期

关键词：

TURKEY BREAST; HYDROCOLLOID; CARRAGEENAN; TEXTURE; YIELD;

D O I：

10.1111/j.1365-2621.1992.tb11265.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Oven-roasted turkey breasts were manufactured with 70% added brine to increase yield. The brine contained salt, phosphate, and various combinations of kappa-carrageenan, starch, and nonfat dry milk and was incorporated into the breasts by injecting and vacuum tumbling. After stuffing into casings, the breasts were cooked at 72-degrees-C, and then cooled to 4-degrees-C. Incorporation of 0.5% kappa-carrageenan increased yield, improved visual appearance, sliceability, and rigidity and decreased expressible juice compared with the control product. Addition of 1% starch increased yield, but did not increase rigidity. The brine-added products were rated acceptable by a sensory panel.

引用

页码：1068 / 1070

页数：3

共 18 条

[1] MULTIPLE RANGE AND MULTIPLE F TESTS [J].