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BONE AND PLASMA PROTEIN EXTRACTS IN SAUSAGES.

Author(s) : CALDIRONI H. A., OCKERMAN H. W.

Type of article: Article

Summary

EMULSIFYING CAPACITY (EC) OF BONE PROTEIN EXTRACTS (BPE) WERE COMPARED WITH BEEF MUSCLE (BMP) AND BLOOD PLASMA (PP) PROTEINS. BPE SHOWED THE LOWEST EC VALUES. EC VALUES FROM BPE WERE ENHANCED BY MIXING WITH BMP. A CLOSE CORRELATION WAS FOUND BETWEEN WATER HOLDING CAPACITY AND THE FAT/PROTEIN RATIO OF THE SAMPLES. UP TO 10% BPE PLUS 5% PP AND BOTH PLUS 0.4% OF SODIUM PYROPHOSPHATE WERE INCLUDED IN COOKED SAUSAGES. THESE PRODUCTS WERE RANKED AS ACCEPTABLE BY A SENSORY PANEL.

Details

  • Original title: BONE AND PLASMA PROTEIN EXTRACTS IN SAUSAGES.
  • Record ID : 1983-1376
  • Languages: English
  • Publication date: 1982/09
  • Source: Source: J. Food Sci.
    vol. 47; n. 5; 1622-1625; 2 fig.; 3 tabl.; 17 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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