Share

EFFECT OF ADDED WHEAT GLUTEN AND MIXING TIME ON PHYSICAL AND SENSORY PROPERTIES OF SPENT FOWL RESTRUCTURED STEAKS.

Author(s) : SEIDEMAN S. C.

Type of article: Article

Summary

SPENT FOWL MEAT WAS FLAKED AND FORMULATED TO INCLUDE: (A) NO ADDED WHEAT GLUTEN (CONTROL), (B) 1% WHEAT GLUTEN AND (C) 2% WHEAT GLUTEN. AFTER MIXING, EACH FORMULATION WAS PRESSED INTO LOGS, FROZEN AND CUT INTO STEAKS. STEAKS WERE EVALUATED FOR FAT AND MOISTURE CONTENT, COOKING LOSS, TEXTURAL PROPERTIES AND SENSORY ATTRIBUTES. NEITHER ADDITION OF WHEAT GLUTEN NOR MIXING TIME HAD ANY SIGNIFICANT EFFECT ON MOISTURE AND FAT CONTENT OR TOTAL COOKING LOSSES. TEXTURE DESIRABILITY RATINGS SHOWED A PREFERENCE FOR THE FIRMER STEAKS MADE WITH ADDED GLUTEN AND MIXED FOR 15 MIN. THESE STEAKS WERE ALSO RATED AS BEING MORE JUICY. ADDITION OF 2% WHEAT GLUTEN ADVERSELY AFFECTED FLAVOUR DESIRABILITY.

Details

  • Original title: EFFECT OF ADDED WHEAT GLUTEN AND MIXING TIME ON PHYSICAL AND SENSORY PROPERTIES OF SPENT FOWL RESTRUCTURED STEAKS.
  • Record ID : 1983-0171
  • Languages: English
  • Source: Journal of Food Protection - vol. 45 - n. 2
  • Publication date: 1982
  • Document available for consultation in the library of the IIR headquarters only.

Links


See other articles in this issue (6)
See the source

Indexing