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Frozen storage of Bologna sausages as a function of fat content and of levels of added starch and egg white.

Author(s) : JIMENEZ COLMENERO F., BARRETO G., FERNANDEZ P., CARBALLO J.

Type of article: Article

Summary

Effects of freezing and cold storage on the water-holding capacity and texture of sausages containing 7.2, 12.8 and 20.1% lipids, 0, 1.5 and 3% egg white, and 0, 5 and 10% starch. Sausages with high lipid contents were found to have better cohesion than low-fat sausages. Adding starch improved freeze-thaw stability. The presence of egg whites had no effect on the water-holding capacity, but did influence the texture of the sausages.

Details

  • Original title: Frozen storage of Bologna sausages as a function of fat content and of levels of added starch and egg white.
  • Record ID : 1997-1638
  • Languages: English
  • Source: Meat Sci. - vol. 42 - n. 3
  • Publication date: 1996

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