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Influence of endpoint temperature, humidity and cold storage on mechanical and sensory properties of smoked chicken sausage.

Author(s) : AWONORIN S. O., ROTIMI D. K.

Type of article: Article

Summary

Measurement of temperature profiles and weight changes during smoking of sausages at relative humidities of 40, 70 and 80%. Effects of relative humidity and drying endpoint temperature (70, 73 and 75 deg C) on weight loss, emulsifying capacity and certain mechanical properties of sausages. Influence of storage at -18 deg C for 0, 4 and 8 weeks.

Details

Original title: Influence of endpoint temperature, humidity and cold storage on mechanical and sensory properties of smoked chicken sausage.
Record ID : 1994-0358
Languages: English
Source: J. Foodserv. Syst. - vol. 7 - n. 1
Publication date: 1992

Links

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Indexing

Themes: Food quality and safety. Microbiology;
Poultry
Keywords: Poultry; Meat; Temperature; Organoleptic property; Sausage; Weight loss; Freezing; Smoking