Share

IIR document

INFLUENCE OF TECHNOLOGICAL PARAMETERS ON THE PROPERTIES OF A MIXTURE OF SURIMI, MEAT AND LARD.

INFLUENCE DE PARAMETRES TECHNOLOGIQUES SUR LES PROPRIETES D'UN MELANGE SURIMI-VIANDE-SAINDOUX.

Author(s) : BELIVEAU J. L.

Summary

UTILIZATION OF HORSE-MACKEREL SURIMI IN MEAT/LARD MIXTURES, CONSTITUENTS OF EMULSIFYING PRODUCTS OR PORK PATES, TAKING ADVANTAGE OF ITS EMULSIFYING AND GEL PROPERTIES AND IMPROVED WATER RETENTION. DIFFERENT OPERATIONS FOR PREPARING THESE MIXTURES WERE TESTED TO QUANTIFY THE APPROPRIATE PARAMETERS FOR THE DIFFERENT CATEGORIES OF PRODUCT (MOUSSES, SLICED PRODUCTS) THE PAPER DESCRIBES THE ANALYTICAL METHODS USED IN THE STUDY, THE FORMULATION OF TESTED SAMPLES, THE DIFFERENT EQUIPMENT (TYPES OF GRINDING MACHINE) ; IT ALSO MENTIONS THE INFLUENCE OF THE TYPE OF MIXTURE, THE PREPARATION TIME, THE GRINDING MACHINE, COOKING TEMPERATURE, AND FORMULATION ON ELASTICITY, EMULSIONQUALITY AND WATER RETENTION. J.R.

Available documents

Format PDF

Pages: 81-88

This document is to be digitised and will be available within 10 working days

  • Public price

    20 €

  • Member price*

    Free

* Best rate depending on membership category (see the detailed benefits of individual and corporate memberships).

Details

  • Original title: INFLUENCE DE PARAMETRES TECHNOLOGIQUES SUR LES PROPRIETES D'UN MELANGE SURIMI-VIANDE-SAINDOUX.
  • Record ID : 1992-1723
  • Languages: French
  • Publication date: 1990/09/18
  • Source: Source: Pap. Aberdeen Meet., IIR
    81-88; 1 fig.; 1 tabl.; 2 ref.
  • Document available for consultation in the library of the IIR headquarters only.

Indexing