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MANUFACTURE OF FRANKFURTER-TYPE SAUSAGES.

[In German. / En allemand.]

Author(s) : WISMER-PEDERSEN J., KUMAR S.

Type of article: Article

Summary

THE CHEMICAL COMPOSITION AND FUNCTIONAL PROPERTIES OF MECHANICALLY DEBONED POULTRY MEAT (MDM) WAS STUDIED IN RELATION TO SOURCE OF RAW MATERIAL AND DEBONING METHOD. THE MDM PRODUCED WAS FROZEN STORED FOR UP TO FOUR MONTHS AT 255 K (-18 DEG C) AFTER ADDITION OF THE ANTIOXIDANT PROPYLGALLATE (0, 50 AND 100 PPM) IN COMBINATION WITH SODIUM TRIPOLYPHOSPHATE (0, 0.25 AND 0. 50%). ONLY MINOR VARIATIONS IN CHEMICAL COMPOSITION WERE FOUND. THE ANTIOXIDANT EVEN IN LOWEST CONCENTRATION EFFICIENTLY ARRESTED FAT OXIDATION. THE POLYPHOSPHATE IMPROVED THE FUNCTIONAL PROPERTIES OF THE MDM. PRODUCTION OF LUNCHEON MEAT WITH MDM GAVE HIGHER SHRINKAGE, SOFTER TEXTURE AND INFERIOR SENSORIAL QUALITY THAN WITH HAND CUT HENS.

Details

  • Original title: [In German. / En allemand.]
  • Record ID : 1984-2339
  • Languages: German
  • Source: Fleischwirtschaft - vol. 64 - n. 1
  • Publication date: 1984/01
  • Document available for consultation in the library of the IIR headquarters only.

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