期刊
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
卷 47, 期 3, 页码 290-294出版社
SPRINGER INDIA
DOI: 10.1007/s13197-010-0045-x
关键词
Buffalo meat; Soy protein isolate; Emulsion sausage; Thiobarbituric acid value; Total plate count; Shelf-life
Incorporation of soy protein isolate (SPI) at 0, 15, and 25% levels in buffalo meat was investigated for production, quality and shelf life evaluation of emulsion sausage (ES). Quality of ES was evaluated by pH, moisture content, thiobarbituric acid (TBA) number, total plate count (TPC), and Yeast and mold count, sensory, characteristics and instrumental colour and texture measurements. It was found that pH and moisture content were slightly affected, TBA number remained unaffected. TPC of ES fresh sample was found in the range 3.7-4.3 log cfu/g. ES was acceptable to the panelists and incorporation of SPI did not affect the acceptability. SPI incorporation increased Hunter L and b values but decreased a value and instrumental hardness. During storage (0A degrees C), L, a, b values fl uctuated irregularly. It was concluded that incorporation of SPI slightly improved texture, juiciness and colour of emulsion sausage.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据