Effect of fat content and soy protein/carrageenan mix on the quality characteristics of comminuted, scalded sausages.

@article{Pietrasik2000EffectOF,
  title={Effect of fat content and soy protein/carrageenan mix on the quality characteristics of comminuted, scalded sausages.},
  author={Zeb Pietrasik and Zdzislaw Duda},
  journal={Meat science},
  year={2000},
  volume={56 2},
  pages={181-8}
}
The effects of soy protein concentrate and κ-carrageenan mix (GELPRO, 3:1 ratio) (ranging from 0 to 3%) and varying levels of collar fat (ranging from 20 to 40%) on comminuted scalded sausage quality characteristics were investigated. Sausage quality was determined by measuring textural, hydration and colour characteristics. GELPRO preparate addition favourably affected WHC and thermal stability of sausages processed regardless of the fat content. Use of an additive affects the sausage texture… CONTINUE READING
Highly Cited
This paper has 39 citations. REVIEW CITATIONS