The effect of carbonate preparations on the rheological properties of meat batter and on sausage quality

• Autorzy: Dolata W. , Piotrowska E. , Krzywdzinska M.
• Języki publikacji: EN

Abstrakty

EN

The effect of three different carbonate preparations BTC, OPREN and QTR on the rheologic properties and quality of meat batter and comminuted sausages was studied. Meat batters and the manufactured comminuted sausages were used as experimental material. Carbonate preparations were added to the batters according to the instructions of the producers. Sausage batters were analysed 4 to 5 hrs and the sausages 24 hrs after their production. Carbonate preparations added during meat chopping operation were found to increase pH value and decrease thermal drip in the batter whereas sausage texture and sensory quality were not worsened in comparison with the control sausage. Carbonate additives increased considerably the yield of finished products. The experimental findings demonstrated that the examined carbonate preparations may be used in the commercial production of comminuted sausages.

Słowa kluczowe

EN

rheological property; sausage quality; meat batter; carbonate preparation; food industry

• Wydawca: -
• Czasopismo: Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology
• Rocznik: 1999
• Tom: 02
• Numer: 2
• Opis fizyczny: http://www.ejpau.media.pl/series/volume2/issue2/food/art-07.html

Twórcy

autor

Dolata W.

• University of Agriculture, Wojska Polskiego 31, 60-624 Poznan, Poland

autor

Piotrowska E.

autor

Krzywdzinska M.

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