Comparative quality evaluation of finely comminuted sausages produced with the addition of protein preparation at different degree of rehydration

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

Abstrakty

EN

The aim of the paper was to investigate the effect of the MyoGel-animal origin protein used to production of experimental sausages both in dry form as well as preparation at different degree of rehydration (1: 3, 1:5, 1:7) on rheological properties of meat batter and the quality of finely comminuted sausages. Obtained results shown that 10% meat replacement with rehydrated MyoGel protein preparation significantly improved quality of batter and some sausages texture characteristics in comparison to the control sample. Better quality of batters and sausages was observed when rehydrated MyoGel protein preparation was applied in formula than by the use of this preparation in the dry form. Sensoric evaluation of experimental sausages does not indicate deterioration of their quality resulted from the use of MyoGel preparation. All obtained results show that initial rehydration of Myogel preparation increases technological usability of this preparation.

Słowa kluczowe

EN

protein preparation; rheological property; digital image analysis; meat colour; meat processing industry; technological value; quality; chicken meat; sausage

• Wydawca: -
• Czasopismo: Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology
• Rocznik: 2002
• Tom: 05
• Numer: 2
• Opis fizyczny: http://www.ejpau.media.pl/series/volume5/issue2/food/art-12.html

Twórcy

autor

Dolata W.

• August Cieszkowski Agricultural University of Poznan, Wojska Polskiego 31, 60-624 Poznan, Poland

autor

Piotrowska E.

Bibliografia

• Bourne M., 1978. Texture profile analysis. Food Technol., 32, 6, 62.
• Dolata W., Piotrowska E., Krzywdzińska M., Modrzejewski R., Włodarczak R., 1998. Wpływ dodatku osocza krwi bydlęcej na jakość farszów i kiełbas drobnorozdrobnionych [Influence of addition of bovine blood plasma preparation on quality of batters and finely comminuted sausages] Proc. of 29th Research Session KTChŻ PAN. Olsztyn. Abstracts, 454-455 [in Polish].
• Dolata W., Mróz J., Pipek P., 1999. Technologicke vlastnosti zivocisne bilkoviny firmy VEOS w masne vyrobe [Technological properties of animal protein preparations of VEOS used in meat products] Maso, 2, 45-47 [in Czech].
• Dąbrowski J., Gwiazda S., Rutkowski A., 1992. Białka niemięsne jako dodatki funkcjonalne w przetwórstwie mięsnym [Non – meat proteins as functional ingredients in meat processing] Gosp. Mięs., 5, 15-19 [in Polish].
• Dolata W., 1992. Wpływ dodatku tłuszczu i czasu kutrowania na teksturę i ocenę organoleptyczną kiełbas parzonych drobno rozdrobnionych [Influence of fat addition and comminution time on texture and organoleptic evaluation of cooked, finely comminuted sausages] Gosp. Mięs., 9, 20-24 [in Polish].
• Gwiazda S., Rutkowski A., 1986. Functional properties of plant proteins in meat systems. Nahrung, 30, 375.
• Hendrickx A., 1992. Funktioneller Zusatzstoff aus Weizenprotein [Functional ingredient from wheat protein] Fleischerei, 11, 1036 [in German].
• Herrmansson A., Akesson C., 1975. Functional properties of proteins correlated with properties of meat systems. J. Food Sci., 40, 595.
• Hoogenkamp H., 1994. Variable in Fleischemulsionen. Einfluss bestimmter Zutaten auf Technologie und Produktqualität [Variable in meat emulsions. Influence of some additives on technology and product quality]. Fleischwirtsch. 74, 11, 1146 [in German].
• Kijowski J., Niewiarowicz A., 1978. Emulsifying properties of proteins and meat from broiler breast muscles as affected by their initial pH values. J. Food Technol., 13, 451.
• Materials of American Meat Protein Corporation (USA), 2000.
• Mullins A., Kerry J., Arendt E., Buckley D., 1994. Stability of preformed emulsions using non meat proteins and their use in meat products. 21 ICoMST. Haga. S-VI. B.35.
• Prabhu G., 2000. Functional meat protein. Asia Pacific Food Ind., 4, 5.
• Voisey P., Hansen H., 1967. A shear apparatus for meat tenderness evaluation. Food Technol., 21, 21.
• Volovinska V., Kelman B, 1961. Razrabotka metodov opredelenia vlagopogloshhaemosti miasa [Elaboration of methods for determination of water binding of meat] Trudy VNIIMP, 2,128 [in Russian].
• Weber H., 1992. Aromen und Gewürze, Zusatzstoffe und Zutaten [Aromas, spices and additives] Fleischwirtsch. 72, 10, 1348 [in German].