Wyniki wyszukiwania

Wyszukiwano:
w słowach kluczowych: frankfurtery

Sortuj według:

Ogranicz wyniki do:

Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik

Colour of frankfurter- and Bologna-type sausages as influenced by soy protein isolates

100%

Baco B., Pipek P., Dolata W., Radomyski T.

Polish Journal of Food and Nutrition Sciences

1997

tom 06

nr 2

51-56

The colour characteristics (L*; a*; b*), dinitrosylhaem/total haem ratio (D), and pH of frankfurter- and Bologna-type sausages as influenced by 0%, 25%, 30%, and 35% of beef replacement with soy protein isolate were studied. The influence of soy protein hydration (1:4; 1:4.5; 1:5) on D was analysed for the sausages with a 15% replacement of beef. The colour characteristics of the sausages was influenced by the addition of soy protein isolates and particularly the lightness (L*) of the sausages was influenced by the amount of beef replacement with soy protein isolate. Soy protein addition to the sausage formulations changed the pH of sausage mixtures and altered haem conversion to dinitrosylhaem. The alterations of the conversion of haem to dinitrosylhaem were dependent on the degree of soy protein isolate hydration before incorporation to the sausage mixture.

Kuchnia amerykanska

60%

Food Service

1997

tom 04

nr 3

30-31

Ograniczanie wyników

1 Food Service

1 Polish Journal of Food and Nutrition Sciences

1 Baco B.

1 Dolata W.

1 Pipek P.

1 Radomyski T.

2 1997

Wyniki wyszukiwania

Colour of frankfurter- and Bologna-type sausages as influenced by soy protein isolates

Kuchnia amerykanska