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Título: | Incorporation of sardine surimi in Bologna sausage containing different fat levels |
Autor: | Cavestany Velasco, Marta; Jiménez Colmenero, Francisco CSIC ORCID; Solas, M. Teresa; Carballo, José CSIC ORCID | Fecha de publicación: | 1994 | Editor: | Elsevier | Citación: | Meat Science 38: 27- 37 (1994) | Resumen: | The object of this research was to assess the effects produced on binding properties, texture and microstructure by the incorporation of varying proportions of sardine surimi (0%, 6·5%, 13% and 20%) as an ingredient in Bologna sausage containing various levels of fat (4·8%, 10·6% and 20·8%). When the fat level is reduced, there is a significant decline both the in binding properties and in the shear force and penetration force of the products. These phenomena are consistent with the formation of microstructures presenting a less dense matrix. The incorporation of surimi produces scarcely any alteration in the fat and water binding properties and the rheological characteristics of meat products. © 1994. | URI: | http://hdl.handle.net/10261/93734 | DOI: | 10.1016/0309-1740 (94) 90093-0 | Identificadores: | doi: 10.1016/0309-1740 (94) 90093-0 issn: 0309-1740 |
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