ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Turkey sausage mixes utilizing breast, thigh and skin tissues were inoculated with either lyophilized or frozen concentrate starter cultures of Pediococcus cerevisiae. Main phases of production were examined to determine where and at what rate compositional, microbial and physical changes occur. Fermentation of the sausages was more rapid with the frozen concentrate (6–8 hr lag phase) than with the lyophilized culture (12–14 hr lag phase), as determined by the rates of pH reduction and lactic acid production. The sausage meat waterholding capacity during fermentation using either culture form showed a minimum at pH 5.0, the approximate isoelectric point of major muscle proteins. During heat processing to 71°C internally, counts of total viable bacteria and lactic acid bacteria were reduced by 5 log cycles. Changes in concentrations of chemical components (protein, fat, moisture, salt) and shear force values during the drying phase were highly correlated with the amount of shrinkage and moisture removed. A semidry product was attained in 10–12 days.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1974.tb17990.x
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