ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Fat-batters made from pork fatback, hot water, salt and each of four different nonmeat protein products were manufactured and subsequently used in making mortadella sausages. Fat-batters made with sodium caseinate (SC) had the highest (P 〈 0.05) percentage of total weight loss upon heating but the percentage of the entity as free liquid oil was lowest (P 〈 0.05) among all comparisons. Cooked mortadella made with fat-batters containing SC had less (P 〈 0.05) processing shrinkage than those made with isolated soy protein. Mortadella sausages made with diced pork fatback were more desirable (P 〈 0.05) in overall appearance, and contained pieces of diced fat that sustained less (P 〈 0.05) rendering, than sausages made with fat-batters extended with protein products.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1983.tb14802.x
