ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Incorporation of a low salt protein hydrolysate into a sausage batter significantly extended the shelf life of the product stored at 25°C. This temperature was chosen for saving the energy costs for refrigeration. The supplemented frankfurters (aw= 0.92) had CFU/g l/5000 and 1/ 1000 of that for the unsupplemented controls (aw= 0.97) after a 10day aerobic and anaerobic storage at 25°C, respectively. However, bacterial counts of fish frankfurter-analogs treated similarly were reduced only slightly. Differences in flavor and texture between the supplemented and unsupplemented frankfurters were nonsignificant. Supplemented fish frankfurter-analogs were found to be significantly softer than the unsupplemented controls.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1987.tb14026.x
