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Improvement of the physicochemical, textural and sensory properties of meat sausage by edible cuttlefish gelatin addition

Paper ID Volume ID Publish Year Pages File Format Full-Text
19634 43114 2015 6 PDF Available
Title
Improvement of the physicochemical, textural and sensory properties of meat sausage by edible cuttlefish gelatin addition
Abstract

The effects of cuttlefish skin gelatin (CSG) addition at different levels on meat emulsion stability, physicochemical properties, water holding capacity, textural properties, color and sensorial properties of formulated and cooked turkey meat sausage, were investigated. The results obtained showed that CSG addition increased meat emulsion stability, water holding capacity, hardness, adhesivity and chewiness of the formulated sausage samples and contributed to the final product lightness. Hedonic analysis showed that gelatin addition had no significant effect on sausages taste using trained panel. Further, sausage sliceability, texture and global acceptability were markedly improved. These results suggest that CSG might be an alternative source of protein additive for the improvement of the physicochemical, textural and sensory properties of meat sausages.

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Keywords
Gelatin; Turkey meat sausage; Emulsion stability; Textural profile analysis; Hedonic properties
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Improvement of the physicochemical, textural and sensory properties of meat sausage by edible cuttlefish gelatin addition
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Publisher
Database: Elsevier - ScienceDirect
Journal: Food Bioscience - Volume 12, 1 December 2015, Pages 67–72
Authors
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Subjects
Physical Sciences and Engineering Chemical Engineering Bioengineering
Get Full-Text Now
Don't Miss Today's Special Offer
Price was $35.95
You save - $31
Price after discount Only $4.95
100% Money Back Guarantee
Full-text PDF Download
Online Support
Any Questions? feel free to contact us