Effect of fat volume fraction, sodium caseinate, and starch on the optimization of the sensory properties of frankfurter sausages

The effect of two important nonmeat constituents (starch and sodium caseinate) and fat content on the sensory perception of frankfurter sausages has been assessed for two mixture amounts (17% and 27%). A strong correlation among objective fattiness, elasticity, and chewiness has been established; th...

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Detalles Bibliográficos
Autores principales: Petridis, Dimitris, Ritzoulis, Christos, Tzivanos, Iakovos, Vlazakis, Eleuterios, Derlikis, Emmanuel, Patroklos, Vareltzis
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Wiley Periodicals Inc 2013
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3951566/
https://www.ncbi.nlm.nih.gov/pubmed/24804012
http://dx.doi.org/10.1002/fsn3.6

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3951566/
https://www.ncbi.nlm.nih.gov/pubmed/24804012
http://dx.doi.org/10.1002/fsn3.6

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