Textural and Sensory Properties of Low-Fat Beef Sausages with Added Water and Polysaccharides as Affected by pH and Salt

ABSTRACT Low‐fat beef sausages with 23% added water, 1 or 2.5% NaCl, 0.5% polysaccharide gums, and pH adjusted to 5.2, 5.6 or 6.2, were analyzed for textural properties. The l‐ and k‐car‐rageenans increased (P

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Bibliographic Details
Published in:Journal of food science 1999-05, Vol.64 (3), p.550-554
Main Authors: Xiong, Y. L., Noel, D. C., Moody, W. G.
Format: Article
Language:English
Subjects:
Beef
beef sausage
Biological and medical sciences
Food additives
Food industries
Food science
Fundamental and applied biological sciences. Psychology
General aspects
low-fat meat
Meat and meat product industries
Meat products
Oils & fats
palatability
polysaccharide gums
texture
Water
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Summary:ABSTRACT Low‐fat beef sausages with 23% added water, 1 or 2.5% NaCl, 0.5% polysaccharide gums, and pH adjusted to 5.2, 5.6 or 6.2, were analyzed for textural properties. The l‐ and k‐car‐rageenans increased (P
ISSN:0022-1147
1750-3841
DOI:10.1111/j.1365-2621.1999.tb15083.x