Morphology and texture of bologna sausage as related to content of fat, starch and egg white

被引：91
|
作者：
Carballo, J [1 ]
Fernandez, P [1 ]
Barreto, G [1 ]
Solas, MT [1 ]
Colmenero, FJ [1 ]
机构：
[1] UNIV COMPLUTENSE MADRID,FAC BIOL,DEPT CELLULAR BIOL,E-28040 MADRID,SPAIN
来源：
JOURNAL OF FOOD SCIENCE | 1996年 / 61卷 / 03期
关键词：
fat content; starch; egg white; microstructure; wheat emulsion;
D O I：
10.1111/j.1365-2621.1996.tb13179.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The effects of fat (7.0, 14.0 and 20.0%), starch (0, 5 and 10%) and egg white (0, 1.5 and 3%) on the microstructure and texture of bologna sausages were examined. As levels of fat and starch increased, the microstructure exhibited increasing numbers of holes (P < 0.05), smaller in size (P < 0.05) and similar (P > 0.05) in shape. No clear relationship was found between addition of egg white and these morphological variations. Low-fat sausage (7.0%) was less hard and chewy (P < 0.05) than high-fat (20.0%) sausage; likewise, a direct relationship was found between starch and egg white content and hardness and chewiness of the bologna.
引用
收藏
页码：652 / 655
页数：4
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