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Título: Effects of the addition of mechanically deboned poultry meat and collagen fibers on quality characteristics of frankfurter-type sausages
Autor(es): Pereira, A.G.T.
Ramos, E.M.
Teixeira, J.T.
Cardoso, G.P.
Ramos, A.L.S.
Fontes, P.R.
Assunto: Color
Texture
Cooking yield
Comminuted and scalded saugsage
Publicador: American Meat Science Association
Data de publicação: 24-Mai-2011
Referência: PEREIRA, A.G.T. et al. Effects of the addition of mechanically deboned poultry meat and collagen fibers on quality characteristics of frankfurter-type sausages. Meat Science, Barking, v. 89, n. 4, p. 519-525, Dec. 2011.
Abstract: The effects of mechanically deboned poultry meat (MDPM) and levels of collagen fibers on comminuted, cooked sausage quality characteristics were investigated using the central composite rotatable design of response surface methodology (RSM). Use of collagen fiber as an additive affected the sausage characteristics, but the effect depended on the amount of the MDPM used. While MDPM additions resulted in higher cooking loss and darker and redder frankfurters, the addition of collagen fibers improved cooking yields and contributed to the lightness of the final product. Higher collagen fiber content was also accompanied by a significant increase in frankfurter hardness regardless of the MDPM content. Use of collagen fibers countered the negative effects of MDPM on sausage quality attributes, especially on cooking yields and final product color.
URI: http://www.sciencedirect.com/science/journal/03091740
http://repositorio.ufla.br/jspui/handle/1/4901
Idioma: en
Aparece nas coleções: DCA - Artigos publicados em periódicos

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