Yetim et al., 2001 - Google Patents

Using fluid whey in comminuted meat products: effects on technological, chemical and sensory properties of frankfurter-type sausages

Yetim et al., 2001

View PDF
Document ID
2167933922553837428
Author
Yetim H
Müller W
Eber M
Publication year
Publication venue
Food Research International

External Links

Snippet

The possibility of using fluid whey to replace ice in frankfurter formulation was studied and some technological, chemical and sensory quality properties of these sausages were determined. Results showed no statistically significant differences in most technological …
Continue reading at www.academia.edu (PDF) (other versions)

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/03—Drying; Subsequent reconstitution
    • A23B4/033—Drying; Subsequent reconstitution with addition of chemicals
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/02—Preserving by means of inorganic salts
    • A23B4/023—Preserving by means of inorganic salts by kitchen salt or mixtures thereof with inorganic or organic compounds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS

Similar Documents

Publication Publication Date Title
Yetim et al. Using fluid whey in comminuted meat products: effects on technological, chemical and sensory properties of frankfurter-type sausages
Yıldız-Turp et al. Effects of using plum puree on some properties of low fat beef patties
O'Flynn et al. The application of high-pressure treatment in the reduction of phosphate levels in breakfast sausages
Verma et al. Low-sodium meat products: retaining salty taste for sweet health
Porcella et al. Soy protein isolate added to vacuum-packaged chorizos: effect on drip loss, quality characteristics and stability during refrigerated storage
Chattopadhyay et al. Chitosan gel addition in pre-emulsified fish mince-Effect on quality parameters of sausages under refrigerated storage
Ahn et al. Characterization of pork patties containing dry radish (Raphanus sativus) leaf and roots
Sharma et al. Utilization of gum tragacanth as bind enhancing agent in extended restructured mutton chops
Jittrepotch et al. Physico-chemical and sensory properties of Plaa-som, a Thai fermented fish product prepared by using low sodium chloride substitutes.
KR20170126222A (en) Method for Manufacturing Chemical Additive-free Natural Sausage
Kaewthong et al. Improving the quality of barbecued culled-dairy-goat meat by marination with plant juices and sodium bicarbonate
Ibrahim et al. Effects of Fish Collagen Hydrolysate (FCH) as fat replacer in the production of buffalo patties
Surasani et al. Utilization of protein isolates from rohu (Labeo rohita) processing waste through incorporation into fish sausages; quality evaluation of the resultant paste and end product
Tsaregorodtseva An effect of the recipe composition on minced meat properties
Omana et al. Use of poultry protein isolate as a food ingredient: Sensory and color characteristics of low‐fat Turkey bologna
Barbut Ingredient addition and impacts on quality, health, and consumer acceptance
CN105266063A (en) Curried beef steak
Bayram et al. The use of bulgur as a meat replacement: bulgur‐sucuk (a vegetarian dry‐fermented sausage)
KR100498257B1 (en) Processing Technology for the Manufacture of very Low-fat Comminuted Sausages
Teye et al. Effect of dawadawa (parkia biglobosa) as a spice on sensory and nutritional qualities of meat products:–a preliminary study
Bartholomew et al. Acceptability of flavor, texture, and appearance in mutton processed meat products made by smoking, curing, spicing, adding starter cultures and modifying fat source
Szerman et al. Optimization of whey protein concentrate and sodium chloride concentrations and cooking temperature of sous vide cooked whole-muscle beef from Argentina
Kadane Vegetable proteins in cooked and/or fermented sausages
Biswas et al. Effect of kappa carrageenan on physicochemical quality and sensory attributes in development of chicken meat bites
Burgin et al. Effects of salt and tripolyphosphate on some quality characteristics of breaded patties made from catfish trimmings