Milk Proteins Affect Yield and Sensory Quality of Cooked Sausages

Ellekjær, Marit Risberg; Næs, Tormod; Baardseth, Pernille

doi:10.1111/j.1365-2621.1996.tb13181.x

Cited by 28 publications

(11 citation statements)

References 13 publications

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“…sodium caseinate and potato starch is believed to partly compensate for the potential loss of water-binding properties by high water additions and salt reduction (Ellekjaer et al 1996, Schelle 1995, Su et al 2000.…”

Section: Experiments Imentioning

confidence: 99%

The Effect of Fat Content and Flavor Enhancers on the Perceived Saltiness of Cooked ‘Bologna‐type’ Sausages

Ruusunen

Simolin

Puolanne

2001

Journal of Muscle Foods

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The objective of this study was to evaluate the saltiness perception of cooked sausage changes the fat content of sausages was varied. The effect of varying fat content (8, 12, 16, 20, 24 and 28%) on sausage perceived saltiness was studied using two different formulations, each with 1.2 and 2.0% NaCl. The formulations were made either by varying the proportions of lean pork and pork fat (Series 1) or by replacing water with pork fat on an equal weight basis (Series 2). The replacement of lean pork with pork fat increased the perceived saltiness of the sausages. When water was replaced with pork fat on an equal weight basis the perceived saltiness of the sausage, however, did not change. There was a strong negative correlation (p<0.01) between perceived saltiness and protein content thus suggesting a causative link between these factors. The flavor-enhancing properties of monosodium glutamate (MSG) and Ribotide (monosodium glutamate and 5'-ribonucleotides IMP and GMP) were also studied. MSG only slightly improved the sensory properties of the cooked sausages. In addition, the effect weakened during storage.

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Section: Experiments Imentioning

confidence: 99%

The Effect of Fat Content and Flavor Enhancers on the Perceived Saltiness of Cooked ‘Bologna‐type’ Sausages

Ruusunen

Simolin

Puolanne

2001

Journal of Muscle Foods

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“…The refrigerated frankfurters were cooked in boiling water for 3 min, wrapped with aluminum foil, and kept warm in an oven at 65ЊC for ≤30 min prior to serving (Larmond, 1977;Rahardjo, 1993;Ellekjoer et al, 1996). The frozen pork sausage patties were grilled on a flat griddle (Wolf Gas Grill, Compton, CA) at 195.5ЊC for 7 min (4 min on one side and 3 min on the other) until their internal temperature reached 60ЊC as measured by thermocouples inserted into the center of three patties.…”

Section: Sensory Evaluationmentioning

confidence: 99%

Dried Soy Tofu Powder Effects on Frankfurters and Pork Sausage Patties

Wilson

Sebranek

1997

Journal of Food Science

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Regular frankfurters treated with tofu powder had decreased fat with no significant differences in color, texture, or overall acceptability compared to a control by sensory analysis. Lean frankfurters with tofu powder had lower moisture and color, better texture, and overall acceptability with no flavor differences from controls. Except for fracturability, there were no differences in texture-related parameters by Texture Profile Analysis (TPA) between regular and control frankfurters but treated lean frankfurters had improved texture. Lean pork sausages treated with tofu powder were lower in fat, higher in protein, and moisture with no differences in sensory attributes compared to controls.

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“…The use of whey protein in restructured meat products is favored because of its ability to bind water and meat, with consequent improvements in binding strength, firmness and sliceability. Additionally, whey protein has been shown to contribute to the process yield …”

Section: Introductionmentioning

confidence: 99%

“…Additionally, whey protein has been shown to contribute to the process yield. 5 Studies using whey in processed meat products were conducted using concentrates and protein isolates. Few studies have evaluated the effects of the direct addition of liquid whey, which eliminates the drying expense in meat products.…”

Section: Introductionmentioning

confidence: 99%