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Effect of the Ratio of Raw Material Components on the Physico-chemical Characteristics of Emulsion-type Pork Sausages
Raw Material Components Formulation Physicochemical Characteristics Water content
2016/5/19
This study was conducted to investigate the effects of raw material ratio on the physicochemical characteristics of emulsion-type pork sausages. Experiment design was divided into 12 treatments, based...
Effect of Amaranthus Pigments on Quality Characteristics of Pork Sausages
Natural Colorant Nitrites Alternative Pork Sausage Quality Characteristics
2012/5/10
The objective of this investigation was to evaluate the possibility of substituting Amaranthus pigments for nitrates in the of manufacture pork sausage. Five treatments of pork sausages (5% fat) with ...
Inconsistency in the Improvements of Gel Strength in Chicken and Pork Sausages Induced by Microbial Transglutaminase
Texture Chicken Pork Microbial Transglutaminase Gel Improvement Protein Crosslinking
2007/4/26
This research investigated variation in the improvement of the texture of chicken and pork sausages induced by microbial transglutaminase (MTG). The extractability of myofibrillar proteins from these ...
Gel Color and Texture of Surimi-like Pork from Muscles at Different Rigor States Post-mortem
Surimi-like Pork Gel Color Texture Muscle Rigor States
2007/4/26
Gels were made from surimi-like pork (SLP) made from muscles obtained at 1, 24 and 72 h post-mortem. The SLP from pre-rigor muscle had higher pH and moisture percentage compared to in- or post-rigor m...
Evaluation of Sodium Alignate as a Fat Replacer on Processing and Shelf-life of Low-fat Ground Pork Patties
Low-fat Pork Patties Fat Replacer Sodium Alginate Low-cholesterol Quality of Patties Storage Stability
2007/4/25
Low-fat ground pork patties, LFGPP (<10% total fat) formulated with 0.1, 0.2 and 0.3 percent sodium alginate (SA) were processed and compositional, processing and sensory characteristics were compared...
Effects of High Pressure on pH, Water-binding Capacity and Textural Properties of Pork Muscle Gels Containing Various Levels of Sodium Alginate
Textural Properties Pork Muscle Gels (PMG)
2006/4/22
The objective of this study was to investigate the effects of sodium alginate (SA) and pressurization levels on pH, water-binding and textural properties of pork muscle gels (PMG) containing salt. Gro...
Microbial Transglutaminase Improves the Property of Meat Protein and Sausage Texture Manufactured with Low-quality Pork Loins
Microbial Transglutaminase Low-quality Pork Loin Sausage Texture
2006/4/20
Microbial transglutaminase (MTGase) was investigated to determine whether it was an effective binding agent for the processing of low-quality pork loins. MTGase especially promoted the coagulation of ...
Relationship between Thermal Properties of Muscle Proteins and Pork Quality
Association Productive Traits Polymorphism Lipoprotein Lipase Gene Pigs
2005/4/19
The purpose of this study was performed as model study using four animals to investigate the correction between the changes in Differential Scanning Calorimetry thermogram of muscle proteins during st...
Effect of Enrobing and Adding Antioxidants on the Quality of Pork Patties
Enrobing Coatings Edible Coatings Antioxidants Pork Patties Enrobed Pork Patties
2003/4/14
The effect of applying edible coating and addition of antioxidants (butylated hydroxyanisole (BHA) plus butylated hydroxytoluene (BHT) in a 1:1 ratio) on pork patties were investigated prior to achiev...
Quality Characteristics of Low-fat Ground Pork Patties Containing Milk Co-precipitate
Low-fat Ground Pork Patties Milk Co-precipitates Pork Patties Fat Replacer
2003/4/13
The optimum level of fresh granulated low-calcium (0.2%) skim milk co-precipitate, as fat substitute in low-fat ground pork patties was determined on the basis of physico-chemical, cooking and sensory...