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Relevant bibliographies by topics / Fat content; Sausages; Flavouring

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Academic literature on the topic 'Fat content; Sausages; Flavouring'

Author: Grafiati

Published: 4 June 2021

Last updated: 4 February 2022

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Journal articles on the topic "Fat content; Sausages; Flavouring"

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Lengkey, Hendronoto Arnoldus Walewangko, and Balia Roostita Lobo. "Physico-chemical and Microbiological Characteristics, Sensory Quality and Acceptability of Native Chicken and Rabbit Sausage Produced with Corn Oil, Margarine and Beef Fat." Macedonian Veterinary Review 39, no. 2 (2016): 193–99. http://dx.doi.org/10.1515/macvetrev-2016-0087.

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AbstractIn this paper, we evaluated the effect of certain oils or fats (corn oil, margarine and beef fat) on the physico-chemical, microbiological characteristics and sensory quality of native chicken and rabbit sausages as low fat sausages. The sausages were evaluated by physicochemical analysis of pH, aw, moisture content, protein and fat, TPC and Salmonella as microbiological characteristics, as well as flavor, juiciness and overall acceptability as sensory quality, and with regards to diversification of meat products in Indonesia. Three formulations for native chicken (FA) and rabbit (FB)

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Zhu, Yuxia, Yawei Zhang, and Zengqi Peng. "Effect of Eggplant Powder on the Physicochemical and Sensory Characteristics of Reduced-Fat Pork Sausages." Foods 10, no. 4 (2021): 743. http://dx.doi.org/10.3390/foods10040743.

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In this study, we investigated the effects of soybean oil, water, and 1, 2, and 3% eggplant powder (EP) as substitutes for pork back fat (a decrease from 30% to 15%) on the proximate composition, water- and fat-binding properties, colour, water distribution, texture, and sensory properties of pork sausages. The replacement of fat with soybean oil in sausages decreased the fat and cholesterol proportions and increased the moisture content, but the water- and fat-binding properties, texture properties, and sensory properties became worse. By adding EP, sausages displayed remarkably better water-

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Prica, Nadežda, M. Baltić, V. Teodorović, Jelena Petrović, and Olga Rackov. "QUALITY OF HOT DOG SAUSAGES." Archives of Veterinary Medicine 2, no. 1 (2009): 29–39. http://dx.doi.org/10.46784/e-avm.v2i1.209.

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The volume of hot dog sausages plays an important role in meat production. Due to their desirable eating properties (softness, juicy, mild taste and smell) they form a group of sausages acceptable for all consumer categories. They are produced according to producer’s specification, which are not the same. Therefore, the differences in quality may be expected. The objective of this paper was to make a comparative analyses of three parameters in five different products present on Novi Sad market: the content of water, fat and protein, and to determine the average content of these parameters in h

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Campagnol, Paulo Cezar Bastianello, Bibiana Alves dos Santos, José Manuel Lorenzo, and Alexandre José Cichoski. "A combined approach to decrease the technological and sensory defects caused by fat and sodium reduction in Bologna-type sausages." Food Science and Technology International 23, no. 6 (2017): 471–79. http://dx.doi.org/10.1177/1082013217701859.

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The effect of the addition of fructooligosaccharides, transglutaminase, disodium inosinate, and disodium guanylate on some technological and sensory parameters of low-fat and low-salt Bologna-type sausages was evaluated. In the first experiment, sausages with a 25% and 50% fat reduction containing 0, 3%, or 6% fructooligosaccharides were manufactured. Fat reduction adversely affected the emulsion stability, hardness, and sensory properties; however, the addition of 6% fructooligosaccharides reduced the loss of quality associated with a lower fat content. In the second experiment, sausages with

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5

Carrapiso, Ana I. "Effect of fat content on flavour release from sausages." Food Chemistry 103, no. 2 (2007): 396–403. http://dx.doi.org/10.1016/j.foodchem.2006.07.037.

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Sujarwanta, Rio Olympias. "KUALITAS SOSIS DAGING SAPI YANG DIFORTIFIKASI DENGAN MINYAK IKAN KOD DAN MINYAK JAGUNG DAN DIPROSES MENGGUNAKAN METODE PEMASAKAN YANG BERBEDA." Buletin Peternakan 40, no. 1 (2016): 47. http://dx.doi.org/10.21059/buletinpeternak.v40i1.9820.

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<p class="Default"><em>This study was conducted to find out quality of beef sausages fortified with cod and corn oil and processed with different cooking methods. The sausages were made of beef, cod oil, corn oil, tapioca flour, skimmed milk, salt, pepper, garlic, angkak, and ice, with the ratio of cod oil and corn oil of 2.9 : 7.1; 2.4 : 7.6; and 1.9 : 8.1. All sausages ingredients were mixed and then filled in the casing. The raw sausages were cooked using steaming and vacuum steaming for 30 minutes. The sausages were then analyzed for chemical composition (moisture, protein, and

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Petridis, D., A. Zotos, B. Skapetas, and V. A. Bampidis. "The Effect of Buffalo Meat on Composition, Instrumental and Sensory Characteristics of Traditional Greek Sausages." Journal of Food Research 4, no. 3 (2015): 26. http://dx.doi.org/10.5539/jfr.v4n3p26.

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<p>Five (5) mixtures of buffalo / pork meat (70/0, 52.5/17.5, 35/35, 17.5/52.5 and 0/70), maintaining stable the amount of pork backfat, were prepared and analyzed for their chemical composition, fatty acids profile, instrumental parameters and sensory attributes. The results of the study showed that the addition of buffalo meat produced sausages with higher protein and less fat content. A slight decrease in ?6/?3 ratio was observed and an increase in CLA fatty acids. Principal Component Analysis revealed that the lower fat content in the sausages the higher the levels of CLA18:10trans 1

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Prabsangob, N. "Characteristics of sausages affected by reduction and partial substitution of pork backfat with pre-emulsified soybean oil." Acta Alimentaria 50, no. 1 (2021): 83–92. http://dx.doi.org/10.1556/066.2020.00162.

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AbstractImprovement of nutritive profile of pork sausages was performed by fat reduction and partial substitution of backfat with soybean oil (SBO). The control sausage was made from pork backfat. For the studied samples, SBO in native and pre-emulsified forms was used for partial substitution of backfat at 25% (by wt of backfat) to produce sausages with various fat contents (30, 20, and 10%). Discontinuity of protein matrix could be observed with increasing fat content, especially for addition of pork backfat. Improvement on product stability could be achieved using SBO, especially pre-emulsi

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Khorunzha, T., V. Pasichnyi, A. Marynin, R. Svyatnenko, and O. Moroz. "Pasteurized sausages with high heme iron content." Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies 21, no. 91 (2019): 43–47. http://dx.doi.org/10.32718/nvlvet-f9108.

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Current issue of today is the process of increasing the range of sausages and extending their storage time, especially for a boiled group of sausages. Therefore, the subject of research is pasteurized sausage, with an increased content of heme iron. The aim of the work was to create a complete product with high organoleptic characteristics, balanced according to biological and nutritional value and to select optimal thermal regimes to increase the shelf life of the product and to preserve the nutritional properties of the product, since cooked sausages have a limited shelf life, and due to pro

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Wambui, Joseph M., Edward G. Karuri, and Margaret M. M. Wanyoike. "Application of Response Surface Methodology to Study the Effects of Brisket Fat, Soy Protein Isolate, and Cornstarch on Nutritional and Textural Properties of Rabbit Sausages." International Journal of Food Science 2017 (2017): 1–11. http://dx.doi.org/10.1155/2017/7670282.

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The effects of brisket fat, soy protein isolate, and cornstarch on chemical and textural properties of rabbit sausages were studied using surface response methodology. Sausage samples were prepared using a five-level three-variable Central Composite Rotatable Design with 16 combinations, including two replicates of the center point, carried out in random order. The level of brisket fat (BF), soy protein isolate (SPI), and cornstarch (CS) in the sausage formulation ranged within 8.3–16.7%, 0.7–2.3%, and 1.3–4.7%, respectively. Increasing BF decreased moisture and ash contents but increased prot

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Dissertations / Theses on the topic "Fat content; Sausages; Flavouring"

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Chevance, Fabienne F. V. "Effect of fat on the release of volatile aroma compounds from frankfurters." Thesis, Queen's University Belfast, 1998. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.268227.

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Pavlík, Zdeněk. "Jakostní parametry trvanlivých fermentovaných masných výrobků." Master's thesis, Vysoké učení technické v Brně. Fakulta chemická, 2012. http://www.nusl.cz/ntk/nusl-216867.

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The aim of this study was to evaluate quality parameters of dry fermented sausages. Samples of two types of dry fermented sausages were sampled – sausage “Poličan“ and “Lovecký salám“, from three different producers. Basic physical-chemical analysis of quality parameters were performed in sausage mixture and immediately after end of ripening (21 days for Poličan and 16 days for Lovecký salám). Results of quality parameters analysis were compared with requirements of Czech legislation and differences between producers were observed. There were significant differences between producers, however

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Books on the topic "Fat content; Sausages; Flavouring"

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Agarwal, Vipin K. Fat content of ground beef and sausage. Connecticut Agricultural Experiment Station, 1985.

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Conference papers on the topic "Fat content; Sausages; Flavouring"

1

Stajic, Slavisa, and Dusan Zivkovic. "HEMIJSKI SASTAV I SENZORNA SVOJSTVA FRANKFURTERA SA BILJNIM ULJIMA." In XXVI savetovanje o biotehnologiji sa međunarodnim učešćem. University of Kragujevac, Faculty of Agronomy, 2021. http://dx.doi.org/10.46793/sbt26.467s.

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Emulsified sausages (e.g. frankfurters, mortadella) are well-known and widely consumed meat products. The aim of this experiment was to examine the impact of the substitution of various proportions of fatty tissue (20%, 60% and 100%) with emulsions (with soy protein isolate) of grapeseed and pumpkin seed oil on the chemical composition and sensory characteristics of frankfurters. We determined that the higher share of plant oils in the mixture led to a progressive increase in the moisture and protein contents, whereas the fat content decreased. The type and amount of oil in the batches had a s

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