EFFECT OF PLASMA AND MYOGEL ADDITION ON THE QUALITY OF HOMOGENISED SAUSAGES
 
More details
Hide details
 
Pol. J. Food Nutr. Sci. 2007;57(Special issue 4C):529–534
KEYWORDS
ABSTRACT
In order to lower the production costs of homogenised frankfurter type sausage the trial of removing from the recipe of 15% (A), 30% (B) and 45% (C) beef (II class) was carried out. Meat was replaced by mixture of B6302 BEEF PLASMA (P) and P5501 MYOGEL (MG) preparation in mass ratio P:MG, 1:2 (I), 1:1 (II), 2:1 (III), respectively. Implementation of 15% of P/MG preparations instead of beef improved the yield of frankfurter sausage. Moreover, it did not significantly decrease the rheological parameters of the product, such as cohesiveness, gumminess, springiness, deformation and sensory properties of the product i.e. overall appearance, colour, juiciness, odour, flavour, texture as well as general evaluation. Increased content of P/MG preparations in sausage batter tend to lighter colour of the final product, which was expressed by higher value of b* parameter and lower value of a* parameter in reflected light spectrum. On the basis of the results of this experiment it can be stated that 15% replacement of beef by P/MG preparation in homogenized frankfurter type sausage did not lower the quality of final product.
ISSN:1230-0322