Improvement of the physicochemical, textural and sensory properties of meat sausage by edible cuttlefish gelatin addition
作者： Mourad Jridi , Ola Abdelhedi , Nabil Souissi , Maher Kammoun , Moncef Nasri
DOI: 10.1016/J.FBIO.2015.07.007
关键词: Taste 、 Gelatin 、 Lightness 、 Water holding capacity 、 Chewiness 、 Meat emulsion 、 Food science 、 Chemistry 、 Cuttlefish
摘要: Abstract The effects of cuttlefish skin gelatin (CSG) addition at different levels on meat emulsion stability, physicochemical properties, water holding capacity, textural color and sensorial properties formulated cooked turkey sausage, were investigated. results obtained showed that CSG increased hardness, adhesivity chewiness the sausage samples contributed to final product lightness. Hedonic analysis had no significant effect sausages taste using trained panel. Further, sliceability, texture global acceptability markedly improved. These suggest might be an alternative source protein additive for improvement physicochemical, sensory sausages.
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