FOOD GRADE HIDE COLLAGEN IN BOLOGNA EFFECT ON FUNCTIONAL PROPERTIES, TEXTURE AND COLOR
作者： B. R. RAO , R. L. HENRICKSON
DOI: 10.1111/J.1745-4557.1983.TB00753.X
关键词: Visual examination 、 Percent fat 、 Texture (geology) 、 Food science 、 Lean meat 、 Color changes 、 Fat content 、 Food grade 、 Chemistry 、 Water activity
摘要: Bolognas were made in which 20% of the lean meat (beef and pork) was replaced by wet fibrous hide collagen formulated to contain approximately 30, 20 or 10 percent fat final product. All controls (no collagen) have similar content. Objective methods used analyze product paired comparisons data made. The replacement with did not alter functional characters such as raw emulsion stability andpH; cook yield, pH, water activity, density expressible juice cooked bologna. bolognas had higher (P<0.05) texture (increased Shear force value) compared bologna no collagen. As content decreased less red color than without textural changes though detected on instrumental analysis perceptible visual examination
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