Blackwell Publishing Journal Backfiles 1879-2005
Process Engineering, Biotechnology, Nutrition Technology
The effects of sodium tripolyphosphate and type of non-meat protein binders on the quality of smoked sausage produced from mechanically deboned poultry meat (MDPM) without skin were studied. Higher cook yields were observed in sausages containing soy protein isolate, soy protein concentrate and sodium caseinate (P 〈 0.05). Addition of sodium tripolyphosphate, with or without non-meat protein binder, also increased cook yields (P 〈 0.05). Objective and sensory textural attributes of firmness, chewiness and springiness were not affected by type of binder, but incorporation of phosphate increased sausage firmness. All chicken sausage treatments were considered acceptable by the sensory panel.
Type of Medium: