UTILIZATION OF DESINEWED BEEF CONNECTIVE TISSUE GEL IN REDUCED-FAT BOLOGNA

Autor:	W.N. Osburn, R. W. Mandigo, Chris R. Calkins
Rok vydání:	1999
Předmět:	medicine.medical_specialty medicine.anatomical_structure Chemistry Reduced fat medicine Melting point Connective tissue Food science Water binding Water content Food Science Surgery
Zdroj:	Journal of Muscle Foods. 10:29-50
ISSN:	1745-4573 1046-0756
DOI:	10.1111/j.1745-4573.1999.tb00385.x
Popis:	This study determined temperature (50, 60, 70 and 80 C) and time (0.5, 1.0, 1.5 and 2.0 h) parameters that improved the water binding ability of desinewed beef connective tissue (BCT); the functionality of added water (AW, 100–600%, wt/wt) BCT gels; and attributes of bologna containing 10–30% addition of 100–400% AW BCT gels. Heating (70C) BCT for 0.5 h increased its water binding ability, allowing development of BCT gels (100–600% AW). Addition of water increased (P
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::7bf3dadf6400b41899734ffd81a7ad82 https://doi.org/10.1111/j.1745-4573.1999.tb00385.x Zobrazit plný text záznamu Plný text