APPLICATION OF LEGUME FLOURS IN COOKED SAUSAGES
Ilze Gramatina, Dace Daukste, Jelena Zagorska, Svetlana Sarvi, Irisa Murniece
Strony: 240-249
Opublikowano: 1 Jan 2012
Wyświetlenia: 242
Pobrania: 22
Streszczenie: In the meat processing industry the substitution of meat with non-meat ingredients is considered an important strategy for reducing overall production costs. The main purpose of the current research was to evaluate differences in physical-chemical composition of cooked sausage with different legumes additions. Peas (Pisum sativum), beans (Phaseolus vulgaris) and lentil (Lens culinaris) were used in preparation of sausages. The legumes flour at proportion of 20% of the total weight of meat were added in sausages. The whole ingredients were mixed, filled into casing, compressed, cooked and cooled. The following chemical parameters of sausages were evaluated: content of moisture (ISO 1442-1997), fat (LVS ISO 2446:1976), proteins (Kjeldahl nitrogen, AN 3002), pH (AACC 02-52), colour by Colour Tec PCM/PSM (CIE L*a*b* system) and texture by TA. XT. plus Texture Analyser. Sausages without legumes flour was used as control sample. The main conclusion of the current research the legumes flour can be used for cooked sausages production.
Słowa kluczowe: legumes, cooked sausages
Cytowanie artykułu: Ilze Gramatina, Dace Daukste, Jelena Zagorska, Svetlana Sarvi, Irisa Murniece. APPLICATION OF LEGUME FLOURS IN COOKED SAUSAGES. Journal of International Scientific Publications: Materials, Methods & Technologies 6, 240-249 (2012). https://www.scientific-publications.net/en/article/1003173/
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