Quality of buffalo meat sausages containing decolourized globin protein isolate

Citation
Pk. Mandal et al., Quality of buffalo meat sausages containing decolourized globin protein isolate, J FD SCI M, 38(5), 2001, pp. 493-494
Citations number
12
Language
INGLESE
art.tipo
Article
Categorie Soggetti
Food Science/Nutrition
Journal title
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
ISSN journal
0022-1155 → ACNP
Volume
38
Issue
5
Year of publication
2001
Pages
493 - 494
Database
ISI
SICI code
0022-1155(200109/10)38:5<493:QOBMSC>2.0.ZU;2-K
Abstract
Decolourised globin protein isolate was prepared from Red Blood Cell (RBC) concentrate of buffalo blood. Buffalo meat sausages were prepared by replac ing lean meat at 0, 3, 6 and 9 % with globin protein Isolate (GPI). The emu lsion stability, emulsion pH, cooking yield, moisture content and lipid con tent decreased and shear force value, protein and ash content of buffalo me at sausages increased with increased level of GPI. The sensory attributes v iz, appearance, flavour, juiciness, texture mouth-coating and overall accep tability scores reduced marginally and were good up to 9% replacement of le an.