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- Title
Carrageenans in beaker sausage as affected by pH and sodium tripolyphosphate.
- Authors
Trius, A.; Sebranek, J.G.
- Abstract
Investigates the effects of meat pH or sodium tripolyphosphate (STPP) on performance of carrageenans (kappa, iota or lambda) in low-fat beaker sausage model systems. Initial meat pH effect; Batter back-extrusion test; Cooking loss; Texture measurements of cooked batters; Effect of STPP addition.
- Subjects
PRECOOKED meat; SODIUM content of food; HYDROGEN-ion concentration; SAUSAGES
- Publication
Journal of Food Science (Wiley-Blackwell), 1994, Vol 59, Issue 5, p946
- ISSN
0022-1147
- Publication type
Article
- DOI
10.1111/j.1365-2621.1994.tb08164.x