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Titolo:
Quality of buffalo meat sausages containing decolourized globin protein isolate
Autore:
Mandal, PK; Rao, VK; Kowale, BN;
Indirizzi:
Indian Vet Res Inst, Div Livestock Prod Technol, Izatnagar 243122, Uttar Pradesh, India Indian Vet Res Inst Izatnagar Uttar Pradesh India 243122 r Pradesh, India
Titolo Testata:
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
fascicolo: 5, volume: 38, anno: 2001,
pagine: 493 - 494
SICI:
0022-1155(200109/10)38:5<493:QOBMSC>2.0.ZU;2-K
Fonte:
ISI
Lingua:
ENG
Soggetto:
BLOOD;
Keywords:
globin protein isolates; sausages; quality;
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Agriculture,Biology & Environmental Sciences
Citazioni:
12
Recensione:
Indirizzi per estratti:
Indirizzo: Mandal, PK Rajiv Gandhi Coll Vet & Anim Sci, Dept Livestock Prod Technol, Pondicherry605009, India Rajiv Gandhi Coll Vet & Anim Sci Pondicherry India 605009 dia
Citazione:
P.K. Mandal et al., "Quality of buffalo meat sausages containing decolourized globin protein isolate", J FD SCI M, 38(5), 2001, pp. 493-494

Abstract

Decolourised globin protein isolate was prepared from Red Blood Cell (RBC)concentrate of buffalo blood. Buffalo meat sausages were prepared by replacing lean meat at 0, 3, 6 and 9 % with globin protein Isolate (GPI). The emulsion stability, emulsion pH, cooking yield, moisture content and lipid content decreased and shear force value, protein and ash content of buffalo meat sausages increased with increased level of GPI. The sensory attributes viz, appearance, flavour, juiciness, texture mouth-coating and overall acceptability scores reduced marginally and were good up to 9% replacement of lean.

ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 28/11/20 alle ore 15:27:45