PARTICLE-SIZE AND MIXING TIME EFFECTS ON SENSORY AND PHYSICAL-PROPERTIES OF LOW-FAT, HIGH-MOISTURE PORK FRANKFURTERS

Authors
SMALL AD CLAUS JR WANG H MARRIOTT NG
Citation
Ad. Small et al., PARTICLE-SIZE AND MIXING TIME EFFECTS ON SENSORY AND PHYSICAL-PROPERTIES OF LOW-FAT, HIGH-MOISTURE PORK FRANKFURTERS, Journal of food science, 60(1), 1995, pp. 40
Citations number
19
Categorie Soggetti
Food Science & Tenology
Journal title
Journal of food science → ACNP
ISSN journal
00221147
Volume
60
Issue
1
Year of publication
1995
Database
ISI
SICI code
0022-1147(1995)60:1<40:PAMTEO>2.0.ZU;2-7
Abstract
Changes in particle size affected measured characteristics more than c hanges in mixing time. Sensory results indicated that use of a 2.0 mm plate produced the coarsest (P<0.05) product. CIE b values decreased (<0.05) as particle size was increased. Products produced with a 2.0 m m plate compared to a 1.4 mm plate had higher (P<0.05) hardness values and total energy to shear. Particle size did not affect (P>0.05) cook ing loss, springiness, cohesiveness, or chewiness. Additional mixing t ended to decrease sensory particle size and increase springiness and c hewiness.