UTILIZATION OF TURKEY FAT AND SKIN FOR PRODUCTION OF SAUSAGES

Authors
SAHOO J BERWAL JS
Citation
J. Sahoo et Js. Berwal, UTILIZATION OF TURKEY FAT AND SKIN FOR PRODUCTION OF SAUSAGES, Journal of Food Science and Technology, 30(3), 1993, pp. 224-225
Citations number
NO
Categorie Soggetti
Food Science & Tenology
Journal title
Journal of Food Science and Technology → ACNP
ISSN journal
00221155
Volume
30
Issue
3
Year of publication
1993
Pages
224 - 225
Database
ISI
SICI code
0022-1155(1993)30:3<224:UOTFAS>2.0.ZU;2-Q
Abstract
The effect of incorporation of 15, 20 and 25% turkey fat and skin (TFS ) on physico-chemical properties, proximate composition and organolept ic quality of cooked turkey sausages was evaluated. TFS levels had no effect on pH, though emulsifying capacity (EC), emulsion stability (ES ) and cooking loss decreased and extract release volume (ERV) increase d with increasing level of incorporation. Organoleptic scores were mar ginally (p less-than-or-equal-to 0.05) affected by TFS levels. However , inclusion of 25% TFS scored lowest in general.