Quality of mutton patties - Effect of admixture of uaw and hydrolysed fascia

Authors
Rao, VK Kowale, BN Reddy, CRT Charan, K
Citation
Vk. Rao et al., Quality of mutton patties - Effect of admixture of uaw and hydrolysed fascia, FLEISCHWIRT, 80(2), 2000, pp. 102-105
Categorie Soggetti
Food Science/Nutrition
Journal title
FLEISCHWIRTSCHAFT
ISSN journal
0015363X → ACNP
Volume
80
Issue
2
Year of publication
2000
Pages
102 - 105
Database
ISI
SICI code
0015-363X(2000)80:2<102:QOMP-E>2.0.ZU;2-L
Abstract
The study was initiated to utilize the valuable animal protein i.e. fascia/ collagen by admiring it into meat products. The results of the admixture of raw and hydrolysed fascia in a concentration of 10% and 20% in mutton patt ies have been reported. It was concluded that raw and hydrolysed fascia cou ld be incorporated up to 20% level without any adverse effect on the qualit y attributes and with a significant improvement in the available lysine con tent of the mutton patties.