Article (Scientific journals)
Influence of carrageenan addition on turkey meat sausages properties
Ayadi, Mohamed; Kechaou, A.; Makni, I. et al.
2009In Journal of Food Engineering, 93 (3), p. 278 - 283
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Keywords :
Carrageenan; Meat emulsion and gelling properties; Mechanically separated turkey meat; Sausages; Emulsion stabilities; Gel networks
Abstract :
[en] Influence of carrageenan addition on the properties of turkey meat sausages was studied. The results obtained show that carrageenan causes a decrease in emulsion stability, and an increase in water holding capacity, hardness and cohesiveness of the formulated sausage samples. Carrageenan addition at low levels (0.2% and 0.5%) increases gel elasticity. However, a higher carrageenan concentration causes a reduction in sausages elasticity. Microstructure observation shows that increasing carrageenan levels in sausage formulation leads to a progressive appearance of an additional carrageenan gel network. Sensorial analysis shows that carrageenan presence has no significant effect on sausages taste. However, it improves sausage appearance and texture. © 2009 Elsevier Ltd. All rights reserved.
Disciplines :
Food science
Author, co-author :
Ayadi, Mohamed ;  Food Analysis Laboratory, National Engineering School of Sfax (ENIS), 3038 Sfax, Tunisia
Kechaou, A.;  Food Analysis Laboratory, National Engineering School of Sfax (ENIS), 3038 Sfax, Tunisia
Makni, I.;  Chahia Company, Sfax, Tunisia
Attia, H.;  Food Analysis Laboratory, National Engineering School of Sfax (ENIS), 3038 Sfax, Tunisia
Language :
English
Title :
Influence of carrageenan addition on turkey meat sausages properties
Publication date :
August 2009
Journal title :
Journal of Food Engineering
ISSN :
0260-8774
eISSN :
1873-5770
Publisher :
Elsevier BV
Volume :
93
Issue :
3
Pages :
278 - 283
Peer reviewed :
Peer Reviewed verified by ORBi
Available on ORBi :
since 16 December 2024

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