Effects of Wheat Fiber and Isolated Soy Protein on the Quality Characteristics of Frankfurter-type Sausages vol 29 pp 4 2009 Quality of frankfurter-type sausages with added pig skin and wheat fiber mixture as fat replacers vol 93 indicate that the shelf life of frankfurter-type sausages and sliced cooked cured pork shoulder under vacuum packaging is about 35–42 d and 18–20 d respectively at a storage temperature of 4 C (Blickstad and Molin 1983 Kotzekidou and Bloukas 1996) Storage under modified atmosphere (CO 2 +N 2)(MA)is also used for cooked cured meat products

Table 2 from Effect of fat quality on sausage processing

DOI: 10 1016/j meatsci 2013 11 001 Corpus ID: 206848960 Effect of fat quality on sausage processing texture and sensory characteristics article{Baer2014EffectOF title={Effect of fat quality on sausage processing texture and sensory characteristics } author={Arica A Baer and Anna Carol Dilger} journal={Meat science} year={2014} volume={96 3} pages={ 1242-9 } }

Quality of frankfurter-type sausages with added pig skin and wheat fiber mixture as fat replacers Meat Sci 93:849–854 [Google Scholar] Claus JR Hunt MC Kastner CL Kropf DH 1990 Low-fat high-added water bologna: Effects of massaging preblending and time of addition of water and fat on physical and sensory characteristics

This is short and thick and is sold in small pieces Each sausage butcher uses its own recipe to make these The main ingredients are calf's meat pork back fat beaten egg whites and cooking salt Parsley pepper or lemon powder may be added to taste White sausages are boiled and served with sweet mustard pretzels and white beer

Here's my basic sausage recipe: 1 lbs meat 1 tsp sea salt 3 tbsp sweetener (pure maple syrup for example) or 1 lbs meat 1 tsp sea salt 1 handful of flavoring -- dried or fresh fruit pesto roasted and chopped peppers cheese fresh herbs if you choose to used dried spices or something especially strong like hot peppers go a bit lighter than a handful While you obviously can't

Natural Sausage Casings are made from an edible material and are a popular choice when making bratwursts breakfast sausage and more Remember to soak the Natural Casings before stuffing This removes the salt and helps the casings go on the stuffing horn more easily

Effect of plantain (Musa paradisiaca L cv Dominico

Agroindustrial residues such as plantain (Musa paradisiaca L cv Dominico Harton) peel have functional properties which made them suitable for use as a food ingredient The aim of this research was to evaluate plantain peel flour (PPF) as a binder in the production of frankfurter- type sausage

There are many types of casings for sausages and lunch meat or frankfurter (weiners -hotdogs) Any bright colored sleeve or casing like red yellow or with writing on it is something you should discard don't eat it's plastic or paper or cellulo

Jan 25 2016This study was conducted to investigate the effects of chicory fiber for the replacement of fat and smoking on quality characteristics of restructured sausages Treatments were as follows Control: Pork backfat 20% T1: Pork backfat 10% + Chicory fiber 10% T2: Control + Smoking T3: T1 + Smoking The addition of chicory fiber significantly reduced the

Nov 01 2016This finding is in disagreement with those reported by Choe et al (2013) who noticed an increase in protein content in a mixture of pork skin water and wheat fiber (2:2:1) as a substitute for pork back-fat in frankfurter-type sausages which was attributed to the protein amount of pork skin

Mar 01 2017The water-holding capacity (WHC) in Frankfurter-type sausages increased as the fat content decreased In fact sausage samples prepared with high hydrolyzed collagen content (SC50 and SC75) presented the highest WHC values This fact highlights the efficiency of hydrolyzed collagen in retaining water in Frankfurter-type sausages

This smoked German sausage is made from pork and veal and is lightly seasoned with salt white pepper and paprika A sprinkle of chives or parsley is sometimes added for a dash of color and extra aromatic flavor Bockwurst originated in Bavaria likely in the mid-1500s where it was first consumed with bockbier a type of German lager

The sausage made with pork meat served as control (C) The sausage in the control had higher moisture and fat contents but lower protein content than the treatments (p0 05) The sausages in the T2 and T5 had decreased pH values after 3 wk storage (p0 05) The lightness value was lowest in the T3 while the yellowness values were lowest in

The effects of modified atmosphere packaging on the quality and shelf life of frankfurter‐type sausages prepared exclusively from beef meat were investigated Sausages were packed under varying modified atmosphere conditions (30% CO 2 /70% N 2 70% CO 2 /30% N 2 CO 2 80% CO 2 /20% O 2) and vacuum and stored at 4C for 28 days Lower

What's in a sausage

Meat fat and fillers ''A traditional sausage is meat fat and seasoning in a natural casing which is made from intestines '' says Romeo Baudouin head chef at Victor Churchill butchers in Woollahra Sydney ''The use of cereal fillers is a British custom stemming from the first and second World Wars when meat shortages led to breadcrumbs and flour being added

Aim: An experiment was conducted to evaluate the nutritional physicochemical microbiological and sensory attributes of pork sausages treated with conventional smoking (CS) and liquid smoke (LS) Materials and Methods: Pork sausages were prepared by employing CS (T 1) and by addition of LS at 3% (T 2A) 5% (T 2B) and 7% (T 2C) while smoking was not done in control (C) sausages

Similar trends in color of emulsion sausages were previously reported by Park (2004) when pork head meat is added to emulsion sausages Kim and Lee (1998) reported that the color values of pork head meat products can be affected by proximate compositions of meat products protein denaturation and fat denaturation due to heating

The aim of this study was to assess the effect of pig skin and wheat fiber mixture (PSFM) as fat replacers on the quality characteristics of frankfurter-type sausages including chemical composition caloric content pH color cooking loss emulsion viscosity emulsion stability texture profile and sensory properties

Pig skin and wheat fiber mixture (PSFM) were assessed as fat replacers in frankfurter-type sausages The addition of PSFM increased the moisture and protein content in the sausage because of the water binding capacity in wheat fiber and protein content in pig skin

In particular frankfurter-type sausages with 40% BHSM had a lower fat content cooking loss water exudation and lipid oxidation than sausages with 15% back fat Additionally manufactured frankfurter-type sausages with 40% BHSM added displayed increased lightness and decreased redness values

high quality if made in accordance with the correct principles The development of colloid mills has also had a significant effect on the sensory quality of frankfurters and sausages Things have gone to the extreme in Russia in this regard with every small air pocket being reason for an immediate complaint

Jan 25 2016This study was conducted to investigate the effects of chicory fiber for the replacement of fat and smoking on quality characteristics of restructured sausages Treatments were as follows Control: Pork backfat 20% T1: Pork backfat 10% + Chicory fiber 10% T2: Control + Smoking T3: T1 + Smoking The addition of chicory fiber significantly reduced the