Effects of the addition of mechanically deboned poultry meat and collagen fibers on quality characteristics of frankfurter-type sausages

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MetadadosDescriçãoIdioma
Autor(es): dc.creatorPereira, A.G.T.-
Autor(es): dc.creatorRamos, E.M.-
Autor(es): dc.creatorTeixeira, J.T.-
Autor(es): dc.creatorCardoso, G.P.-
Autor(es): dc.creatorRamos, A.L.S.-
Autor(es): dc.creatorFontes, P.R.-
Data de aceite: dc.date.accessioned2026-02-09T12:19:17Z-
Data de disponibilização: dc.date.available2026-02-09T12:19:17Z-
Data de envio: dc.date.issued2015-01-15-
Data de envio: dc.date.issued2015-01-15-
Data de envio: dc.date.issued2011-05-24-
Fonte completa do material: dc.identifierhttps://repositorio.ufla.br/handle/1/4901-
Fonte completa do material: dc.identifierhttp://www.sciencedirect.com/science/journal/03091740-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/capes/1158942-
Descrição: dc.descriptionThe effects of mechanically deboned poultry meat (MDPM) and levels of collagen fibers on comminuted, cooked sausage quality characteristics were investigated using the central composite rotatable design of response surface methodology (RSM). Use of collagen fiber as an additive affected the sausage characteristics, but the effect depended on the amount of the MDPM used. While MDPM additions resulted in higher cooking loss and darker and redder frankfurters, the addition of collagen fibers improved cooking yields and contributed to the lightness of the final product. Higher collagen fiber content was also accompanied by a significant increase in frankfurter hardness regardless of the MDPM content. Use of collagen fibers countered the negative effects of MDPM on sausage quality attributes, especially on cooking yields and final product color.-
Idioma: dc.languageen-
Publicador: dc.publisherAmerican Meat Science Association-
Direitos: dc.rightsrestrito-
???dc.source???: dc.sourceMeat Science-
Palavras-chave: dc.subjectColor-
Palavras-chave: dc.subjectTexture-
Palavras-chave: dc.subjectCooking yield-
Palavras-chave: dc.subjectComminuted and scalded saugsage-
Título: dc.titleEffects of the addition of mechanically deboned poultry meat and collagen fibers on quality characteristics of frankfurter-type sausages-
Tipo de arquivo: dc.typeArtigo-
Aparece nas coleções:Repositório Institucional da Universidade Federal de Lavras (RIUFLA)

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