Development of Dry Sausage that Utilizes the Food Physico-chemical Characteristics of Emu Tendon Meat

被引：1

作者：

Nakazawa, Yozo ^{[1
]}

Yoshida, Ayano ^{[1
]}

Kashima, Haruhiko ^{[1
]}

Satake, Eri ^{[1
]}

Ito, Hiroka ^{[1
]}

Tamechika, Yume ^{[1
]}

Moritake, Ryosuke ^{[1
]}

Minami, Kazuhiro ^{[1
]}

Sagane, Yoshimasa ^{[1
]}

机构：

[1] Tokyo Univ Agr, Fac Bioind, Dept Food Aroma & Cosmet Chem, 196 Yasaka, Abashiri, Hokkaido 0992493, Japan

来源：

JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI | 2021年 / 68卷 / 12期

关键词：

emu; tendon meat; dry sausage; collagen; gelatin;

D O I：

10.3136/nskkk.68.447

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

In this study, we clarified the food physico-chemical characteristics of emu tendon. In comparison with beef tendon, emu tendon had a higher in protein content, was lower in fats, higher in iron, and richer in collagen. By adding 0.2 % sodium ascorbate to the raw meat, the dry sausages were improved and had a bright and strong reddish tone with moderate hardness and a chewy texture. After the sausages were dried for four days, they contained a moisture level of < 35 % and water activity of < 0.87, which met the Japanese Agricultural Standard (JAS) criteria for dry sausages. The dry emu sausages developed in this study had a high nutritional value, suitable physical properties, and good palatability other than flavor profile that was comparable to similar foods already on the market.

引用

页码：447 / 454

页数：8