Physical, chemical, and sensory properties of Bologna sausage made with ostrich meat

被引:15
作者
Fernández-López, J [1 ]
Sayas-Barberá, E [1 ]
Navarro, C [1 ]
Sendra, E [1 ]
Pérez-Alvarez, JA [1 ]
机构
[1] Univ Miguel Hernandez, Escuela Politecn Super Orihuela, Dept Tecnol Agroalimentaria, Alicante, Spain
关键词
ostrich meat; bologna; cooked sausages; quality characteristics;
D O I
10.1111/j.1365-2621.2003.tb09675.x
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
Three formulations of bologna were prepared, differing only by the lean meat used: (1) ostrich meat from Iliofibularis muscle (fan thigh), (2) ostrich meat from Femorotibialis medius muscle (tip thigh), and (3) beef meat from Subscapularis muscle (shoulder). Physical, chemical, and sensory analyses were made. The final products formulated with ostrich meat, although having a dark appearance, were acceptable in chemical composition and other sensory characteristics. The low fat and high protein content for ostrich bolognas will help to ensure that, if marketed in sufficient quantities, ostrich meat can successfully compete with other healthy meat products. The ostrich meat (Iliofibularis muscle) formula reached the highest general quality scores in the sensory evaluation.
引用
收藏
页码:1511 / 1515
页数:5
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