Effects of sodium chloride and sodium tripolyphosphate on the quality attributes of goat meat patties

被引：0

作者：

Pawar, VD ^{[1
]}

Veer, DG ^{[1
]}

Machewad, GM ^{[1
]}

机构：

[1] Marathwada Agr Univ, Coll Food Technol, Dept Anim Prod Technol, Parbhani 431402, Maharashtra, India

来源：

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE | 2005年 / 42卷 / 04期

关键词：

goat meat; patties; sodium chloride; sodium tripolyphosphate; physico-chemical characteristics; sensory quality; texture;

D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The goat meat in the pre-rigor state was minced and an emulsion of dry spices, condiments, fat, sodium chloride (NaCl) and sodium tripolyphosphate (STPP) either alone or in blends at different levels was prepared and pan-fried using refined safflower oil to develop goat meat patties. The patties containing NaCl/STPP blends were found significantly superior with respect to physical, chemical, textural and sensory quality attributes. Among various blends of NaCl/STPP used, a blend of 2% NaCl + 0.50% STPP was found the best with respect to these attributes and also in emulsion stability, product yield and nutrients content.

引用

页码：331 / 336

页数：6

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