Preparation of mutton sausages.

Baliga, B. R. and Madaiah, N. (1971) Preparation of mutton sausages. Journal of Food Science, 36 (4). 607-610, 15 ref..

PDF Journal of Food Science, Volume-36(4 (1971) 607-610.pdf - Published Version Restricted to Registered users only Download (183kB)

Abstract

Sausages were prepared from emulsions containing various proportions of mutton and fillers such as carrots, onions, green curry stuff and spices. The total cooking loss of sausages cooked in water at 80 degree C for 20 min increased as the proportion of meat in the sausage emulsion increased from 30 to 36% or the ratio of meat to added fat increased from 2.0 to 8.3. Addition of 3% dried bread decreased these losses. Cooking in dry heat resulted in more flavourful sausages than those cooked in water. Total cooking losses were greatest for dry cooked sausages, but the loss was mainly confined to water lost by evaporation; during cooking in water, losses consisted of soluble ingredients. The optimum level of lean mutton, composited from a whole carcass, for good firmness and texture after cooking the sausages was 43-45%. [See also FSTA (1971) 3 3S273.]

Item Type:	Article
Uncontrolled Keywords:	MUTTON-; Mutton sausages; SAUSAGES-; CARROTS-; Mutton sausages containing /carrots/; ONIONS-; Mutton sausages containing /onions/; SPICES-; Mutton sausages containing /spices/; COOKING-; /Cooking loss of mutton sausages; FLAVOUR-; /flavour/ of mutton sausages; TEXTURE-; /texture/ of mutton sausages; FIRMNESS-; /firmness/ of mutton sausages; MEAT-; Effect of /meat content on cooking loss of mutton sausages; FATS-(ANIMAL); Effect of /fat content on cooking loss of mutton sausages; BREAD-; Effect of /ADDED DRIED bread/ on cooking loss of mutton sausages
Subjects:	600 Technology > 08 Food technology > 18 Processed foods 600 Technology > 08 Food technology > 28 Meat, Fish & Poultry > Meat
Divisions:	Meat Fish and Poultry Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	24 Sep 2014 10:41
Last Modified:	24 Sep 2014 10:41
URI:	http://ir.cftri.res.in/id/eprint/7292

Actions (login required)

View Item