Premium
PROCESSING FACTORS THAT INFLUENCE THE SENSORY QUALITY OF BRAUNSCHWEIGER
Author(s) -
CHYR CHUYING,
SEBRANEK JOSEPH G.,
WALKER HOMER W.
Publication year - 1980
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1980.tb06504.x
Subject(s) - food science , flavor , spreadability , chemistry , nitrite , brine , nitrate , organic chemistry
Liver pretreatment, nitrite level, cooking temperature, addition of calcium‐reduced dried skim milk (CRDSM) and fat content were investigated for their effects on the sensory quality of braun‐schweiger. Liver pretreatment, such as scalding at 93°C for 2 min, soaking in brine at 0°C for 1 hr or freezing, had a significant effect on color but not on the overall acceptability of the product. Braun‐schweiger made with or without nitrite showed a difference in color but not in flavor. Cooking temperatures affected texture, flavor, overall acceptability, spreadability, product stability, and color of the finished product. The addition of 3.5% CRDSM enhanced the flavor and improved the stability of liver sausage cooked at high temperatures. Braunschweiger containing 20, 30, and 35% fat showed no significant differences in overall acceptability. High fat content in the product favored creamy texture and improved slice‐ability but resulted in a light pink color.