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PHYSICAL AND CHEMICAL CHARACTERISTICS OF BRAUNSCHWEIGER AS A RESULT OF PROCESSING VARIABLES
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.tb06508.x
Subject(s) - food science , chemistry , nitrite , skimmed milk , nitrate , organic chemistry
The Initial loss of nitrite in braunschweiger was greater than that reported for other meat products. Nitrite levels decreased slowly during refrigeration; after refrigeration for 20 days, residual nitrite was about 50% of that in the freshly cooked samples. Freezing and thawing of liver slightly increased the pH and water activity (a w ) of the final product. Addition of calcium‐reduced dried skim milk caused a significant increase in pH and decrease in a w in raw and cooked product. Increasing the fat levels in the product did not alter pH but did lower a w . Increasing the fat content did not significantly influence TBA values but the exclusion of oxygen by the packaging material, was important for maintaining low TBA values.