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Effects of Heating Bacon and Sausage in Nonwoven, Melt‐blown Material
Author(s) -
COSTELLO C.A.,
MORRIS W.C.,
BARWICK J.R.
Publication year - 1990
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.1365-2621.1990.tb06747.x
Subject(s) - food science , chewiness , moisture , stearic acid , chemistry , fat substitute , myristic acid , polypropylene , fatty acid , materials science , composite material , palmitic acid , organic chemistry
Bacon and precooked sausage patties were heated in a microwave oven using a melt‐blown polypropylene pad or on paper towels. Cooking losses, percentage fat and moisture, and fatty acid profiles were determined. Sensory panelists evaluated appearance, greasiness, moistness, and chewiness. Less fat and more moisture were present in the high‐fat meats cooked in the melt‐blown pad. Higher percentages of myristic and stearic acid were found in bacon heated in paper towels. Panelists scored bacon heated in the pad as less greasy and chewy. Sausage patties heated in the pad also were scored less greasy. The use of melt‐blown material to reduce dietary fat should be explored further.