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Particle Size and Mixing Time Effects on Sensory and Physical Properties of Low‐fat, High‐moisture Pork Frankfurters
Author(s) -
SMALL A.D.,
CLAUS J.R.,
WANG H.,
MARRIOTT N.G.
Publication year - 1995
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.1365-2621.1995.tb05602.x
Subject(s) - chewiness , particle size , food science , chemistry , rheology , moisture , flavor , mixing (physics) , particle (ecology) , materials science , composite material , physics , biology , ecology , organic chemistry , quantum mechanics
Changes in particle size affected measured characteristics more than changes in mixing time. Sensory results indicated that use of a 2.0 mm plate produced the coarsest (P<0.05) product. CIE b* values decreased (<0.05) as particle size was increased. Products produced with a 2.0 mm plate compared to a 1.4 mm plate had higher (P<0.05) hardness values and total energy to shear. Particle size did not affect (P>0.05) cooking loss, springiness, cohesiveness, or chewiness. Additional mixing tended to decrease sensory particle size and increase springiness and chewiness.