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Flaked Sinew Addition to Low‐fat Cooked Salami
Author(s) -
LETELIER V.,
KASTNER C.L.,
KENNEY P.B.,
KROPF D.H.,
HUNT M.C.,
ZEPEDA C.M. GARCÍA
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.tb05647.x
Subject(s) - palatability , lightness , chemistry , particle size , food science , zoology , biology , optics , physics
Flaked sinew (FS) was added at three levels (7.5, 15, and 22.5%) to low‐fat, 20% added water (AW) salamis. A 1.27 cm Comitrol machine head was used to produce large (flaked once) and small (flaked twice) particle sizes. Treatments were preblended (P) and non‐preblended (N). P and N controls contained 10% and 20% fat, respectively. Addition of FS decreased (P < 0.05) moisture compared to controls. Yields decreased (P < 0.05) as FS increased regardless of particle size; however, FS addition minimized purge. Lightness increased (P < 0.05) as FS increased in N treatments compared to the low‐fat control. Break force/cm 2 increased (P < 0.05) in P controls compared to N controls. Large FS particle size N treatments had higher (P < 0.05) peak force values than those with small particle size. FS treatments were comparable to high‐fat controls in palatability traits.