Abstract
AbstractThe performance of native and heat treated egg white and beef was examined in a wiener–type product. All meat formulations were used as controls. These materials replaced 40% of the beef in both high and low protein formulations. Native and heat treated egg white improved cook stability in the high protein formulation while only heat treated egg white compared favorably to the all meat controls in low protein formulations. All replacers had an adverse effect on texture with the exception of heat treated egg white in the high protein formulation. The level of protein and the physical state of the ingredient were found to affect comminution energy as measured by the Universal Food Rheometer.
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Schedule a callMore From: Canadian Institute of Food Science and Technology Journal/Journal de L'Institut Canadien de Science et Technologie Alimentaire
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