title: Characteristics of chicken-seal salami.
abstract: Mechanically separated seal meat (MSSM) at 10% (SM-10) and 20% (SM-20) or seal protein hydrolysate (SPH) at 1% (SPH-1) and 2% (SPH-2) prepared from MSSM were used to replace mechanically separated chicken meat (MSCM) in salami formulations. Cured products containing 10 or 20% MSSM had a deeper red colour than those of the controls as noted by Hunter L and a values. Samples containing 20% MSSM had a softer texture as determined by sensory and Kramer shear-compression test studies, which was supported by scanning electron micrographs. All samples were equally acceptable as determined by sensory evaluation, except for SM-20 salamis which were less favoured.
authors: Department of Biochemistry, Memorial University of Newfoundland, St John's, NF, Canada A1B 3X9.
authors: F
authors: F
authors: Shahidi
authors: J
authors: J
authors: Synowiecki
authors: V
authors: V
authors: Venugopal
authors: R B
authors: RB
authors: Pegg
authors: J R
authors: JR
authors: Botta