title: Incorporation of sardine surimi in Bologna sausage containing different fat levels.
abstract: The object of this research was to assess the effects produced on binding properties, texture and microstructure by the incorporation of varying proportions of sardine surimi (0%, 6·5%, 13% and 20%) as an ingredient in Bologna sausage containing various levels of fat (4·8%, 10·6% and 20·8%). When the fat level is reduced, there is a significant decline both the in binding properties and in the shear force and penetration force of the products. These phenomena are consistent with the formation of microstructures presenting a less dense matrix. The incorporation of surimi produces scarcely any alteration in the fat and water binding properties and the rheological characteristics of meat products.
authors: Instituto del Frío (CSIC) Ciudad Universitaria, 28040 Madrid, Spain.
authors: M
authors: M
authors: Cavestany
authors: F
authors: F
authors: Jiménez Colmenero
authors: M T
authors: MT
authors: Solas
authors: J
authors: J
authors: Carballo