Impact of carboxymethyl cellulose (CMC) and microcrystalline cellulose (MCC) on functional characteristics of emulsified sausages

Meat Science

Volumn 93, Issue 2, 2013, Pages 240-247

  Schuh, Valerie ^a   Allard, Karin ^a   Herrmann, Kurt ^a   Gibis, Monika ^a   Kohlus, Reinhard ^a   Weiss, Jochen ^a  

^a UNIVERSITY OF HOHENHEIM   (Germany)

Author keywords

Carboxymethyl cellulose; Fat replacer; Fibers; Lyoner style sausage; Meat; Microcrystalline cellulose

Indexed keywords

CARBOXY-METHYL CELLULOSE; CONFOCAL LASER SCANNING MICROSCOPY; FAT REPLACER; FUNCTIONAL CHARACTERISTICS; LYONER-STYLE SAUSAGE; METHODS OF ANALYSIS; MICROCRYSTALLINE CELLULOSE; PRODUCTION COST; PROTEIN NETWORK; TEXTURE MEASUREMENT; WATER BINDING CAPACITY;

CELLULOSE; CONFOCAL MICROSCOPY; CRYSTALLINE MATERIALS; ELASTICITY; EMULSIFICATION; FIBERS; PROTEINS; RHEOLOGY; TEXTURES;

MEATS;

CARBOXYMETHYLCELLULOSE; CELLULOSE; MICROCRYSTALLINE CELLULOSE; PROTEIN; WATER;

ANIMAL; ARTICLE; CHEMISTRY; COLLOID; COLOR; CONFOCAL MICROSCOPY; CONSUMER; EMULSION; FLOW KINETICS; FOOD HANDLING; FOOD QUALITY; MEAT; METABOLISM; METHODOLOGY; PHYSICAL CHEMISTRY; SWINE;

ANIMALS; CARBOXYMETHYLCELLULOSE SODIUM; CELLULOSE; COLLOIDS; COLOR; CONSUMER SATISFACTION; EMULSIONS; FOOD HANDLING; FOOD QUALITY; MEAT PRODUCTS; MICROSCOPY, CONFOCAL; PHYSICOCHEMICAL PHENOMENA; PROTEINS; RHEOLOGY; SWINE; WATER;

EID: 84868629850     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2012.08.025     Document Type: Article

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