Sausage products having improved physical properties and method

Details Sausage products having improved physical properties and method Sausage products having improved physical properties and method

1978-07-24

1980-05-13

Jones, Raymond N.

Food or edible material: processes, compositions, and products

Fermentation processes

Of milk or milk product

426 36, 426 42, 426573, 260119, 426646, 426588, A23C 912, A23C 914

Patent

active

042029074

ABSTRACT:
Non-reversible gels are formed in sausage and meatball products during cooking by the reaction of enzyme activated sodium caseinate and calcium ion to provide such products with improved organoleptic and other physical properties.

REFERENCES:
patent: 1624154 (1927-04-01), Winckel
patent: 2928742 (1960-03-01), Kennedy et al.
patent: 3050400 (1962-08-01), Poarch et al.
patent: 3179521 (1965-04-01), Poarch
patent: 3399065 (1968-08-01), Wistreich et al.
Lincoln M. Lampert, Modern Dairy Products, Chemical Publishing Company, Inc. 1965, pp. 200-201.

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