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Trial manufacture of sausage from sardine dress






Journal of the Japanese Society for Food Science & Technology (Nippon Shokuhin Kogyo Gakkaishi) 34(5): 309-312

Trial manufacture of sausage from sardine dress

Sausage was manufactured for trial from sardine dress. The dress was minced, cut with sodium chloride under vacuum (15 mmHg) to sol, then heated at 80.degree. C for 30 min in a polyvinylidene chloride tube to gel. (1) The resulting gel resembled sausage rather than Japanese style kamaboko. (2) The gel was strengthened by setting the sol at 30.degree. C before heat treatment at 80.degree. C, by rising its pH, or by the addition of sodium pyrophosphate. (3) The gel was strengthened also by the additives, such as wheat flour, corn starch, dried egg white, wheat protein and soybean protein, among which the last three were especially effective. (4) The decoloration of the gel during cold storage was suppressed by cutting the mince under vacuum. In this case, the evolution of fishy odour from the gel and the increment of POV of the oil within it were also suppressed.


Accession: 006840486

DOI: 10.3136/nskkk1962.34.5_309



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