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- W2039995052 abstract "The study was conducted to determine the effects of varying the amounts of guinea fowl and broiler chicken on the proximate composition, retention of some B-vitamins, emulsion, rheological and sensory characteristics of fresh and frozen smoked sausages. The conclusions were: (1) proximate composition of the sausage emulsions of all samples were generally the same; (2) all the sausage formulations exhibited a Bingham pseudoplastic behaviour with yield stresses; (3) nutritionally, sausage formulations containing more guinea fowl had higher thiamin, riboflavin and niacin contents; (4) cooking losses were higher in samples containing more broiler chicken, hence, resulting in decreased retention of the B-vitamins in the freshly cooked sausages; (5) retention of thiamin and riboflavin increased slightly during cold storage while niacin decreased; (6) compressive and penetration stresses, hardness and cohesiveness decreased with cold storage or as the proportion of guinea fowl in the formulation decreased; (7) emulsification capacity and amount of fat recovered increased while the solids and gel liquid recovered decreased with increasing proportion of broiler chicken; and (8) both the trained and consumer panelists preferred sausages containing 50% or more of guinea fowl." @default.
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- W2039995052 date "1993-08-01" @default.
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- W2039995052 title "Rheological and Mechanical Properties, B-Vitamin Retention and Sensory Characteristics of Smoked Sausage Made from Mixtures of Broiler Chicken and Guinea Fowl" @default.
- W2039995052 doi "https://doi.org/10.1006/fstl.1993.1061" @default.
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