Cheese powder as an ingredient in emulsion sausages: effect on sensory properties and volatile compounds

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Standard

Cheese powder as an ingredient in emulsion sausages : effect on sensory properties and volatile compounds. / Chen, Xiang; Ruiz Carrascal, Jorge; Petersen, Mikael Agerlin; Karlsson, Anders H.

I: Meat Science, Bind 130, 2017, s. 1-6.

Publikation: Bidrag til tidsskriftTidsskriftartikelfagfællebedømt

Harvard

Chen, X, Ruiz Carrascal, J, Petersen, MA & Karlsson, AH 2017, 'Cheese powder as an ingredient in emulsion sausages: effect on sensory properties and volatile compounds', Meat Science, bind 130, s. 1-6. https://doi.org/10.1016/j.meatsci.2017.03.009

APA

Chen, X., Ruiz Carrascal, J., Petersen, M. A., & Karlsson, A. H. (2017). Cheese powder as an ingredient in emulsion sausages: effect on sensory properties and volatile compounds. Meat Science, 130, 1-6. https://doi.org/10.1016/j.meatsci.2017.03.009

Vancouver

Chen X, Ruiz Carrascal J, Petersen MA, Karlsson AH. Cheese powder as an ingredient in emulsion sausages: effect on sensory properties and volatile compounds. Meat Science. 2017;130:1-6. https://doi.org/10.1016/j.meatsci.2017.03.009

Author

Chen, Xiang ; Ruiz Carrascal, Jorge ; Petersen, Mikael Agerlin ; Karlsson, Anders H. / Cheese powder as an ingredient in emulsion sausages : effect on sensory properties and volatile compounds. I: Meat Science. 2017 ; Bind 130. s. 1-6.

Bibtex

@article{b94525cce8a04639952a74f2a179d3b4,
title = "Cheese powder as an ingredient in emulsion sausages: effect on sensory properties and volatile compounds",
abstract = "Different types of cheese powder were added to meat emulsion sausages in order to address its influence on chemical composition, volatile compounds profile and sensory properties, and its potential to reduce salt content through boosting saltiness. Addition of cheese powder to emulsion sausages modified their profile of volatile compounds. Blue cheese increased some ketones, alcohols, and esters, while brown cheese brought typical Maillard reaction compounds. Overall, addition of cheese powders to sausages enhanced the intensity of flavour traits. A mixture of hard and blue cheese powder showed the highest effect on boosting saltiness, while brown cheese powder showed the strongest umami and meat flavour boosting effect, and sausages with added blue cheese powder showed a more intense aftertaste. Hardness significantly increased due to the addition of blue cheese powder. Addition of cheese powder to emulsion sausages might be an interesting tool to boost flavour and reduce salt content in cooked sausages with no negative effect on saltiness or overall flavour",
author = "Xiang Chen and {Ruiz Carrascal}, Jorge and Petersen, {Mikael Agerlin} and Karlsson, {Anders H}",
year = "2017",
doi = "10.1016/j.meatsci.2017.03.009",
language = "English",
volume = "130",
pages = "1--6",
journal = "Meat Science",
issn = "0309-1740",
publisher = "Elsevier",

}

RIS

TY - JOUR

T1 - Cheese powder as an ingredient in emulsion sausages

T2 - effect on sensory properties and volatile compounds

AU - Chen, Xiang

AU - Ruiz Carrascal, Jorge

AU - Petersen, Mikael Agerlin

AU - Karlsson, Anders H

PY - 2017

Y1 - 2017

N2 - Different types of cheese powder were added to meat emulsion sausages in order to address its influence on chemical composition, volatile compounds profile and sensory properties, and its potential to reduce salt content through boosting saltiness. Addition of cheese powder to emulsion sausages modified their profile of volatile compounds. Blue cheese increased some ketones, alcohols, and esters, while brown cheese brought typical Maillard reaction compounds. Overall, addition of cheese powders to sausages enhanced the intensity of flavour traits. A mixture of hard and blue cheese powder showed the highest effect on boosting saltiness, while brown cheese powder showed the strongest umami and meat flavour boosting effect, and sausages with added blue cheese powder showed a more intense aftertaste. Hardness significantly increased due to the addition of blue cheese powder. Addition of cheese powder to emulsion sausages might be an interesting tool to boost flavour and reduce salt content in cooked sausages with no negative effect on saltiness or overall flavour

AB - Different types of cheese powder were added to meat emulsion sausages in order to address its influence on chemical composition, volatile compounds profile and sensory properties, and its potential to reduce salt content through boosting saltiness. Addition of cheese powder to emulsion sausages modified their profile of volatile compounds. Blue cheese increased some ketones, alcohols, and esters, while brown cheese brought typical Maillard reaction compounds. Overall, addition of cheese powders to sausages enhanced the intensity of flavour traits. A mixture of hard and blue cheese powder showed the highest effect on boosting saltiness, while brown cheese powder showed the strongest umami and meat flavour boosting effect, and sausages with added blue cheese powder showed a more intense aftertaste. Hardness significantly increased due to the addition of blue cheese powder. Addition of cheese powder to emulsion sausages might be an interesting tool to boost flavour and reduce salt content in cooked sausages with no negative effect on saltiness or overall flavour

U2 - 10.1016/j.meatsci.2017.03.009

DO - 10.1016/j.meatsci.2017.03.009

M3 - Journal article

C2 - 28342329

VL - 130

SP - 1

EP - 6

JO - Meat Science

JF - Meat Science

SN - 0309-1740

ER -

ID: 176562152