2006•Food and MachineryRequires access
Experiment on improved stability of mashed meat employing sodium caseinate
Zhao Quan
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Abstract
In this paper, an analysis was conducted concerning scanning electron photomicrograph of the sausage sample of sodium casein-ate added,sausage sample of sodium casein-ate was investigatal intended to solve the proplem of unstable of the sausage sample with the latter being formed about 1μm indomitable hydrophanous protein film on the surface of the fat globule in increasing stability of fat, protein and water system.At the same time sodium is proved to be useful.