G. Barreto
Spanish National Research Council
10 Papers
215 Citations
G. Barreto is an academic researcher from Spanish National Research Council. The author has contributed to research in topics: Egg white & Chewiness. The author has an hindex of 10, co-authored 10 publications.
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Papers
Morphology and texture of bologna sausage as related to content of fat, starch and egg white.
TL;DR: The effects of fat, starch, and egg white on the microstructure and texture of bologna sausages were examined in this article, showing that as levels of fat and starch increased, the micro-structure exhibited increasing numbers of holes (P 0.05) in shape.
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Binding properties and colour of Bologna sausage made with varying fat levels, protein levels and cooking temperatures.
TL;DR: Assessment of the effects of protein level, fat level and cooking temperature on the binding properties and colour of meat emulsions found protein content was the variable that most influenced total expressible fluid (TEF) and purge loss.
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Influence of Protein and Fat Content and Cooking Temperature on Texture and Sensory Evaluation of Bologna Sausage
TL;DR: In this article, the authors assess the effects of protein content (P, ranging from 100 to 160 g/kg), fat level and cooking temperature (CT) on the instrumental textures and sensory evaluation of Bologna sausages.
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Frozen storage of Bologna sausages as a function of fat content and of levels of added starch and egg white
TL;DR: In general, addition of starch caused an increase in penetration force and a decrease in elasticity of sausages, and also favoured freeze-thaw stability and addition of egg white had no influence on the WHC of Bologna sausage but did influence texture.
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Characteristics of high- and low-fat bologna sausages as affected by final internal cooking temperature and chilling storage.
TL;DR: In this paper, a study was made of the effect that final internal processing temperature (63, 70 and 78°C), and chilling storage (2°C) on the characteristics (cooking loss, purge loss, colour, Instron texture profile analysis) of high-fat and low-fat bologna sausage.
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