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KOIVURINTA, JUHA; KURKELA, RAKEL; KOIVISTOINEN, PEKKA

Uses of Pekilo, a microfungus biomass from Paecilomyces varioti in sausage and meat balls

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  • Medientyp: E-Artikel
  • Titel: Uses of Pekilo, a microfungus biomass from Paecilomyces varioti in sausage and meat balls
  • Beteiligte: KOIVURINTA, JUHA; KURKELA, RAKEL; KOIVISTOINEN, PEKKA
  • Erschienen: Wiley, 1979
  • Erschienen in: International Journal of Food Science & Technology
  • Sprache: Englisch
  • DOI: 10.1111/j.1365-2621.1979.tb00902.x
  • ISSN: 0950-5423; 1365-2621
  • Entstehung:
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  • Beschreibung: <jats:title>Summary</jats:title><jats:p>The possible inclusion of Pekilo biomass, which is a dried powder produced from the filamentous microfungus <jats:italic>Paecilomyces varioti</jats:italic> and containing about 50% protein, in meat based food systems was evaluated using two types of sausage and meat balls as test products. The textural parameters evaluated indicated that Pekilo can form, in combination with meat, structures which are needed in these type of food systems provided that the water and fat content of the system is optimized. A comparatively strong taste owing to Pekilo was detected in these products, but it was not unanimously considered a negative factor in organoleptic analysis. Torutein and Promine D were used as reference materials in part of the sausage tests.</jats:p>