Relationship of Water Content to Textural Characteristics, Water Activity, and Thermal Conductivity of Some Commercial Sausages

G. R. ZIEGLER, S. S.H. RIZVI, J. C. ACTON

Research output: Contribution to journalArticle

28 Scopus citations

Abstract

Mechanical properties from cyclic low strain testing, texture profile parameters and thermal conductivity were evaluated for 7 types of commercial sausage products ranging in moisture content from 27.7% to 62.4% and aw from 0.857 to 0.993. Hardness, fracturability, the apparent moduli, stress al 20% compression, mechanical hysteresis loss, and strain energy all increased with decreasing moisture level, while springiness and the degree of elasticity decreased. Moisture had no significant effect on cohesiveness. A linear relationship was observed between the aw and the effective mole fraction of water in the brine, the exact nature of which depended on the thermal process which the product had received. Thermal conductivity decreased with decreasing moisture in a linear manner.

Original languageEnglish (US)
Pages (from-to)901-905
Number of pages5
JournalJournal of Food Science
Volume52
Issue number4
DOIs
StatePublished - Jul 1987

All Science Journal Classification (ASJC) codes

  • Food Science

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