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Effects of heating bacon and sausage in nonwoven, melt-blown material

Author:
Costello, C.A., Morris, W.C., Barwick, J.R.
Source:
Journal of food science 1990 v.55 no.2 pp. 298-300
ISSN:
0022-1147
Subject:
bacon, sausages, paper, polypropylenes, microwave cooking, food composition, sensory evaluation, lipid content
Abstract:
Bacon and precooked sausage patties were heated in a microwave oven using a melt-blown polypropylene pad or on paper towels. Cooking losses, percentage fat and moisture, and fatty acid profiles were determined. Sensory panelists evaluated appearance, greasiness, moistness, and chewiness. Less fat and more moisture were present in the high-fat meats cooked in the melt-blown pad. Higher percentages of myristic and stearic acid were found in bacon heated in paper towels. Panelists scored bacon heated in the pad as less greasy and chewy. Sausage patties heated in the pad also were scored less greasy. The use of melt-blown material to reduce dietary fat should be explored further.
Agid:
1386107