Artificial sausage - of low fat content contg hydrolysed collagen

摘要

The sausage contains 14-30% proteins with a water soluble hydrolysed collagen (I) low in free amino acids and non-gelling. (I) contains 40-95% proteins with 4-8% of amine nitrogen. The collagen is hydrolysed in non-acid medium with water vapour. The sausage contains 0.1-3% of (I). The addition of (I) gives no after taste and does not produce pockets of gel.