Effects of fat level, oat fibre and carrageenan on frankfurters formulated with 5, 12 and 30% fat
作者： E. Hughes , S. Cofrades , D.J. Troy
DOI: 10.1016/S0309-1740(96)00109-X
关键词:
摘要: The effects of fat level (5, 12 and 30%), carrageenan oat fibre on the hydration/binding properties, colour flavour characteristics frankfurters were investigated. Decreasing content from 30% to 5% significantly increased cook loss decreased water holding capacity emulsion stability. Reduced-fat products also darker redder compared with controls. Addition or reduced both Sensory evaluation indicated that decreasing intensity smokiness, spiciness saltiness overall acceptability flavour. Carrageenan did not alter neither ingredient had a significant effect assessed. results demonstrate can partially offset some changes which occur in low-fat when added replaces protein is constant.
elsevier.com
sci-hub.se 参考文章(23)
J. D. Wood, A. V. Fisher, Reducing fat in meat animals Elsevier Applied Science Publishers Ltd. ,(1990)
J.G. BLOUKAS, E.D. PANERAS, Substituting olive oil for pork backfat affects quality of low-fat frankfurters Journal of Food Science. ,vol. 58, pp. 705- 709 ,(1993) , 10.1111/J.1365-2621.1993.TB09339.X
J. R. CLAUS, M. C. HUNT, C. L. KASTNER, EFFECTS OF SUBSTITUTING ADDED WATER FOR FAT ON THE TEXTURAL, SENSORY, AND PROCESSING CHARACTERISTICS OF BOLOGNA Journal of Muscle Foods. ,vol. 1, pp. 1- 21 ,(1990) , 10.1111/J.1745-4573.1990.TB00349.X
Ragnhild Solheim, Consumer liking for sausages affected by sensory quality and information on fat content. Appetite. ,vol. 19, pp. 285- 292 ,(1992) , 10.1016/0195-6663(92)90168-6
E. A. FOEGEDING, S. R. RAMSEY, Rheological and Water‐Holding Properties of Gelled Meat Batters Containing Iota Carrageenan, Kappa Carrageenan or Xanthan gum Journal of Food Science. ,vol. 52, pp. 549- 553 ,(1987) , 10.1111/J.1365-2621.1987.TB06672.X
SCOTT J. EILERT, DOREEN S. BLACKMER, ROGER W. MANDIGO, CHRIS R. CALKINS, CHARACTERISTICS OF LOW‐FAT FRANKFURTERS MANUFACTURED WITH MODIFIED BEEF CONNECTIVE TISSUE Journal of Muscle Foods. ,vol. 4, pp. 269- 289 ,(1993) , 10.1111/J.1745-4573.1993.TB00509.X
Paula A. Lucca, Beverly J. Tepper, Fat replacers and the functionality of fat in foods Trends in Food Science and Technology. ,vol. 5, pp. 12- 19 ,(1994) , 10.1016/0924-2244(94)90043-4
RICHARD J. MATULIS, FLOYD K. McKEITH, JOHN W. SUTHERLAND, M. SUSAN BREWER, Sensory Characteristics of Frankfurters as Affected by Fat, Salt, and pH Journal of Food Science. ,vol. 60, pp. 42- 47 ,(1995) , 10.1111/J.1365-2621.1995.TB05603.X
L. W. HAND, C. A. HOLLINGSWORTH, C. R. CALKINS, R. W. MANDIGO, Effects of Preblending, Reduced Fat and Salt Levels on Frankfurter Characteristics Journal of Food Science. ,vol. 52, pp. 1149- 1151 ,(1987) , 10.1111/J.1365-2621.1987.TB14030.X
E.J. MARQUEZ, E.M. AHMED, R.L. WEST, D.D. JOHNSON, Emulsion Stability and Sensory Quality of Beef Frankfurters Produced at Different Fat or Peanut Oil Levels Journal of Food Science. ,vol. 54, pp. 867- 870 ,(1989) , 10.1111/J.1365-2621.1989.TB07901.X