Technological and sensory characteristics of reduced/low-fat, low-salt frankfurters as affected by the addition of konjac and seaweed
Technological and sensory characteristics of reduced/low-fat, low-salt frankfurters as affected by the addition of konjac and seaweed
复制标题
DOI：
10.1016/j.meatsci.2009.09.002
复制
发表时间：
2010-03-01
期刊：
影响因子：
7.1
通讯作者：
Solas, M. T.
中科院分区：
文献类型：
--
作者：
Jimenez-Colmenero, F.;Cofrades, S.;Solas, M. T.
本文报道了一种食用海藻，海面条（Himanthalia elongata），物理化学（乳化稳定性，蒸煮损失，颜色，质地，残留的亚硝酸盐和微观结构）和感官特性的减少和低脂，低盐（NaCl）法兰克福香肠制备的脂肪替代品，凝胶的影响。用明胶替代猪背膘对乳化稳定性的影响受替代比例的影响。在凝胶/乳液体系中，加入海意大利面/海可可凝胶的组合（伴随盐的减少）增加了（P < 0.05）烹饪损失并降低了（P < 0.05）乳液稳定性。与其他样品相比，加入海意大利面/海藻酸凝胶导致亮度（L*）和红度（a*）值降低（P < 0.05），黄度（B*）增加（P < 0.05）。添加海藻对低盐法兰克福香肠的质构参数的影响取决于配方中使用的海藻凝胶的比例。观察到法兰克福香肠微观结构的形态差异，因为脂肪含量减少，凝胶增加。海意大利面/海藻凝胶的组合的掺入引起了更异质结构的形成，其中海藻被整合在肉蛋白基质中。(C)2009爱思唯尔有限公司保留所有权利。
This paper reports the effect of an edible seaweed, Sea Spaghetti (Himanthalia elongata), on the physicochemical (emulsion stability, cooking loss, colour, texture, residual nitrite and microstructure) and sensory characteristics of reduced- and low-fat, low-salt (NaCI) frankfurters prepared with konjac gel as a fat substitute. The effects on emulsion stability of substituting konjac gel for pork backfat were conditioned by the proportion of the substitution. Incorporation of a combination of Sea Spaghetti/konjac gel (accompanied by reduction in salt) increased (P < 0.05) cooking loss and reduced (P < 0.05) emulsion stability in the gel/emulsion systems. Incorporation of Sea Spaghetti/konjac gel produced a decrease (P < 0.05) of lightness (L*) and redness (a*) Values and an increase (P < 0.05) of yellowness (b*) as compared to the other samples. The effect of adding seaweed on the texture parameters of low-salt frankfurters varied depending on the proportion of konjac gel used in the formulation. Morphological differences in frankfurter microstructure were observed as fat content was reduced and konjac gel increased. Incorporation of a combination of Sea Spaghetti/konjac gel caused the formation of a more heterogeneous structure, in which the seaweed was integrated in the meat protein matrix. (C) 2009 Elsevier Ltd. All rights reserved.