Plasma protein and soy fiber content effect on bologna sausage properties as influenced by fat level
Plasma protein and soy fiber content effect on bologna sausage properties as influenced by fat level
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DOI：
10.1111/j.1365-2621.2000.tb15994.x
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发表时间：
2000-03-01
影响因子：
3.9
通讯作者：
Colmenero, FJ
中科院分区：
文献类型：
--
作者：
Cofrades, S;Guerra, MA;Colmenero, FJ
采用响应曲面法（RSM）研究了血浆蛋白（PP）和大豆纤维（SF）含量对脂肪水平（F）影响下的腊肠特性（粘合特性、颜色和质构）的影响。较高的大豆纤维和血浆蛋白含量有利于形成更硬，更有咀嚼力的结构，具有改善的脂肪和水结合性能。脂肪减少降低了质地特性，增加了体重减轻。PP和F的交互作用对蒸煮损失有显著影响（P < 0.05），SF和F的交互作用对咀嚼性有显著影响（P < 0.05）。血浆蛋白质对粘合和质地特性的影响大于大豆纤维，因此被认为是限制减脂效果的最佳选择。
The effects of plasma protein (PP) and soy fiber (SF) content on the properties (binding properties, color, and texture) of bologna sausages as influenced by fat level (F) were assessed by response surface methodology (RSM). Higher soy fiber and plasma protein contents favored the formation of harder, chewier structures with improved fat and water binding properties. Fat reduction decreased textural properties and increased weight loss. Cooking loss was affected (P < 0.05) by interactions between PP and F and chewiness was affected (P < 0.05) by interactions between SF and F. Plasma protein influenced binding and textural properties more than soy fiber and was, therefore, thought best to limit the effect of fat reduction.