The effect of whey protein concentrates and hydrocolloids on the texture and colour characteristics of chicken sausages
The effect of whey protein concentrates and hydrocolloids on the texture and colour characteristics of chicken sausages
复制标题
DOI：
10.1111/j.1365-2621.2005.01152.x
复制
发表时间：
2006-10-01
影响因子：
3.3
通讯作者：
Califano, Alicia
中科院分区：
文献类型：
--
作者：
Andres, Silvina;Zaritzky, Noemi;Califano, Alicia
分析了通过增加水分来降低脂肪含量以及添加乳清蛋白和亲水胶体对低脂鸡肉香肠的仪器质构、微观结构和持水性的影响。用新鲜鸡胸肉制备低脂香肠;在所有配方中，使用3：7比例的瓜尔胶/黄原胶。采用三个添加脂肪水平（0%、1.98%和4.96%）、两个乳清蛋白浓缩物水平（0.64%和1.94%）和两个水胶体水平（0.13%和0.32%）的析因设计。对样品进行热处理（最终内部温度为73摄氏度），冷却后，测定香肠的化学成分，并获得扫描电子显微镜图像。用三色刺激反射色度计测量颜色。对香肠进行了质构分析，结果与样品配方有关。脂肪含量低于0.5 g/100 g产品的特瘦产品显示出由感官小组确定的非常好的质量属性。
The effects of fat reduction by increasing water content and the addition of whey protein and hydrocolloids on the instrumental texture profile, microstructure and water holding capacity of low-fat chicken sausages were analysed. Low-fat sausages were prepared with fresh breast chicken meat; in all formulations, a 3:7 ratio guar/xanthan gum was used. A factorial design with three levels of added fat (0%, 1.98% and 4.96%), two levels of whey protein concentrate (0.64% and 1.94%), and two levels of the hydrocolloids (0.13% and 0.32%) was applied. Samples were heat-processed (73 degrees C final internal temperature) and, after cooling, chemical composition of the sausages was determined and scanning electron microscopic images were obtained. Colour was measured with a tristimulus reflectance colorimeter. Texture profile analysis of sausages was performed and the results were related to sample formulations. Extra-lean products with a fat content lower than 0.5 g/100 g product showed very good quality attributes determined by a sensory panel.