Design of a new cooked meat sausage enriched with calcium
Design of a new cooked meat sausage enriched with calcium
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DOI：
10.1016/j.meatsci.2005.12.016
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发表时间：
2006-06-01
期刊：
影响因子：
7.1
通讯作者：
Selgas, MD
中科院分区：
文献类型：
--
作者：
Cáceres, E;García, ML;Selgas, MD
研究了添加乳酸钙、葡萄糖酸钙和柠檬酸钙对熟肉香肠感官品质的影响。常规和减脂产品(约40%)已生产。所研究的钙盐以足够的量添加到100g最终产品中，以获得20%和25%的RDA钙(1200 Mg)。最终产品的能值降幅接近30%。进行了颜色和质地的仪器测量。钙盐的存在仅略微降低了香肠的亮度，并且与香肠的质构关系不大。这些主要与硬度增加有关，观察到的钙水平为25%RDA。感官特性通过享乐测试进行评估。总体而言，它们是非常可以接受的，这表明有可能生产出常规的、低脂肪的富钙熟肉制品，作为一种新的更健康的肉制品。(C)2006爱思唯尔有限公司。保留所有权利。
The effect of calcium lactate, calcium gluconate and calcium citrate addition on the sensory properties of cooked meat sausages has been studied. Conventional and reduced-fat products (approx. 40%) were manufactured. The calcium salts studied were added in sufficient amounts to 100 g of final product to give 20% and 25% of calcium RDA (1200 mg). The energy value reduction in the final products was close to 30%. The instrumental measurement of colour and texture was performed. The presence of calcium salts only slightly decrease the lightness of the sausage and few changes were observed in relation to the texture. These were mainly related to increased hardness, observed at levels of calcium at 25% RDA. Sensory properties were estimated by a hedonic test. In general terms, they were very acceptable, which indicated that it is possible to manufacture conventional and reduced-fat cooked meat products enriched with calcium as a new healthier meat product. (c) 2006 Elsevier Ltd. All rights reserved.