Textural, microstructural and sensory properties of reduced sodium frankfurter sausages containing mechanically deboned poultry meat and blends of chloride salts
Textural, microstructural and sensory properties of reduced sodium frankfurter sausages containing mechanically deboned poultry meat and blends of chloride salts
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DOI：
10.1016/j.foodres.2014.09.002
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发表时间：
2014-12-01
影响因子：
8.1
通讯作者：
Pollonio, M. A. R.
中科院分区：
文献类型：
--
作者：
Horita, C. N.;Messias, V. C.;Pollonio, M. A. R.
本研究的目的是调查盐的替代品的质构，显微结构和感官特性的影响，在低成本的法兰克福香肠生产使用机械去骨禽肉（MDPM）作为一个潜在的战略，以减少钠在这种肉制品。在9个处理中，使用钙、钠和氯化钾的混合物来替代香肠中25%或50%的NaCl（在相同的离子强度和摩尔基础上，相当于2%NaCl）。当NaCl被50%CaCl2（F6）部分替代时，面糊呈现出最高的总液体释放，并且当与对照制剂（100%NaCl，Cl）相比时，相应的最终产品显示出增加的硬度。其各自的微观结构分析显示，许多孔排列在一个非压实的矩阵，这可以解释为最低的乳液稳定性报告的样品与50%CaCl2和50%NaCl。使用含有25%CaCl2（F2、F4）以及25和50%KCI（F4、F5）的混合物生产的法兰克福香肠在法兰克福香肠的pH值、aw和客观颜色方面没有表现出差异（p
The purpose of this study was to investigate the effect of salt substitutes on the textural, microstructural and sensory properties in low-cost frankfurter sausages produced using mechanically deboned poultry meat (MDPM) as a potential strategy to reduce sodium in this meat product. In nine treatments, blends of calcium, sodium and potassium chloride were used to substitute 25% or 50% of the NaCI in sausages (at the same ionic strength and molar basis equivalent to 2% NaCl). When NaCl was partially replaced by 50% CaCl2 (F6), the batter presented the highest total liquid released, and the corresponding final product showed increased hardness when compared to the control formulation (100% NaCl, Cl). Its respective microstructural analysis revealed numerous pores arranged in a noncompacted matrix, which could be explained by the lowest emulsion stability reported for samples with 50% CaCl2 and 50% NaCI. Frankfurter sausages produced using blends containing 25% CaCl2 (F2, F4) and 25 and 50% KCI (F4, F5) did not exhibit differences in the pH, aw and objective color in the frankfurters (p