| Título: | Physicochemical properties of low sodium frankfurter with added walnut : effect of transglutaminase combined with caseinate, KCl and dietary fibre as salt replacers |
| Autores: | JIMENEZ COLMENERO, F. ; AYO, M. J. ; CARBALLO, J. |
| Tipo de documento: | texto impreso |
| ISBN/ISSN/DL: | 32215 |
| Nota general: | ISBN: |
| Langues: | Inglés |
| Clasificación: | |
| Resumen: | This study compares the effects of combinations of microbial transglutaminase (TGase) and various non-meat ingredients (caseinate, KCl and wheat fibre) used as salt replacers, with the effects of NaCl on the physicochemical properties (cooking loss, emulsion stability, texture and colour) of frankfurters with added walnuts. The combination of TGase with caseinate, KCl or fibre led to harder, springier and chewier (P KCl > fibre. Frankfurters with caseinate presented the highest lightness and the lowest redness values. Frankfurter with NaCl had a harder, springier and chewier gel/emulsion network with lower cooking loss than those NaCl free. |
| Nota de contenido: | En: Meat Science . -- (69) : 781-788 (2005) |
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