Título:
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Effects of fat level, tapioca starch and whey protein on frankfurters formulated with 5% and 12% fat
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Autores:
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HUGHES, E. ;
MULLEN, A. M. ;
TROY, D. J.
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Tipo de documento:
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texto impreso
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ISBN/ISSN/DL:
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32213
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Nota general:
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ISBN:
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Langues:
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Inglés
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Clasificación:
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ALIMENTOS
GRASAS
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Resumen:
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The effects offat level (5% and 12%), tapioca starch and whey protein on the hydration/binding properties, colour, textural and sensory characteristics of frankfurters were investigated. Decreasing the fat content increased cook loss and decreased emulsion stability and product lightness. Fat reduction increased smoke, spice and salt intensities and increased overall Javour intensity and juiciness. Texture profile analysis (TPA) indicated that fat reduction decreased gumminess and cohesiveness but the other parameters measured were unaffected. Addition of tapioca starch or whey protein reduced cook loss and increased emulsion stability. Whey protein did not effect the sensory characteristics but tapioca starch increased overall jlavour intensity. Both ingredients increased hardness, adhesiveness, gumminess and chewiness as measured by TPA. Two-factor interactions between fat level and ingredient were observed for several parameters. The results indicate that both ingredients can partially offset some of the changes which occur in low-fat frankfurters when fat is replaced with added water and protein level is constant.
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Nota de contenido:
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En: Meat Science . -- 48 (l-2) : 169-180 (1998)
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