Textural and sensory properties of reduced-fat frankfurters containing antioxidant-washed beef heart surimi

被引：8

作者：

Wang, B ^{[1
]}

Xiong, YL ^{[1
]}

机构：

[1] Univ Kentucky, Dept Anim Sci, Lexington, KY 40546 USA

来源：

JOURNAL OF MUSCLE FOODS | 1999年 / 10卷 / 03期

关键词：

D O I：

10.1111/j.1745-4573.1999.tb00397.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Textural and sensory properties of frankfurters prepared with or without beef heart surimi were evaluated. Addition of 15% beef heart surimi increased the rupture force and cooking-yield of frankfurters by 80% and 3%, respectively (P<0.05). Frankfurters treated with beef heart surimi received higher juiciness and binding scores than the control (P<0.05). Beef heart surimi with or without an antioxidant did not cause any detectable off-flavor of the frankfurters. These results indicated that beef heart surimi can be used as an effective binding agent for cured comminuted meat products.

引用

页码：205 / 214

页数：10

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