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
收藏
页码：205 / 214
页数：10
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