Influence of chicken protein isolate and heating temperature on textural properties of low-fat frankfurters

被引：3

作者：

Silva Moraes, K. ^{[1
]}

Rafael, R. ^{[1
]}

Salas-Mellado, M. ^{[1
]}

Prentice, C. ^{[1
]}

机构：

[1] Fundacao Univ Fed Rio Grande, BR-96201900 Rio Grande, RS, Brazil

来源：

JOURNAL OF APPLIED POULTRY RESEARCH | 2011年 / 20卷 / 03期

关键词：

chicken; frankfurter; low-fat; protein isolate; texture; QUALITY CHARACTERISTICS; FUNCTIONAL-PROPERTIES; SENSORY PROPERTIES; TAPIOCA STARCH; WHEY-PROTEIN; SAUSAGES; LEVEL; PRODUCTS; COLOR; WATER;

D O I：

10.3382/japr.2010-00182

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

The effects of chicken protein isolate (CPI) addition and heating temperature on the textural properties of low-fat frankfurters were investigated. Frankfurter quality was determined by measuring textural, color, and sensory characteristics. A high temperature caused an increased firmness, breaking force, and gel strength of the frankfurters, and CPI concentration intensified the gel strength. The commercial chicken frankfurters had a greater acceptability and purchase intention than the experimental frankfurters with CPI when evaluated by panelists. The frankfurters with CPI addition (without pork lard) had a lower fat content than the commercial chicken frankfurters. The total replacement of fat by CPI in the experimental frankfurters contributed to the production of a low-fat product because it had a 60% lower lipid content than the commercial chicken frankfurters while maintaining good textural characteristics.

引用

页码：253 / 262

页数：10

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