Physicochemical and sensory properties of healthier frankfurters as affected by walnut and fat content

被引：46

作者：

Ayo, J. ^{[1
]}

Carballo, J. ^{[1
]}

Solas, M. T. ^{[2
]}

Jimenez-Colmenero, F. ^{[1
]}

机构：

[1] CSIC, Inst Frio, E-28040 Madrid, Spain

[2] Univ Complutense, Dept Biol Celular, Fac Ciencias Biol, E-28040 Madrid, Spain

来源：

FOOD CHEMISTRY | 2008年 / 107卷 / 04期

关键词：

frankfurters; functional meat products; low-fat; walnut; physicochemical characteristics; sensory properties;

D O I：

10.1016/j.foodchem.2007.09.019

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

This study evaluates the physicochemical and sensory properties of healthier frankfurters with 25% added walnut (WF) versus low-fat frankfurters (6% pork fat) (LF) and traditional frankfurters (18% pork fat) (NF). Results reveal that cooking losses were unaffected (p >= 0.05) by the formulation of frankfurters. The addition of walnut led to higher (p < 0.05) redness and yellowness values, while colour parameters did not differ significantly between LF and NF sausages. Frankfurters with added walnut (WF) presented higher (p < 0.05) hardness and chewiness values than LF and NF frankfurters. Differences in composition were also accompanied by changes in the microstructure of the gel/emulsions. Frankfurters with added walnut presented a flavour significantly different from meat and scored lower (p < 0.05) on texture preferences. However, all frankfurters scored the same for overall acceptability. (C) 2007 Elsevier Ltd. All rights reserved.

引用

页码：1547 / 1552

页数：6

共 30 条

[1]

[Anonymous], 1996, AOAC Official Methods of Analysis

[2] Effect of total replacement of pork backfat with walnut on the nutritional profile of frankfurters [J].