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
收藏
页码：1547 / 1552
页数：6
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