The influence of carrageenan on the properties of low-fat frankfurters

被引：66

作者：

Cierach, Marek ^{[1
]}

Modzelewska-Kapitula, Monika ^{[1
]}

Szacilo, Kamil ^{[1
]}

机构：

[1] Univ Warmia & Mazury, Fac Food Sci, Chair Meat Technol & Chem, PL-10718 Olsztyn, Poland

来源：

MEAT SCIENCE | 2009年 / 82卷 / 03期

关键词：

Carrageenan; Low-fat sausages; Texture; SENSORY CHARACTERISTICS; OAT FIBER; TEXTURE; LEVEL; MEAT;

D O I：

10.1016/j.meatsci.2009.01.025

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Research was undertaken to study the technological properties of six carrageenan fractions and their usefulness as fat Substitutes in frankfurter type Sausages. In the first stage of the experiment hardness of gels made of 3% solutions of carrageenan preparations with different pH (5.5, 6.0 and 6.5) was evaluated. The highest F-max Values were noted in gels obtained from G-WG carrageenan (kappa I fraction). In the second stage of the study frankfurter type Sausages were produced, containing 20% arid 10% of fat in meat batter with or without (control) kappa I carrageenan (G-WG). Carrageenan as a fat Substitute caused a reduction in cooking arid storage weight losses, increased hardness, gumminess arid chewiness. All frankfurters produced with carrageenan, irrespective of fat content, were characterized by significantly higher sensory evaluation scores for texture, color and taste in comparison to control sausages. (C) 2009 Elsevier Ltd. All rights reserved.

引用

页码：295 / 299

页数：5

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