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
收藏
页码：253 / 262
页数：10
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