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Title of article :
Quality of frankfurter-type sausages with added pig skin and wheat fiber mixture as fat replacers
Author/Authors :
Choe، نويسنده , , Ju-Hui and Kim، نويسنده , , Hack-Youn and Lee، نويسنده , , Jong-Moon and Kim، نويسنده , , Yong-Jae and Kim، نويسنده , , Cheon-Jei and Kunz، نويسنده ,
Issue Information :
روزنامه با شماره پیاپی سال 2013
Pages :
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Abstract :
Pig skin and wheat fiber mixture (PSFM) were assessed as fat replacers in frankfurter-type sausages. The addition of PSFM increased the moisture and protein content in the sausage because of the water binding capacity in wheat fiber and protein content in pig skin. The sausage sample containing 20% PSFM had 50% less fat, 32% fewer calories, and showed 39.5% less cooking loss than those of the control (p < 0.05). High PSFM content resulted in more stable meat emulsions and increased hardness, cohesiveness, gumminess, and chewiness. No significant differences were observed in color, flavor, tenderness, juiciness, warm-off flavor, and overall acceptability between the control and sausage sample with PSFM by the sensory panel. Therefore, PSFM could be used as fat replacers to obtain lower calories, and higher moisture, protein contents, and emulsion stability than in low-fat frankfurter-type sausages without PSFM.
Keywords :
Pig skin , Wheat Fiber , Low-fat sausages , frankfurter , quality characteristics
Journal title :
Meat Science
Journal title :
Meat Science
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Link To Document :