Effects of fat level and maltodextrin on the functional properties of frankfurters formulated with 5, 12 and 30% fat

Crehan, Clodagh; Hughes, E. B.; Troy, Declan J.; Buckley, D.J.

doi:10.1016/s0309-1740(00)00006-1

Cited by 162 publications

(120 citation statements)

References 18 publications

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“…[12]found that the lowest moisture content were determined for control beef burger as 59.43%, the lo west moisture content of control beef burgers were due to the adjustment of fat to 20%. Similar results were obtained by [22]; [23] and [24].…”

Section: Moisturesupporting

confidence: 89%

Assessment of the Nutritional Status of Beef and Low-Fat Beef Burger

Youssef¹,

Mostafa²,

Seliem³

et al. 2012

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Four fat replacers (carrageenan, carboxy methyl cellulose, soy flour and goat (Chevon) meat were added at three levels (0.3, 0.5 and 1%), (1.5, 3 and 4.5%), (5, 10 and 15%) and (25, 50 and 100%) to prepared low-fat beef burger. Chemical, caloric values, thiobarbutric acid, total volat ile basic nitrogen, and nitrogen compounds (total soluble nitrogen, soluble protein nitrogen and non protein nitrogen were evaluated. The data revealed that raw and grilled beef burger formu lated with fat replacers were h igher in moisture, protein, ash and carbohydrate and lower in fat than control. Protein was decreased but ash and carbohydrate were increased as fat replacers increased. After grilling mo isture, protein and fat were decreased but ash and carbohydrate were increased. Caloric values were decreased by grilling than ungrilled beef burger. Samp les containing soy flour at different ratios in raw or grilled state had the lower thiobarbituric acid values. Carrageenan, carboxy methyl cellu lose and soy flour reduced the level o f total volat ile basic nitrogen. Furthermore, the highest total soluble nitrogen was found beef burger containing different soy flour ratios. Extending storage time of h igh and low-fat beef burgers as influenced by different fat rep lacers to 3 months at -20℃ reduced moisture, protein and nit rogen compounds but increased ash, fat, carbohydrate, thiobarbituric acid values and total volatile basic nitrogen. The aim of this study was carried out in an attempt to clarify the effect of adding fat rep lacers on the nutrition status of low-fat beef burger.

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Section: Moisturesupporting

confidence: 89%

Assessment of the Nutritional Status of Beef and Low-Fat Beef Burger

Youssef¹,

Mostafa²,

Seliem³

et al. 2012

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“…In this study, the results of the basic chemical composition of sausages subjected to evaluation were similar to the results cited by other authors for scalded sausages of comparable fat content (Cierach et al, 2009;Crehan et al, 2000).…”

Section: Cooking Loss and Analysis Of Chemical Compositionsupporting

confidence: 90%

“…Cooking loss in sausages was determined for each sausage formula according to Crehan et al (2000). The weights of uncooked and cooked sausages were recorded.…”

Section: Cooking Loss and Chemical Composition Analysismentioning

confidence: 99%

“…Due to their water-binding capacity, thickening and gelling properties, polysaccharides have a positive effect on the texture and sensory characteristics of scalded sausages with reduced fat content. Literature data indicate that starch, maltodextrin, carrageenan, locust bean gum, xanthan and fiber preparations may be used in the preparation of low-fat scalded sausages (Cierach, Modzelewska-Kapituła, & Szaciło, 2009;Crehan, Hughes, Troy, & Buckley, 2000;García-García & Totosaus, 2008;Hughes, Cofrades, & Troy, 1997;Lurueña-Martínez, VivarQuintana, & Revilla, 2004).…”

Section: Introductionmentioning

confidence: 99%

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Effect of the addition of pullulan on the quality of low-fat homogenized scalded sausages

Cegiełka

Gniewosz

Hać‐Szymańczuk

et al. 2016

CyTA - Journal of Food

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This paper presents the study on determination of the effect of pullulan on the quality of low-fat homogenized scalded sausages stored in vacuum packages at 4 ± 1°C for 21 days. Control sausage (PC) contained 20% of pork jowl in recipe composition. In sausages P1, P2 and P3, respectively, 1/4, 1/2 and 3/4 of jowl content was substituted with pullulan. The chemical composition was determined, the color and texture were measured and sensory evaluation was performed in sausages. Microbiological analyses were performed in sausages after 0, 3, 7, 10, 14 and 21 days of storage. It was found that the use of pullulan did not lead to a deterioration in the microbiological quality of sausages during storage. However, no more than 1/4 of the jowl content should be substituted with pullulan due to pullulan-negative effect on the general appearance, taste and texture of scalded sausages with assumed recipe composition.Efecto de la adición de pululano en la calidad de las salchichas escaldadas homogenizadas bajas en grasa RESUMEN Este trabajo presenta el estudio de la determinación del efecto del pululano en la calidad de las salchichas escaldadas bajas en grasa almacenadas en envases al vacío a 4 ± 1°C durante 21 días. La salchicha control (PC) contenía 20% de papada de cerdo en la composición de la fórmula. En las salchichas P1, P2 y P3, respectivamente 1/4, 1/2 y 3/4 del contenido de papada fue sustituido por pululano. Se determinó la composición química, se midieron el color y la textura, además se realizó una evaluación sensorial en las salchichas. Se realizaron análisis microbiológicos en las salchichas después de 0, 3, 7, 10, 14 y 21 días de almacenamiento. Se encontró que la utilización de pululano no conllevó al deterioro de la calidad microbiológica de las salchichas durante el almacenamiento. Sin embargo, no se debería sustituir más de 1/4 del contenido de papada por pululano debido al efecto negativo del pululano en la apariencia general, el sabor y la textura de las salchichas escaldadas con la supuesta composición de la fórmula. ARTICLE HISTORY

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“…It stabilises substantial amount of water in gel like matrix, resulting in lubricant and flow properties similar to that of fats (Inglett et al 1994;Shen et al 2011). Along with oat bran, these are also been reported to be used in food industry as fat substitutes such as in meat products (Crehan et al 2000), dairy products (Liu and Wang 2006) and bakery products such as cakes (Lee et al 2005).…”

Section: Value Added Oat Based Productsmentioning

confidence: 99%

Nutritional advantages of oats and opportunities for its processing as value added foods - a review

et al. 2013

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Oats (Avena sativa L.) have received considerable attention for their high content of dietary fibres, phytochemicals and nutritional value. It is believed that consumption of oats possesses various health benefits such as hypocholesterolaemic and anticancerous properties. Oats have also recently been considered suitable in the diet of celiac patients. Owing to their high nutritional value, oat-based food products like breads, biscuits, cookies, probiotic drinks, breakfast cereals, flakes and infant food are gaining increasing consideration. Research and development on oat and its products may be helpful in combating various diseases known to mankind. This paper provides an overview of the nutritional and health benefits provided by oats as whole grains and its value added products. It is designed to provide an insight on the processing of oats and its effect on their functional properties. The manuscript also reviews various uses of oats and its fractions for clinical and industrial purposes and in development of value added food products.

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Effects of fat level and maltodextrin on the functional properties of frankfurters formulated with 5, 12 and 30% fat

Cited by 162 publications

References 18 publications

Assessment of the Nutritional Status of Beef and Low-Fat Beef Burger

Assessment of the Nutritional Status of Beef and Low-Fat Beef Burger

Effect of the addition of pullulan on the quality of low-fat homogenized scalded sausages

Nutritional advantages of oats and opportunities for its processing as value added foods - a review

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