Optimizing Quality of Frankfurters Containing Oat Bran and Added Water

Chang, Hung‐Chia; Carpenter, J. A.

doi:10.1111/j.1365-2621.1997.tb04398.x

Cited by 95 publications

(71 citation statements)

References 13 publications

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“…The reduction in the hardness value could be attributed to the softening in the connective tissue caused by the conversion of collagen to gelatin which improved meat tenderness [Dhanapal et increased due to starch gelatinization during the cooking process. As well, chicken sausage with a high water content (>50%) had lower shear stress and hardness, this result was also confi rmed by Chang & Carpenter [1997].…”

Section: Kinetic Data For Texture During Cooking Conditionssupporting

confidence: 69%

Kinetic of Texture and Colour Changes in Chicken Sausage During Superheated Steam Cooking

Abdulhameed¹,

Yang²,

Abdulkarim³

2016

Pol. J. Food Nutr. Sci.

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Section: Kinetic Data For Texture During Cooking Conditionssupporting

confidence: 69%

Kinetic of Texture and Colour Changes in Chicken Sausage During Superheated Steam Cooking

Abdulhameed¹,

Yang²,

Abdulkarim³

2016

Pol. J. Food Nutr. Sci.

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“…Incorporation of wheat and oat bran increased the shear press values. Higher shear press value of oat bran added frankfurters and wheat bran added burgers has been report- ed by Chang and Carpenter (1997) and Mansour and Khalil (1999), respectively. Sensory scores of bran added patties: Incorporation of wheat and oat bran decreased scores of all sensory attributes progressively as the level increased both in steamed and baked patties (Table 5).…”

Section: Resultsmentioning

confidence: 94%

Development of dietary fiber rich chicken meat patties using wheat and oat bran

Talukder

Sharma

2010

J Food Sci Technol

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Dietary fi ber rich chicken meat patties were developed by incorporating wheat and oat bran to chicken meat at 5, 10 and 15% levels. Oat bran contained higher amount of soluble dietary fi ber (SDF) and unsaturated fatty acids (USFA) than wheat bran, whereas total dietary fi ber (TDF), insoluble dietary fi ber (IDF) and saturated fatty acids (SFA) were higher in wheat bran. Incorporation of bran signifi cantly increased the water holding capacity (WHC) and emulsion stability (ES). Oat bran showed better effect on WHC and ES than wheat bran. Addition of bran resulted in signifi cant increase in cooking yield, fi rmness, TDF, USFA and reduction in sensory attributes, moisture, protein, fat and cholesterol content. IDF was higher in wheat bran added patties and SDF and SFA/USFA ratio in oat bran added patties. It is concluded that oat and wheat bran can be incorporated up to 10 and 15% level, respectively for preparation of baked and steamed chicken patties.

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“…whey powder affect the color of low fat products (Chang and Carpenter, 1997;Hughes et al, 1996;Serdaroðlu, 2006). The latter study reported that whey power can produce a lighter colored low-fat meatball.…”

mentioning

confidence: 86%

Physical and Sensory Properties of Low Fat Sausage Amended with Hydrated Oatmeal and Various Meats

Yang¹,

Kim²,

Choi³

et al. 2010

Korean Journal for Food Science of Animal Resources

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Low-fat sausages were prepared with various meats to investigate the effect of the addition of oatmeal at 10% as a fat substitute. The sausages were made with beef, pork and chicken after trimming the visible fat, and the physical and sensory properties of the sausages were evaluated. Beef sausage had the lowest cooking yield and the highest hardness, while chicken sausage showed the opposite properties. The addition of oatmeal resulted in sausage products with less cooking loss and softer texture for all types of meat sausages. Such changes were more pronounced for beef low-fat sausage than for the other types of sausages. The results of moisture absorption suggested that the difference in cooking yield and hardness among sausage products was due to the water-retention properties of different meats and the substitute in response to heat treatment. Sensory evaluation indicated that the greatest overall acceptability of the sausage products were obtained from 10% oatmeal-added pork sausage and that the addition of oatmeal led to better acceptability for all types meat sausages.

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Optimizing Quality of Frankfurters Containing Oat Bran and Added Water

Cited by 95 publications

References 13 publications

Kinetic of Texture and Colour Changes in Chicken Sausage During Superheated Steam Cooking

Kinetic of Texture and Colour Changes in Chicken Sausage During Superheated Steam Cooking

Development of dietary fiber rich chicken meat patties using wheat and oat bran

Physical and Sensory Properties of Low Fat Sausage Amended with Hydrated Oatmeal and Various Meats

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