Physical Characteristics and Microstructure of Reduced‐fat Frankfurters as Affected by Salt and Emulsified Fats Stabilized with Nonmeat Proteins

Su, Yujie; Bowers, Jane A.; Zayas, J.F.

doi:10.1111/j.1365-2621.2000.tb15966.x

Cited by 58 publications

(55 citation statements)

References 20 publications

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“…Because of different processing and formulations, Su et al (2000) reported that used pre-emulsified fat as pork back-fat replacement in low-fat frankfurters could improve cooking yield.…”

Section: Cooking Yieldmentioning

confidence: 99%

Effect of pre-emulsified sesame oil on physical-chemical and rheological properties of pork batters

Kang

Zhu

et al. 2017

Food Sci. Technol

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Physical-chemical and rheological properties of pork batters as affected by replacing pork back-fat with pre-emulsified sesame oil were investigated. Replacement of pork back-fat with pre-emulsified sesame oil, improved L* value, moisture and protein content, hardness, cohesiveness, and chewiness, declined a* value, fat content and energy, but not affect cooking yield. When used pre-emulsified sesame oil to replace pork back-fat 50%, the sample had the highest L* value and texture. According to the results of dynamic rheological, replaced pork back-fat by pre-emulsified sesame oil increased the storage modulus (G') values at 80 °C, and formed firm gel. The result of Low-field nuclear magnetic resonance (LF-NMR) shown that the batters with pre-emulsified sesame oil had higher water holding capacity than the control. Overall, the batters with pre-emulsified sesame oil enabled lowering of fat and energy contents, making the pork batter had better texture.

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“…Because of different processing and formulations, Su et al (2000) reported that used pre-emulsified fat as pork back-fat replacement in low-fat frankfurters could improve cooking yield.…”

Section: Cooking Yieldmentioning

confidence: 99%

Effect of pre-emulsified sesame oil on physical-chemical and rheological properties of pork batters

Kang

Zhu

et al. 2017

Food Sci. Technol

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“…The amount of salt added is generally between 0.5 and 1.0% (Pearson & Gillett, 1996). Although some researchers indicated that generally when salt level decreases to below 2%, there is a negative effect on the functional and mechanical properties of meat products and 1.5% has been considered as the minimum salt level required for maintaining meat products without excessively decreasing functional and mechanical properties (Go´mez-Guille´n, Solas, & Montero 1997; Su, Bowers, & Zayas, 2000). In restructured steaks, the synergistic relationship between salt and phosphates has also been extensively studied (Mandigo, 1988).…”

Section: Role Of Non-meat Ingredients Saltmentioning

confidence: 99%

Utilization of restructuring technology in the production of meat products: a review

Sun

2009

CyTA - Journal of Food

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Meat restructuring technology enables the production of value-added meat products from low quality cuts and trimmings. In addition, this technology can improve products' characteristics such as texture, fat content, bind strength, and shape; meanwhile, it can also satisfy the increasing demand for convenience. The factors affecting the quality of restructured meat products including appearance, comminution and formation, particle size, mixing time, meat type, and fat content are analyzed; roles of non-meat ingredients such as salt, phosphate, soy protein, transglutaminase (TG) are discussed, protein binding and cooking are also mentioned. Salt and phosphates are traditional additives, which facilitate extraction of myofibrillar proteins and enhanced binding of meat particles. Salt is also associated with meat discoloration and rancidity development. Recently, there is a tendency towards reducing salt intake for health reasons. Binders such as k-carrageenan, alginate, TG are widely and successfully used in restructured meat production. Some new techniques such as meat fiber alignment and high pressure treatment are also discussed in this review.Keywords: restructuring; meat products; bind strength; texture La tecnologı´a de reestructuracio´n de carne permite la produccio´n de productos de carne con valor an˜adido partiendo de cortes y pedazos de baja calidad. Adicionalmente, esta tecnologı´a puede mejorar las caracterı´sticas de los productos como textura, contenido graso, cohesio´n y forma; al mismo tiempo, puede satisfacer la demanda creciente de productos de mayor conveniencia. Se analizan los factores que afectan la calidad de los productos de carne reestructurada incluyendo su pulverizacio´n y formacio´n, taman˜o de partı´culas, tiempo para mezclar, tipo de carne y contenido graso; se discute el papel que juegan los ingredientes que no provienen de la carne como sal, fosfato, proteı´na de soya y transglutaminasas; cohesio´n proteı´nica y coccio´n se mencionan tambie´n. La sal y fosfatos son aditivos tradicionales que facilitan la extraccio´n de proteı´nas miofibrillares y una capacidad superior de cohesio´n de las partı´culas de carne. La sal tambie´n se asocia con la decoloracio´n de la carne y el desarrollo de rancidez. Recientemente hay una tendencia a reducir la ingesta de sal por razones de salud. Agentes cohesivos como k-carragenano, alginato y transglutaminasa se usan amplia y exitosamente en la produccio´n de carne reestructurada. Algunas te´cnicas nuevas como alineamiento de fibras de carne y tratamiento a alta presio´n se discuten en esta revisio´n.

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“…XT2i Stable Micro Systems Serrey, England). For the SF, the Warner-Bratzler blade was adapted to texturometer (Su et al, 2000), and five central sections of each sample were used; these were standardized to 2.5 cm high and 3.0 diameter at a temperature of 4 °C; the conditions established for the test were: speed of 2 mms -1 (pre-test), 2 mms -1 (test), 10 mms -1 (post-test), and a distance of 30 mm.…”

Section: Shear Force (Sf) and Texture Profile Analysis (Tpa)mentioning

confidence: 99%

Fat reduction in the formulation of frankfurter sausages using inulin and pectin

Méndez‐Zamora¹,

García‐Macías²,

Santellano‐Estrada³

et al. 2015

Food Sci. Technol (Campinas)

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The aim of this study was to evaluate the influence of different concentrations of inulin and pectin as fat substitutes on the chemical composition, texture, and sensory acceptance of frankfurter sausages. Six treatments were evaluated to test fat replacement: control (T0); low fat control (T1); low fat with 15% inulin (T2); low fat with 30% inulin (T3); low fat with 7.5% inulin and 7.5% pectin (T4); and low fat with 15% inulin and 15% pectin (T5). The addition of fibers increased the yield (T3 and T5; 98.96%), and the color parameters were slightly reduced (T3). Moisture (61.14%) and ashes (6.96%) of sausages with inulin and pectin were higher (T5), while shear force, hardness, fracturability, gumminess, and chewiness (T3 and T5) were slightly lower than those of the control. The addition of inulin (T2) increased the sensory acceptance of the sausages (5.75). Fat can be replaced with inulin and pectin in frankfurter sausages to produce healthy and functional products.

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Physical Characteristics and Microstructure of Reduced‐fat Frankfurters as Affected by Salt and Emulsified Fats Stabilized with Nonmeat Proteins

Cited by 58 publications

References 20 publications

Effect of pre-emulsified sesame oil on physical-chemical and rheological properties of pork batters

Effect of pre-emulsified sesame oil on physical-chemical and rheological properties of pork batters

Utilization of restructuring technology in the production of meat products: a review

Fat reduction in the formulation of frankfurter sausages using inulin and pectin

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