Effects of fat reduction and fat replacer addition on some quality characteristics of frankfurter-type sausages

Cengiz E., Gokoglu N.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, cilt.42, sa.3, ss.366-372, 2007 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 42 Sayı: 3
  • Basım Tarihi: 2007
  • Doi Numarası: 10.1111/j.1365-2621.2006.01357.x
  • Dergi Adı: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.366-372
  • Anahtar Kelimeler: citrus fibre, low-fat frankfurter, quality characteristics, soy protein concentrate, ADDED-WATER BOLOGNA, PORK BACKFAT, OLIVE OIL, SENSORY PROPERTIES, TEXTURE, LEVEL, BEEF, CARRAGEENAN, CELLULOSE, STARCH
  • Akdeniz Üniversitesi Adresli: Evet

Özet

Some quality characteristics of frankfurters manufactured in three different fat levels (20%, 10% and 5%) and added citrus fibre (CF) and soy protein concentrate (SPC) were investigated. While moisture content of frankfurters increased with decreasing fat levels, protein contents increased. Lower fat levels resulted in lower water-holding capacity (WHC), cooking losses and penetrometer values. Lower L* values and higher a* values were obtained in low fat frankfurters. SPC significantly increased the cooking losses in the sausages with 5% and 20% fat, but decreased in the sausages with 10% fat. The lower cooking loss values were obtained in sausages added CF for all fat levels. Addition of fat replacers decreased the L values but did not affect the a and b values. Addition of fat replacers increased hardness in case of low fat levels. The softer product was obtained with high-fat formulation than low-fat formulation. Lower taste scores were observed with addition of fat replacers..

Some quality characteristics of frankfurters manufactured in three different fat levels (20%, 10% and 5%) and added citrus fibre (CF) and soy protein concentrate (SPC) were investigated. While moisture content of frankfurters increased with decreasing fat levels, protein contents increased. Lower fat levels resulted in lower water-holding capacity (WHC), cooking losses and penetrometer values. Lower L* values and higher a* values were obtained in low fat frankfurters. SPC significantly increased the cooking losses in the sausages with 5% and 20% fat, but decreased in the sausages with 10% fat. The lower cooking loss values were obtained in sausages added CF for all fat levels. Addition of fat replacers decreased the L values but did not affect the a and b values. Addition of fat replacers increased hardness in case of low fat levels. The softer product was obtained with high-fat formulation than low-fat formulation. Lower taste scores were observed with addition of fat replacers.