Changes in energy and cholesterol contents of frankfurter-type sausages with fat reduction and fat replacer addition

Cengiz E., Gokoglu N.

FOOD CHEMISTRY, cilt.91, sa.3, ss.443-447, 2005 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 91 Sayı: 3
  • Basım Tarihi: 2005
  • Doi Numarası: 10.1016/j.foodchem.2004.06.025
  • Dergi Adı: FOOD CHEMISTRY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.443-447
  • Anahtar Kelimeler: low-fat sausage, energy value, cholesterol, fat replacers, SOY PROTEIN, QUALITY CHARACTERISTICS, MEAT
  • Akdeniz Üniversitesi Adresli: Evet

Özet

Fat contents of sausages were reduced from 20% to 10% and 5%. Citrus fibre (CF) and soy protein concentrate (SPC) were added to the sausages at the rates of 2% as fat replacers. Changes in energy values and cholesterol contents of the sausages were investigated. Energy values and cholesterol contents significantly decreased with decreasing fat level. Addition of fat replacers increased energy values, but cholesterol contents decreased. There was no difference between sausages treated with CF and those with SPC. Total decreases in energy values and cholesterol contents were 38.6%. and 45.7%, respectively. (C) 2004 Elsevier Ltd. All rights reserved.

Fat contents of sausages were reduced from 20% to 10% and 5%. Citrus fibre (CF) and soy protein concentrate (SPC) were added to the sausages at the rates of 2% as fat replacers. Changes in energy values and cholesterol contents of the sausages were investigated. Energy values and cholesterol contents significantly decreased with decreasing fat level. Addition of fat replacers increased energy values, but cholesterol contents decreased. There was no difference between sausages treated with CF and those with SPC. Total decreases in energy values and cholesterol contents were 38.6% and 45.7%, respectively.