Textural Properties of Chicken Frankfurters with Added Collagen Fibers

Chicken frankfurters made with 0, 2, 4, 6, 8% added collagen fibers and 10, 15, 20, 25, 30% added water were evaluated for textural differences using a torsion test and sensory texture profile analysis. Frankfurters with high amounts of added water and low amounts of collagen fibers had lower shear stress values. Sensory analysis indicated that both collagen fibers and added water had significant influences (P<0.05) on hardness, springiness and juiciness. The addition of collagen fibers resulted in harder, springier, and less juicy frankfurters. Added water resulted in softer, less springy and juicier frankfurters. Response surface methodology demonstrated that for 2% added collagen, the optimum added water was ～20%.     

Effects of oat fibre and carrageenan on the texture of frankfurters formulated with low and high fat

 The effects of fat level (5, 12 and 30%), carrageenan and oat fibre on the texture of frankfurters were evaluated using mechanical properties and sensory (taste panel) methods. Textural profile analysis (TPA) indicated that fat reduction decreased hardness, adhesiveness, gumminess and chewiness. In contrast, springiness increased when the fat content was reduced from 30% to 5%. No relationships between fat content and either Warner-Bratzler or Kramer shear parameters were found. Carrageenan and oat fibre differed in their effects on TPA values but the latter was more effective at improving texture. Taste panellists did not detect any differences in hardness, springiness or gumminess when fat was reduced from 30% to 5%, although increases in cohesiveness, chewiness, moisture release and lumpiness were observed. Overall acceptability of the texture decreased as the fat level was reduced. Carrageenan and oat fibre improved the acceptability of the 12% fat frankfurters, but neither ingredient offset the detrimental effects on acceptability of the texture when fat was reduced to 5%. The results demonstrate that carrageenan and oat fibre can partially offset some of the textural changes (juiciness, cohesiveness, lumpiness) which occur in low-fat frankfurters when added water replaces fat and the protein level remains constant. Received: 10 May 1999 / Revised version: 9 August 1999     

辅料添加对挤压复配米外观结构、蒸煮食用品质及体外血糖生成指数的影响

本研究通过在原料粉中加入有降血糖功能的菊粉、大豆多糖及燕麦麸等辅料来制备复配米,探讨3 种辅 料添加对复配米的食用品质及体外消化率的影响。结果表明：菊粉可增加复配米的亮度,但当菊粉添加量大于5% 时其蒸煮损失率明显增大。大豆多糖和燕麦麸会降低复配米的亮度,但对其蒸煮损失率影响不显著。质构特性分 析发现复配米硬度均随辅料添加量的增加而降低,菊粉可显著降低复配米的黏性,3 种辅料均对弹性和内聚性影响 不大。3 种辅料添加均使其感官评分降低,其中燕麦麸对感官品质的影响最小。电子鼻检测结果发现,各辅料添加 量低于25%时,复配米气味变化不显著,但当辅料添加量为50%时,复配米气味差异显著。扫描电子显微镜结果表 明,菊粉会使复配米结构变得疏松有孔隙,而大豆多糖和燕麦麸仅在高添加量时使复配米结构出现孔隙。体外消化 测定结果表明,燕麦麸和菊粉添加量在50%,大豆多糖添加量大于35%时,所制备的复配米属于低血糖生成指数食 物。由此可见,不同辅料对复配米食用品质及血糖生成指数影响不同,要根据不同需求选择合适的辅料添加。     

Calcium Fortified, Reduced Fat Beef Emulsion Product

Characteristics were investigated on a 15%/25%, fat/added water beef frankfurter supplemented with calcium (calcium carbonate or calcium-citrate-malate complex, CCM) to meet 25, 50, 75 or 100% of adult U.S. RDA in one 45g frankfurter. Controls contained 15%/25% or 30%/10% fat/added water. Compared to controls, calcium addition did not reduce yield although batters containing CCM had lower viscosity (P<0.05). During storage, pH of calcium added frankfurters increased about 0.35 units. Frankfurters formulated with 100% levels for calcium were least acceptable to sensory panelists. Frankfurters were softer and had less springiness and chewiness (P<0.05) when supplemented with 100% levels for calcium.     

添加燕麦麸皮对挂面品质特性的影响

为了了解燕麦麸皮对挂面品质特性的影响,在面粉中分别添加0、5%、10%、20%、30%燕麦麸皮,并对挂面的蒸煮品质、质构特性和感官品质进行了测定。结果显示:添加燕麦麸皮显著增大了挂面的蒸煮损失、吸水率和混汤吸光值(p<0.05),改善了面条的断条率(p<0.05);随着燕麦麸皮添加量的增加,挂面的硬度、咀嚼性显著增大(p<0.05),而粘性和弹性呈下降趋势,挂面的感官品质变差。燕麦麸皮的添加量为20%时,挂面的综合品质最好。因此,燕麦麸皮的添加,改变了挂面的蒸煮品质、质构特性和感官品质。      

Effects of fat level, oat fibre and carrageenan on frankfurters formulated with 5, 12 and 30% fat

The effects of fat level (5, 12 and 30%), carrageenan and oat fibre on the hydration/binding properties, colour and flavour characteristics of frankfurters were investigated. Decreasing the fat content from 30% to 5% significantly increased cook loss and decreased water holding capacity and emulsion stability. Reduced-fat products were also darker and redder compared with the 30% fat controls. Addition of carrageenan or oat fibre reduced cook loss and increased both water holding capacity and emulsion stability. Sensory evaluation indicated that decreasing fat from 30% to 5% increased the intensity of smokiness, spiciness and saltiness and reduced the overall acceptability of the flavour. Carrageenan or oat fibre did not alter the colour of the frankfurters and neither ingredient had a significant effect on the flavour characteristics assessed. The results demonstrate that carrageenan or oat fibre can partially offset some of the changes which occur in low-fat frankfurters when added water replaces fat and protein level is constant.     

Composition and Physicochemical Properties of Chevon Patties Containing Oat Bran

Chevon (goat) meat-based patties were formulated with oat bran (15–50% w/w) and evaluated for nutrient content and physicochemical properties. Moisture, fat, and protein decreased with increased oat bran. Patties containing oat bran had higher concentrations of unsaturated fatty acids and lower cholesterol. Additions of oat bran also reduced sodium and zinc. Soluble and insoluble fiber content of patties increased, while cooking loss and shear force of patties decreased with increased oat bran. Nutritional value of patties was enhanced with minimal composition and texture changes at 15 or 20% oat bran addition.     

CORN GERM PROTEIN IN FRANKFURTERS: TEXTURAL,COLOR, AND SENSORY CHARACTERISTICS AND STORAGE STABILITY1

Textural properties, water holding capacity, color, sensory characteristics, and storage stability of frankfurters containing hexane-defatted corn germ protein (CGP) as a meat extender were studied. CGP was incorporated at 2 and 3% levels as a powder or a preswelled slurry. Batter viscosity and shear force values of frankfurters were increased by the preswelled CGP. The redness values of the experimental samples with 2 and 3% CGP added as a powder were less than those of controls. There were no significant effects of CGP incorporation or its preswelling on the initial sensory properties of frankfurters. Meaty flavor and aroma and off-flavor acceptability decreased during 45 days of storage. Off-flavor and off-aroma of frankfurters showed a slight increase with time in storage. Total volatile nitrogen and nonammonia amino nitrogen of experimental and control frankfurters were not significantly different.     

Effect of micronised oat bran by ultrafine grinding on dietary fibre,texture and rheological characteristic of soft cheese

The purpose of this research was to study the effect of micronised oat bran on dietary fibre, textural and rheological of soft cheese. The soft cheese was processed by using the different particle size oat bran as fibre supplement, and its dietary fibre content, rheological and textural properties were determined. The results show that the micronised oat bran with 5–30 μm particle size was prepared by ultrafine grinding and passed through 60–400 mesh sieves. The soluble dietary fibre content in micronised oat bran soft cheeses was higher than that of the control (untreated oat bran soft cheeses; P < 0.05), with a maximum of 2.65 g per 100 g cheeses when oat bran was ultrafine crushed and passed through 300 mesh sieves, while the content of insoluble dietary fibre was lower than that of the control (P < 0.05). The micronised oat bran soft cheese in fermentation is a typical non-newtonian fluid. G′, G″ and apparent viscosity of soft cheeses were increased with the reduction of oat bran particle size. The chewiness and springiness of micronised soft cheeses were increased with the reduction of oat bran particle size, and were higher than that of the control (P < 0.05). The hardness and cohesiveness of micronised soft cheese were decreased with the reduction of oat bran particle size, the hardness was lower, but the cohesiveness of micronised soft cheese was higher than that of the control (P < 0.05). The 1% micronised oat bran can obtain better processing characteristics and overall acceptability for cheese products.     

可得然胶和加水量对法兰克福香肠品质特性的影响

探讨添加可得然胶（0.3%,肉总质量计）以及不同加水量（20%、23%、26%和29%,肉总质量计）对法兰克福香肠品质特性的影响。测定蒸煮损失率、乳化稳定性、色差、质构、流变特性、微观结构以及感官评价,同时应用低场核磁共振（low field nuclear magnetic resonance,LF-NMR）技术测定法兰克福香肠内部水分子的迁移规律。结果表明,在不添加可得然胶对照组中,随着加水量的增加,法兰克福香肠的蒸煮损失率和L*值显著增加（P＜0.05）,而乳化稳定性、硬度和总体可接受性显著降低（P＜0.05）。然而,在添加可得然胶后,在相同加水量条件下显著降低法兰克福香肠的蒸煮损失率,并显著提高肉制品的乳化稳定性、硬度、弹性和总体可接受性（P＜0.05）。LF-NMR研究结果表明,可得然胶的添加能够降低法兰克福香肠的弛豫时间,在较高加水量条件下增强对水分子的束缚能力。另外,肉糜的流变学测定结果表明,在相同加水量条件下,添加可得然胶能够提高肉糜在加热终点的储能模量（G’）和损失模量（G”）,而且降低相位角正切值（tanδ）,说明可得然胶能够在较高加水量条件下提高肉糜的黏弹性。同时,扫描电镜结果表明,较高的加水量会导致蛋白凝胶结构松散,而可得然胶的添加能够显著改善蛋白凝胶的网状结构。上述结果表明,虽然过多的加水量会导致法兰克福香肠的品质下降,但是可得然胶的添加能够在较高加水量条件下显著提高法兰克福香肠的食用品质,为可得然胶在乳化肉糜类肉制品中的应用提供理论依据。     

Effect of amaranth and oat bran on blood serum and liver lipids in rats depending on the kind of dietary fats

The effect of amaranth and oat bran on the lipids of blood and liver in rats depending on the kind of fats in diet was the subject of our study. Sixty male Buffalo rats were fed for 28 days one of six diet containing 15% of fat (lard or sunflower oil), 20% of protein and 0.5% of cholesterol. Amaranth and oat bran added to diet provided 4–4.5% of dietary fiber, water soluble fraction of which amounted to 30%. Amaranth significantly decreased the level of total cholesterol in rats blood serum (by 10.7% in the case of diet with lard and by 14% with sunflower oil) and in liver (by 20% in the case of diet with lard and by 23% with sunflower oil). Similarly oat bran decreased the level of total cholesterol in the blood serum: by 19% in the case of diet with lard and by 22% with sunflower oil; and in liver by 22 and 27%, respectively. Amaranth and oat bran did not influence HDL-cholesterol in the blood of rats. The influence of amaranth and oat bran on the concentration of triglycerides in the blood serum depended on the kind of fats in a diet. The diets containing amaranth or oat bran with lard did not decrease the concentration of this lipids, however, the same diets but with sunflower oil decreased this concentration significantly (by 22%). In liver significant hypotriglyceridemic effect of amaranth and oat bran was observed for both of the diets: based on lard and sunflower. The decrease of triglycerides concentration under the influence of amaranth amounted to 10% (diet with lard) and 15% (diet with sunflower oil). Oat bran decreased the concentration of triglycerides in liver by 15% (diet with lard) and 20% (diet with sunflower oil). Sunflower oil added to the diets augmented the hypolipemic effect of amaranth and oat bran.     

燕麦麸皮添加量对面团流变特性及面筋蛋白结构的影响

将燕麦麸皮以0%、10%、15%、20%、25%(w/w)的比例添加到小麦粉中,研究燕麦麸皮添加量对面团及面筋品质的影响。实验结果表明,随着燕麦麸皮添加量的增加,面团吸水率、形成时间、粘度崩解值显著(p<0.05)增加,稳定时间、回生值显著(p<0.05)降低,面团的热机械学性质下降;面筋蛋白的弹性模量、粘性模量增大,tan δ值降低,面筋蛋白固体特性增强,机械强度增大;面筋蛋白的热降解温度下降、600 ℃时的质量损失率显著(p<0.05)增大,面筋蛋白热稳定性降低;面筋蛋白二硫键含量显著(p<0.05)下降了25.74%~37.59%;扫描电镜的结果表明,添加燕麦麸皮后面筋蛋白原本均匀、致密的网络网络结构遭到破坏,面筋蛋白网络结构变得脆弱、呈蜂窝状。综上所述,添加燕麦麸皮会破坏面筋蛋白均匀致密的网络结构,这可能是导致面团流变性质劣变的原因。     

Effects of Tocols and β-Glucan on Serum Lipid Parameters in Chickens*

Cereal grain diets affect serum lipids by their soluble fibre and tocotrienols. Chickens were fed diets containing an oat bran fraction or waxy hulless barley that were enriched or depleted in β-glucan and/or tocotrienols. Serum cholesterol and triacylglycerides and enzymes of cholesterol metabolism were measured. Weight gains appeared to be lower in birds on oat bran fraction-containing diets and higher in those on barley-containing diets supplemented with β-glucanase. All diets containing oat bran fraction or barley lowered serum total cholesterol and low-density-lipoprotein (LDL) cholesterol relative to the corn control diet. LDL cholesterol was reduced more by oat bran fraction supplemented with tocotrienols than by either oat bran fraction or tocotrienols alone. LDL cholesterol levels were the same for all barley-based diets. Activities of β-hydroxy-β-methylglutaryl coenzyme A (HMG CoA) reductase and cholesterol 7α-hydroxylase were inversely affected by the diets. Oat bran fraction plus tocotrienols, barley and solvent-extracted barley decreased HMG CoA reductase by 50% and increased cholesterol 7α-hydroxylase by 100%; other diets caused lesser effects. It was concluded that both β-glucan and tocotrienols affected cholesterol levels and metabolism, and the effects were additive or less. Removal of β-glucan from barley diets abolished or diminished effects on enzyme activities but did not alter effects on cholesterol levels, indicating the possibility of another component in barley that affected cholesterol levels. © 1997 SCI.     

Influence of Bacterial Cellulose (nata) on the Physicochemical and Sensory Properties of Frankfurter

The physicochemical and sensory characteristics of pork frankfurters containing different levels (10% to 30%) of bacterial cellulose (nata) were evaluated. Emulsion stability of the raw meat batter decreased with the addition of nata. For nata‐added treatments, increasing levels of nata in frankfurters resulted in decreased textural hardness and shear values. Sensory results indicated that N10 and N20 had significantly higher firmness scores than N30 and control. However, juiciness score did not differ for all treatments. Incorporation of nata at lower levels (10% to 20%) did not have detrimental effects on the physicochemical, textural, sensory, and microbiological properties of regular‐fat frankfurters. Addition of a higher level (30%) of nata essentially produced comparable sensory properties to the control, but lower levels of nata in frankfurters yielded higher sensory firmness and instrumental hardness values. Based on the composite results, manufacture of regular‐fat frankfurter containing 10% to 20% high‐fiber nata resulted in product quality comparable to the control.     

麦麸添加量和粒度对中国干面条质构特性的影响

利用山农优麦号面粉为材料,研究不同麦麸添加量(质量分数为5%、10%、15%、20%)和不同粒度(0.16～0.43、0.43～1.0、1.5～2.0、2.0～2.5mm)对面条质构特性的影响。结果表明：麦麸添加量和粒度对面条质构特性产生显著影响(P＜0.05)。面条质构特性参数脆性、柔韧性、曲线积分随着麸皮添加量和粒度的增加而显著降低。当麸皮粒度小于0.43mm时,干面条的脆性随着添加量的增加呈下降趋势;对于5%的添加量,不同粒度处理脆性没有显著差异,但当添加量超过10%时,粒度处理间存在显著差异(P＜0.05)。当添加少于10%的细麸皮时,干面条柔韧性稍有下降,但对于粗麸皮,当添加量少于5%时干面条柔韧性就呈显著下降趋势。随着添加量和麸皮粒度的增加,熟面条的硬度、胶着性和咀嚼性显著下降,而黏性增加。熟面条弹性和黏聚性没有表现出规律性的变化。对于细麸皮,随着添加量增加面条的硬度没有显著降低,而添加粗麸皮则表现出显著的下降趋势。对于中等粒度和大粒度麸皮,添加量在5%～15%处理间对面条的黏聚性、弹性和恢复性没有显著差异。因此,添加10%之内的细麦麸和不超过5%的中等粒度的麦麸能够加工出富含膳食纤维的干面条。     

Effects of replacing pork back fat with vegetable oils and rice bran fiber on the quality of reduced-fat frankfurters

The effects of substituting olive, grape seed, corn, canola, or soybean oil and rice bran fiber on the chemical composition, cooking characteristics, fatty acid composition, and sensory properties of low-fat frankfurters were investigated. Ten percent of the total fat content of frankfurters with a total fat content of 30% (control) was partially replaced by one of the vegetable oils to reduce the pork fat content by 10%. The moisture and ash content of low-fat frankfurters with vegetable oil and rice bran fiber were all higher than the control (P < 0.05). Low-fat frankfurters had reduced-fat content, energy values, cholesterol and trans-fat levels, and increased pH, cooking yield and TBA values compared to the controls (P < 0.05). Low-fat frankfurters with reduced-fat content plus rice bran fiber had sensory properties similar to control frankfurters containing pork fat.     

EFFECT OF PARTICLE SIZE ON THE WATER SORPTION PROPERTIES OF CEREAL FIBERS1

Six particle size fractions were prepared by grinding and sieving stabilized hard red wheat bran, oat fiber, and corn bran. Water adsorption indices (WAI's) and effective diffusion coefficients (D_eff) were measured for all size fractions. WAI's of wheat bran decreased with particle size. WAI's of oat bran increased as particle size decreased and the WAI's of corn bran fractions did not vary as much as the other fibers. The D_eff's of wheat increased, of oat decreased, and of corn were about the same as the particle size decreased. The wheat D_eff was less than that of corn which was less than that of oats. Monolayer moisture content and bulk moisture content at high A_w were determined from moisture sorption isotherms measured on the smallest particles. There was no difference in the monolayer moistures but both corn and wheat brans adsorbed much more water at high A_w than did the oat bran. Effect of particle size on water sorption and, by inference, some types of functionality cannot be generalized and must be determined for each type of fiber.     

燕麦麸油的精制及其在面霜中的抗氧化研究

本文对提取的燕麦麸油进行水化脱胶和酶法脱酸处理,研究精制前后燕麦麸油基本理化性质、脂肪酸、抗氧化物质含量的变化;结果表明：经精制处理后,燕麦麸油的品质得到有效的改善,燕麦麸油酸价大幅降低,主要脂肪酸的组成无明显变化,碘值和皂化值的变化不大,但抗氧化物质有一定的损失,总酚、生育酚和甾醇的损失率分别为25.67%、25.99%和20.58%。将脱胶过程产生的燕麦极性脂质和精制后燕麦麸油应用到面霜中,考察面霜的抗氧化特性;结果表明：这2种面霜对DPPH的清除能显著高于阴性对照(橄榄油替代燕麦麸油),当面霜浓度为80 mg/mL时,2种面霜对DPPH的清除率均高于80%且接近阳性对照(添加了维生素C),说明燕麦麸油面霜和燕麦极性脂质面霜具有较强的抗氧化能力。     

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

The effects of fat level (5, 12 and 30%) and maltodextrin on emulsion stability, cook loss, colour, texture and sensory characteristics of frankfurters were investigated. Three fat levels (5, 12 and 30%) were formulated containing added maltodextrin. For each fat level a control was prepared without added maltodextrin giving a total of 6 treatments (3×2 factorial design). Reducing the fat from 30 to 5% increased cook loss and decreased emulsion stability. Panellists detected an increase in juiciness and a decrease in overall texture, overall acceptability when the fat level was reduced from 30 to 5%. Instron texture profile analysis showed a decrease in hardness, chewiness and gumminess and an increase in springiness with decreasing fat level. Maltodextrin addition caused a significant decrease in cook loss of the frankfurters but also decreased the emulsion stability. An interactive effect (P<0.05) occurred between fat level and maltodextrin resulting in no significant difference in hardness, gumminess and chewiness values when maltodextrin was present in the reduced-fat (5 and 12%) frankfurters. Saltiness, overall flavour intensity, overall texture and overall acceptability were unaltered (P>0.05) by maltodextrin. The results indicate that maltodextrin can be used as a suitable fat replacer since it offset some of the changes brought about by fat reduction, decreasing cook loss and maintaining a number of textural and sensory characteristics of the frankfurters.     

Effects of rice bran fiber on heat-induced gel prepared with pork salt-soluble meat proteins in model system

The technological effects of rice bran fiber on pork salt-soluble meat proteins in a model system were investigated. Rice bran fiber at levels of 0% (control), 0.1%, 0.5%, 1%, and 2% was added at the same time as salt-soluble meat protein to maintain similar moisture levels in all samples. Samples with increasing amounts of added rice bran fiber had higher pH, yellowness, sarcoplasmic and total protein solubilities. The moisture content, myofibrillar protein solubility and water holding capacity were the highest in the treatments containing with 1% rice bran fiber. However, the lightness and redness, textural properties decreased with increasing rice bran fiber levels. SDS gel electrophoresis did not reveal any changes in proteins regardless different rice bran fiber levels. The apparent viscosity indicated that improvements in water holding capacity and decreased texture due to added rice bran fiber.