Physicochemical and sensory properties of healthier frankfurters as affected by walnut and fat content |
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Authors: | J Ayo J Carballo MT Solas F Jiménez-Colmenero |
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Affiliation: | 1. Instituto del Frío (CSIC), Ciudad Universitaria, 28040 Madrid, Spain;2. Departamento de Biología Celular, Facultad de Ciencias Biológicas, Universidad Complutense, Ciudad Universitaria, 28040 Madrid, Spain |
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Abstract: | This study evaluates the physicochemical and sensory properties of healthier frankfurters with 25% added walnut (WF) versus low-fat frankfurters (6% pork fat) (LF) and traditional frankfurters (18% pork fat) (NF). Results reveal that cooking losses were unaffected (p ? 0.05) by the formulation of frankfurters. The addition of walnut led to higher (p < 0.05) redness and yellowness values, while colour parameters did not differ significantly between LF and NF sausages. Frankfurters with added walnut (WF) presented higher (p < 0.05) hardness and chewiness values than LF and NF frankfurters. Differences in composition were also accompanied by changes in the microstructure of the gel/emulsions. Frankfurters with added walnut presented a flavour significantly different from meat and scored lower (p < 0.05) on texture preferences. However, all frankfurters scored the same for overall acceptability. |
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Keywords: | Frankfurters Functional meat products Low-fat Walnut Physicochemical characteristics Sensory properties |
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