Effect of locust bean/xanthan gum addition and replacement of pork fat with olive oil on the quality characteristics of low-fat frankfurters

Lurueña-Martínez, M. A.; Quintana, Ana María Vivar; Revilla, I.

doi:10.1016/j.meatsci.2004.04.005

Cited by 138 publications

(111 citation statements)

References 34 publications

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“…It was due to the different proximate composition between pork back-fat and oil-in-water emulsion. Lurueña-Martínez et al (2004) showed that reduced fat levels together with olive oil increasing moisture in the beef low-fat frankfurters. Josquin et al (2012) found that replacement of animal fat with pre-emulsified fish oil could increase moisture and protein content and lower total fat content.…”

Section: Proximate Compositionmentioning

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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Section: Proximate Compositionmentioning

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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“…It has a high biological value and contains antioxidant substances in optimum concentrations. Olive oil intake is associated with a lessened risk of heart disease and breast cancer and has positive effects on colon cancer [15][16][17][18]. In addition, interest in dietary fiber is a consequence of the belief that it contributes positively to the consumer's health and quality of life due to its physiological effects [19].wheat bran is the most popular source of dietary fiber, with widespread recommendations for prevention and treatment of constipation and diabetes and reducing the risk of certain types of cancer [20][21][22][23].…”

Section: Quality Characteristics Of Gamma Irradiated Beefburger Formumentioning

confidence: 99%

Quality Characteristics of Gamma Irradiated Beefburger Formulated with Partial Replacement of Beef Fat with Olive Oil and Wheat Bran Fibers

Mahmoud¹,

Badr²

2011

FNS

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“…According to Cierach et al (2009), in order to improve the sensory perception of color, hardness, juiciness and taste of this type of sausages, the addition of 0.5-0.7% κ-carrageenan was sufficient. In another study, Lurueña-Martínez et al (2004) found that the use of a mixture of carob and xanthan gum in the homogenized scalded sausages simultaneously enabled a reduction in the level of animal fat and the substitution of 50% pork fat with olive oil, with no significant deterioration of their overall sensory acceptance.…”

Section: Sensory Evaluationmentioning

confidence: 98%

“…Yang, Choi, Jeon, Park and Joo (2007) stated that sausage containing hydrated oatmeal was characterized by a significantly lower cooking loss (5.75%) than control sausage (10.94%). Lurueña- Martínez et al (2004) found that replacement of pork back fat with locust bean gum and xanthan gum in the composition of low-fat sausage caused a significant reduction in both the fat content in the sausage (from over 20% to below 10%) and cooking loss of 6.51% to even 1.50%.…”

Section: Cooking Loss and Analysis Of Chemical Compositionmentioning

confidence: 99%

Effect of the addition of pullulan on the quality of low-fat homogenized scalded sausages

Cegiełka

Gniewosz

Hać‐Szymańczuk

et al. 2016

CyTA - Journal of Food

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This paper presents the study on determination of the effect of pullulan on the quality of low-fat homogenized scalded sausages stored in vacuum packages at 4 ± 1°C for 21 days. Control sausage (PC) contained 20% of pork jowl in recipe composition. In sausages P1, P2 and P3, respectively, 1/4, 1/2 and 3/4 of jowl content was substituted with pullulan. The chemical composition was determined, the color and texture were measured and sensory evaluation was performed in sausages. Microbiological analyses were performed in sausages after 0, 3, 7, 10, 14 and 21 days of storage. It was found that the use of pullulan did not lead to a deterioration in the microbiological quality of sausages during storage. However, no more than 1/4 of the jowl content should be substituted with pullulan due to pullulan-negative effect on the general appearance, taste and texture of scalded sausages with assumed recipe composition.Efecto de la adición de pululano en la calidad de las salchichas escaldadas homogenizadas bajas en grasa RESUMEN Este trabajo presenta el estudio de la determinación del efecto del pululano en la calidad de las salchichas escaldadas bajas en grasa almacenadas en envases al vacío a 4 ± 1°C durante 21 días. La salchicha control (PC) contenía 20% de papada de cerdo en la composición de la fórmula. En las salchichas P1, P2 y P3, respectivamente 1/4, 1/2 y 3/4 del contenido de papada fue sustituido por pululano. Se determinó la composición química, se midieron el color y la textura, además se realizó una evaluación sensorial en las salchichas. Se realizaron análisis microbiológicos en las salchichas después de 0, 3, 7, 10, 14 y 21 días de almacenamiento. Se encontró que la utilización de pululano no conllevó al deterioro de la calidad microbiológica de las salchichas durante el almacenamiento. Sin embargo, no se debería sustituir más de 1/4 del contenido de papada por pululano debido al efecto negativo del pululano en la apariencia general, el sabor y la textura de las salchichas escaldadas con la supuesta composición de la fórmula. ARTICLE HISTORY

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Effect of locust bean/xanthan gum addition and replacement of pork fat with olive oil on the quality characteristics of low-fat frankfurters

Cited by 138 publications

References 34 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

Quality Characteristics of Gamma Irradiated Beefburger Formulated with Partial Replacement of Beef Fat with Olive Oil and Wheat Bran Fibers

Effect of the addition of pullulan on the quality of low-fat homogenized scalded sausages

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