Effect of varying salt and fat levels on the sensory and physiochemical quality of frankfurters

Tobin, Brian D.; O’Sullivan, Maurice G.; Hamill, Ruth M.; Kerry, Joseph P.

doi:10.1016/j.meatsci.2012.06.017

Cited by 97 publications

(56 citation statements)

References 52 publications

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“…In our study, there was no signifi cant eff ect of reducing fat and the addition of inulin on the taste parameters of the pâtés, except spicy fl avour. However, other studies have also shown a positive correlation between high fat content and increased salt perception in meats (Keenan et al, 2014;Tobin et al, 2012). This contrasts with the fi ndings of the present study, but our data indicates that factors other than the salt level, such as the background composition, can play a key role in its perception, as postulated by Ruusunen et al (2005).…”

Section: Resultscontrasting

confidence: 99%

“…Similar results were also reported by Cáceres et al (2004) and Méndez--Zamora et al (2015), who found that the addition of inulin (29.2 g·kg -1 of product) improved the acceptance of some attributes such as the fl avour and overall acceptance of low-fat frankfurter sausages. Tobin et al (2012) observed that a lower content (10%) of fat in sausages less favorably aff ects the fl avour than a higher one (25 and 15% fat). Whereas Keenan et al (2014) observed reduced acceptability with increasing inulin (75 g·kg -1 of product) in meat products.…”

Section: Resultsmentioning

confidence: 97%

“…This also was connected with a considerable decrease in the energy value of the product -20%, 42% and 58% for sample T1, T2 and T2, respectively. The inverse relation between fat content and moisture was observed in diff erent types of meat products formulated with inulin (Cegiełka and Tambor, 2012;Flaczyk et al, 2009;Keenan et al, 2014;Ktari et al, 2014;Méndez-Zamora et al, 2015;Šojić et al, 2011;Tobin et al, 2012).…”

Section: Resultsmentioning

confidence: 99%

See 2 more Smart Citations

The eff ect of replacing pork fat of inulin on the physicochemical and sensory quality of guinea fowl pate

Latoch

Glibowski

Libera

2016

Acta Sci Pol Technol Aliment

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Section: Resultscontrasting

confidence: 99%

Section: Resultsmentioning

confidence: 97%

Section: Resultsmentioning

confidence: 99%

See 1 more Smart Citation

The eff ect of replacing pork fat of inulin on the physicochemical and sensory quality of guinea fowl pate

Latoch

Glibowski

Libera

2016

Acta Sci Pol Technol Aliment

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“…Fat level was the highest in T0 because it was formulated with the highest content of back fat (19.47%), while the other treatments had the lowest fat content because they were formulated with 16.55 and 13.63% of back fat and dietary fibers. Tobin et al (2012) obtained similar results in sausages; they stated that the sausages prepared with high fat levels have high fat content. The ash content was higher in all low-fat sausages due to the addition of inulin and pectin.…”

Section: Proximate Analysismentioning

confidence: 68%

“…With regard to the flavor and overall acceptance of the low-fat sausages, T2 was the most accepted, while T5 was less accepted. Tobin et al (2012) reported that 10% fat in Table 4. Effects on texture attributes of low-fat frankfurters with inulin and pectin.…”

Section: Sensory Evaluationmentioning

confidence: 99%

Fat reduction in the formulation of frankfurter sausages using inulin and pectin

Méndez‐Zamora¹,

García‐Macías²,

Santellano‐Estrada³

et al. 2015

Food Sci. Technol (Campinas)

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The aim of this study was to evaluate the influence of different concentrations of inulin and pectin as fat substitutes on the chemical composition, texture, and sensory acceptance of frankfurter sausages. Six treatments were evaluated to test fat replacement: control (T0); low fat control (T1); low fat with 15% inulin (T2); low fat with 30% inulin (T3); low fat with 7.5% inulin and 7.5% pectin (T4); and low fat with 15% inulin and 15% pectin (T5). The addition of fibers increased the yield (T3 and T5; 98.96%), and the color parameters were slightly reduced (T3). Moisture (61.14%) and ashes (6.96%) of sausages with inulin and pectin were higher (T5), while shear force, hardness, fracturability, gumminess, and chewiness (T3 and T5) were slightly lower than those of the control. The addition of inulin (T2) increased the sensory acceptance of the sausages (5.75). Fat can be replaced with inulin and pectin in frankfurter sausages to produce healthy and functional products.

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Global nutritional challenges of reformulated food: A review

Onyeaka

Nwaiwu

Obileke

et al. 2023

Food Science & Nutrition

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Food reformulation, the process of redesigning processed food products to make them healthier, is considered a crucial step in the fight against noncommunicable diseases. The reasons for reformulating food vary, with a common focus on reducing the levels of harmful substances, such as fats, sugars, and salts. Although this topic is broad, this review aims to shed light on the current challenges faced in the reformulation of food and to explore different approaches that can be taken to overcome these challenges. The review highlights the perception of consumer risk, the reasons for reformulating food, and the challenges involved. The review also emphasizes the importance of fortifying artisanal food processing and modifying microbial fermentation in order to meet the nutrient requirements of people in developing countries. The literature suggests that while the traditional reductionist approach remains relevant and yields quicker results, the food matrix approach, which involves engineering food microstructure, is a more complex process that may take longer to implement in developing economies. The findings of the review indicate that food reformulation policies are more likely to succeed if the private sector collaborates with or responds to the government regulatory process, and further research is conducted to establish newly developed reformulation concepts from different countries. In conclusion, food reformulation holds great promise in reducing the burden of noncommunicable diseases and improving the health of people around the world.

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Effect of varying salt and fat levels on the sensory and physiochemical quality of frankfurters

Cited by 97 publications

References 52 publications

The eff ect of replacing pork fat of inulin on the physicochemical and sensory quality of guinea fowl pate

The eff ect of replacing pork fat of inulin on the physicochemical and sensory quality of guinea fowl pate

Fat reduction in the formulation of frankfurter sausages using inulin and pectin

Global nutritional challenges of reformulated food: A review

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