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

Hughes, E. B.; Cofrades, Susana; Troy, Declan J.

doi:10.1016/s0309-1740(96)00109-x

Cited by 336 publications

(264 citation statements)

References 19 publications

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“…Emulsion with oat bran had more ES than that with wheat bran because of higher amount of SDF (Table 1) resulting into entrapping and holding of moisture during application of heat. Similar observation with improved hydration capacity leading to better ES by fi ber has been reported (Huffman et al 1992, Hughes et al 1997.…”

Section: Resultssupporting

confidence: 82%

Development of dietary fiber rich chicken meat patties using wheat and oat bran

Talukder

Sharma

2010

J Food Sci Technol

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Dietary fi ber rich chicken meat patties were developed by incorporating wheat and oat bran to chicken meat at 5, 10 and 15% levels. Oat bran contained higher amount of soluble dietary fi ber (SDF) and unsaturated fatty acids (USFA) than wheat bran, whereas total dietary fi ber (TDF), insoluble dietary fi ber (IDF) and saturated fatty acids (SFA) were higher in wheat bran. Incorporation of bran signifi cantly increased the water holding capacity (WHC) and emulsion stability (ES). Oat bran showed better effect on WHC and ES than wheat bran. Addition of bran resulted in signifi cant increase in cooking yield, fi rmness, TDF, USFA and reduction in sensory attributes, moisture, protein, fat and cholesterol content. IDF was higher in wheat bran added patties and SDF and SFA/USFA ratio in oat bran added patties. It is concluded that oat and wheat bran can be incorporated up to 10 and 15% level, respectively for preparation of baked and steamed chicken patties.

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Section: Resultssupporting

confidence: 82%

Development of dietary fiber rich chicken meat patties using wheat and oat bran

Talukder

Sharma

2010

J Food Sci Technol

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“…Generally, the highest sensory scores were recorded for the control samples except for juiciness scores which were significantly more at high FSP level. This is due to higher fat content, as fat in meat products plays important roles in product quality by stabilizing meat emulsion, reducing cooking loss, improving water holding capacity and providing juiciness (Carballo et al 1995;Hughes et al 1997;Pietrasik and Duda 2000;Yoo et al 2007). …”

Section: Sensory Evaluationmentioning

confidence: 99%

Technological, physico-chemical and sensory properties of raw and cooked meat batter incorporated with various levels of cold milled flaxseed powder

et al. 2013

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Flaxseed has been proven for its multidimensional health benefits and can be used for development of emulsion type functional meat products. In view of this the incorporation of cold milled flaxseed powder (FSP) in meat batter at level 1-5 % was investigated. The results revealed that incorporation significantly (P <0.05) decreased the total fluid release (TFR), fat release (FR) and water release (WR) of raw meat batter. The surface and internal color values were differed significantly (P <0.05) among treatments at initial as well as during refrigerated storage period. Texture values especially hardness and chewiness values were found less (P <0.05) in FSP treated samples and textural properties in FSP treated samples were not deteriorated during storage as compared to control samples. Thus incorporation of FSP had some beneficial effects on physico-chemical properties and textural properties which were also stable during storage period. However the redness values and sensory scores were observed less in FSP treated samples.

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“…According Hughes et al (1997) the pH value affects the emulsion because of its effect on the myofibrillar proteins that reaches its maximum emulsifying capacity at pH near neutral. Moreover, the greater the amount of protein solubilized better the emulsion, because the greater amount of emulsifying agent, making very important its meat extraction.…”

Section: Resultsmentioning

confidence: 99%

“…In this sense, the emulsified products offer great perspectives due to the ease of performing blends with different ingredients in order to improve and modify the sensory characteristics such as taste, odor, color and texture (Hughes et al 1997;Santiago et al 2004;Andrès et al 2006;Oliveira Filho et al 2010).…”

Section: Introductionmentioning

confidence: 99%

Fat substitutes in processing of sausages using piramutaba waste

et al. 2012

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The aim of this study was to evaluate fat substitute in processing of sausages prepared with surimi of waste from piramutaba filleting. The formulation ingredients were mixed with the fat substitutes added according to a fractional planning 2 4-1 , where the independent variables, manioc starch (Ms), hydrogenated soy fat (F), texturized soybean protein (Tsp) and carrageenan (Cg) were evaluated on the responses of pH, texture (Tx), raw batter stability (RBS) and water holding capacity (WHC) of the sausage. Fat substitutes were evaluated in 11 formulations and the results showed that the greatest effects on the responses were found to Ms, F and Cg, being eliminated from the formulation Tsp. To find the best formulation for processing piramutaba sausage was made a complete factorial planning of 2 3 to evaluate the concentrations of fat substitutes in an enlarged range. The optimum condition found for fat substitutes in the sausages formulation were carrageenan (0.51%), manioc starch (1.45%) and fat (1.2%).

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

Cited by 336 publications

References 19 publications

Development of dietary fiber rich chicken meat patties using wheat and oat bran

Development of dietary fiber rich chicken meat patties using wheat and oat bran

Technological, physico-chemical and sensory properties of raw and cooked meat batter incorporated with various levels of cold milled flaxseed powder

Fat substitutes in processing of sausages using piramutaba waste

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