Effects of three cellulose gums on the texture profile and sensory properties of low fat frankfurters

Abstract

Composition, textural, viscoelastic, hydration, colour, and sensory attributes of regular and low fat pork/beef frankfurters with and without cellulose gums (carboxymethyl cellulose (CMC) and two types of microcrystalline cellulose (MCC‐I and II)) were investigated. Fat was replaced with water in the low fat products. Moisture loss during cooking was reduced in low fat products from 10 to 6% because of the addition of CMC; however, both MCC increased moisture loss by 12–15%. CMC addition also increased the amount of free water. The high fat product was lighter (higher ‘L’) than the reduced fat frankfurters; gums did not appreciably change the colour. The viscoelastic properties (relaxation time, elastic moduli) were unaffected by the changes in fat level. Product hardness, brittleness, gumminess and chewiness increased with the decrease in fat level. MCC‐II improved the textural properties of the low fat product to those of the high fat product. Sensory panel results indicated a decrease in tenderness with low fat and this was not improved by MCC‐II. Overall, acceptability scores indicated that all the products (high and low fat) were acceptable.

Effects of carboxymethyl cellulose (CMC) and microcrystalline cellulose (MCC) as fat replacers on the microstructure and sensory characteristics of fried beef patties

“…were significantly reduced from 10 to 6% compared with the control with substitution of 254 fat by water (Barbut, et al, 1996). Significant (p < 0.05) improvements in cooking yield…”

“…Authors also described that the addition of MCC did not significantly increase toughness 367 (Barbut, et al, 1996). The sensory panel did not significantly differentiate juiciness 368 scores between the controls and MCC products; the acceptability scores also indicated no 369 difference between the high-and low-fat MCC products (Barbut, et al, 1996).…”

“…Only a few studies described MCC as a fat replacer in sausages (Barbut, et al, 1996;362 Mittal, et al, 1993;Schuh, et al, 2013). Low-fat sausages were investigated in these 363 studies.…”

Potentials of Gum From Detarium microcarpum (DM) and Mucuna flagellipes (MF) Seeds as Raw Beef Burger Stabilizers

“…Polysaccharide gums have been used to provide dietary fiber, for therapeutic purposes, to improve moisture retention properties, and to reduce crumb-firming tendencies in white bread [1,2]. In the recent past, increased interest in healthier low calorie diets has also initiated the use of polysaccharide gum as partial fat substitutes in communited meat products [3]. Guar gum for instance has been used in sausages at 0.2-0.5% levels to bind free moisture and retard shrinkage during cooking while locust bean gum has been used to impart a smooth texture in restructured meats and sausages [4].…”

Aplicación de nuevas tecnologías para el diseño y desarrollo de productos de dorada (Sparus aurata) procedente de acuicultura

“…En las muestras tratadas térmicamente, la adición de CMC produjo un ligero descenso de la capacidad de retención de agua respecto a la muestra control y las muestras con KGM. Barbut y Mittal (1996) en sus estudios obtuvieron el mismo resultado para salchichas de frankfurt y dichos autores sugieren la posibilidad de que este hecho se deba a que el CMC envuelva en mayor o menor medida a la proteína miofibrilar impidiéndole la retención de agua.…”