Influence of chicken protein isolate and heating temperature on textural properties of low-fat frankfurters

Moraes, Kessiane Silva de; Rafael, Ruan da Silva; Salas-Mellado, Myriam de las Mercedes; Prentice, Carlos

doi:10.3382/japr.2010-00182

Cited by 2 publications

(1 citation statement)

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“…Therefore, several studies have attempted to reduce the fat content of these emulsified chicken products by utilizing fat substitutes or mixtures of functional ingredients and water, and simultaneously minimizing changes in their sensory and textural properties. Some examples of such substitutes are as follows:bacterial nanocellulose (Marchetti et al, 2017), sunflower seed oil and dietary fibre mixture (Choi et al, 2013), dietary fibre extracted from makgeolli lees (Choi et al, 2013), safflower oil, canola, olive, sunflower, and perilla-canola oil (Kaynakci & Kiliç, 2021;Nieto & Lorenzo, 2021;Shin et al, 2020;Zhang et al, 2018),modified potato and tapioca starches (Hachmeister & Herald, 1998),chicken protein isolate (Silva Moraes et al, 2011),apple pomace fibre (Choi et al, 2016), Hoary basil seed mucilage (Saengphol & Pirak, 2018) , and chicken skin and wheat fibre mixture (Choe & Kim, 2019), pineapple dietary fibre and water (Henning et al, 2016).…”

Section: Introductionmentioning

confidence: 99%

Effects of Agaricus bisporus alone or in combination with soybean oil or water as fat substitutes on gel properties, rheology, water distribution, and microstructure of chicken batters

Nan

Zhou

et al. 2022

Food Sci. Technol

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This research aimed to investigate the effect of Agaricus bisporus mushrooms alone or in combination with soybean oil or water as fat substitutes on different properties of chicken batter. The cooking yield, water holding capacity, colour, texture, storage modulus (G'), T 2 relaxation time, and microstructure of chicken batters were analysed. Results showed that the above three adding ways of Agaricus bisporus mushrooms promoted the transformation of free water into immobilized water and improved the cooking yield, water holding capacity, texture, and rheological properties of the chicken batter. However, the colour of the chicken batter changed significantly (p < 0.05). Particularly, the combination of Agaricus bisporus and soybean oil demonstrated the optimal effect to improve the gel properties, rheology, microstructure and water-binding ability of the chicken batter. Thus, the results suggest that the concomitant use of Agaricus bisporus and soybean oil is a promising strategy for developing healthier chicken products.

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