Using a stable pre-emulsified canola oil system that includes porcine plasma protein hydrolysates and oxidized tannic acid to partially replace pork fat in frankfurters

Application of temperature-controlled ultrasound treatment and its potential to reduce phosphate content in frankfurter-type sausages by 50%

“…The color of frankfurters was determined by using our previous reported method [2] via a ZE-6000 colormeter (Nippon Denshoku, Kogyo Co., Ltd., Tokyo, Japan). Where the L *-value, a *-value and b *-value represent lightness, redness/greenness and yellowness/blueness, respectively.…”

“…Furthermore, the overall acceptability (1 = low; 7 = high) of each frankfurter was also provided by the panelists. Before sensory evaluation, some preparatory work was conducted according to the same procedure of Chen et al [2] .…”

“…are widely consumed in many countries throughout the world [1] . Their popularity is mainly attributed to their unique flavor and taste, convenience, and economic aspects [2] . During the processing of emulsified meat products, diverse additives (either natural or synthetic) are commonly applied to promote textural or sensorial properties and product shelf-life [3] .…”

Composite Gel Fabricated with Konjac Glucomannan and Carrageenan Could Be Used as a Cube Fat Substitute to Partially Replace Pork Fat in Harbin Dry Sausages

“…Instrumental colour was evaluated using the method of Chen et al [ 5 ]. The samples of each treatment were maintained at 25 °C for 30 min and then sliced into approximately 2.0-centimeter-thick pieces.…”

“…It is generally known that animal fats confer favourable quality and acceptability properties (such as aroma, texture and mouthfeel) to fermented dry sausages [ 2 ]. However, research has proven that excessive fat intake is the main reason for an increased risk of cardiovascular and cerebrovascular diseases, obesity and some types of cancer [ 3 , 4 , 5 ]. Dietary guidelines prepared by the World Health Organization [ 6 ] state that consumers need to be aware of the dangers of excessive fat intake and daily fat intake should not exceed 30% of the total calories.…”