Tan S S, Aminah A, Mohd Suria Affandi Y, Atil O, Babji A S
Department of Food Science, School of Chemical Sciences and Food Technology, Universiti Kebangsaan Malaysia, 43600 Bangi, Malaysia.
Int J Food Sci Nutr. 2001 Jan;52(1):91-8. doi: 10.1080/09637480020027282.
Physico-chemical and sensory characteristics of frankfurters prepared with three types of palm fats (PF60: 40, PF70: 30 and PF80: 20) and palm olein (POo) at 20 and 25% of fat levels were studied. Incorporation of different fats at 20 and 25% did not affect the cooking yields of the frankfurters. Frankfurters incorporated with 25% POo showed the highest value of water-holding capacity (WHC) among eight formulations. The frankfurters containing POo showed the least cooking loss compared to those with palm fats. The incorporation of different type and level of fats resulted in significant changes in the colour (lightness, redness, yellowness) of frankfurters. Texture profiles of both raw and cooked frankfurters were found to be altered by the blending of different type and level of fats. In raw frankfurters, hardness for frankfurters mixed with palm fats were significantly higher than the one with POo but greater values for cohesiveness was observed in raw frankfurters blended with POo. Lowest chewiness was demonstrated by frankfurters mixed with 20% POo. Grilling increased the hardness values of all frankfurters. Contrary to the raw counterparts, cooked frankfurter with POo was the hardest among all formulations. Cohesiveness and chewiness was also found to be significantly higher for cooked frankfurters mixed with POo. Raw frankfurters with fat content of 25% showed greater value in hardness than those of 20%. However, there were no significant differences (P > 0.05) observed for all the texture profile attributes in cooked frankfurters due to fat levels. In sensory evaluation, frankfurters prepared with POo were found to be most acceptable by consumer panels as they scored the highest for hardness rating, chicken flavour, oiliness and overall acceptance attributes.
研究了用三种类型的棕榈脂肪（PF60:40、PF70:30和PF80:20）以及棕榈油精（POo）在20%和25%脂肪水平下制备的法兰克福香肠的物理化学和感官特性。在20%和25%的脂肪水平下加入不同的脂肪不会影响法兰克福香肠的烹饪产量。在八种配方中，加入25%POo的法兰克福香肠显示出最高的持水能力（WHC）值。与含有棕榈脂肪的法兰克福香肠相比，含有POo的法兰克福香肠烹饪损失最小。不同类型和水平的脂肪加入导致法兰克福香肠的颜色（亮度、红色度、黄色度）发生显著变化。发现生熟法兰克福香肠的质地剖面会因不同类型和水平的脂肪混合而改变。在生法兰克福香肠中，与POo混合的法兰克福香肠的硬度显著高于与POo混合的香肠，但在与POo混合的生法兰克福香肠中观察到更高的内聚性值。与20%POo混合的法兰克福香肠显示出最低的咀嚼性。烤制增加了所有法兰克福香肠的硬度值。与生香肠相反，含有POo的熟法兰克福香肠在所有配方中是最硬的。还发现与POo混合的熟法兰克福香肠的内聚性和咀嚼性也显著更高。脂肪含量为25%的生法兰克福香肠的硬度值高于20%的。然而，由于脂肪水平，熟法兰克福香肠的所有质地剖面属性均未观察到显著差异（P>0.05）。在感官评价中，发现用POo制备的法兰克福香肠最受消费者小组接受，因为它们在硬度评级、鸡肉风味、油腻感和总体接受属性方面得分最高。
