Crehan C M, Hughes E, Troy D J, Buckley D J
Teagasc, The National Food Centre, Dunsinea, Castleknock, Dublin 15, Ireland.
Meat Sci. 2000 Aug;55(4):463-9. doi: 10.1016/s0309-1740(00)00006-1.
The effects of fat level (5, 12 and 30%) and maltodextrin on emulsion stability, cook loss, colour, texture and sensory characteristics of frankfurters were investigated. Three fat levels (5, 12 and 30%) were formulated containing added maltodextrin. For each fat level a control was prepared without added maltodextrin giving a total of 6 treatments (3×2 factorial design). Reducing the fat from 30 to 5% increased cook loss and decreased emulsion stability. Panellists detected an increase in juiciness and a decrease in overall texture, overall acceptability when the fat level was reduced from 30 to 5%. Instron texture profile analysis showed a decrease in hardness, chewiness and gumminess and an increase in springiness with decreasing fat level. Maltodextrin addition caused a significant decrease in cook loss of the frankfurters but also decreased the emulsion stability. An interactive effect (P<0.05) occurred between fat level and maltodextrin resulting in no significant difference in hardness, gumminess and chewiness values when maltodextrin was present in the reduced-fat (5 and 12%) frankfurters. Saltiness, overall flavour intensity, overall texture and overall acceptability were unaltered (P>0.05) by maltodextrin. The results indicate that maltodextrin can be used as a suitable fat replacer since it offset some of the changes brought about by fat reduction, decreasing cook loss and maintaining a number of textural and sensory characteristics of the frankfurters.
研究了脂肪水平（5%、12%和30%）和麦芽糊精对法兰克福香肠的乳化稳定性、煮制损失、颜色、质地和感官特性的影响。配制了三种添加麦芽糊精的脂肪水平（5%、12%和30%）。对于每种脂肪水平，制备了不添加麦芽糊精的对照品，共6种处理（3×2析因设计）。将脂肪从30%降至5%会增加煮制损失并降低乳化稳定性。评审员发现，当脂肪水平从30%降至5%时，多汁性增加，整体质地和整体可接受性下降。Instron质地剖面分析表明，随着脂肪水平的降低，硬度、咀嚼性和黏性降低，弹性增加。添加麦芽糊精可显著降低法兰克福香肠的煮制损失，但也会降低乳化稳定性。脂肪水平和麦芽糊精之间存在交互作用（P<0.05），当低脂（5%和12%）法兰克福香肠中存在麦芽糊精时，硬度、黏性和咀嚼性值无显著差异。麦芽糊精对咸味、整体风味强度、整体质地和整体可接受性无影响（P>0.05）。结果表明，麦芽糊精可作为一种合适的脂肪替代品，因为它抵消了脂肪减少带来的一些变化，减少了煮制损失，并保持了法兰克福香肠的一些质地和感官特性。
