Candogan Kezban, Kolsarici Nuray
Department of Food Engineering, Faculty of Agriculture, Ankara University, 06110 Diskapi Ankara, Turkey.
Meat Sci. 2003 Jun;64(2):199-206. doi: 10.1016/s0309-1740(02)00181-x.
Effects of carrageenan (0.3, 0.5, or 0.7%) and carrageenan (0.3, 0.5, or 0.7%) with a pectin gel (20%) on some quality characteristics of low-fat beef frankfurters were evaluated in comparison to a high-fat control (HFC) and a low-fat control (LFC). While low-fat frankfurters had <3.0% fat, 73-76% moisture, 13-14% protein, HFC had 17% fat, 59% moisture, and 14% protein. A reduction of 50-59% in cholesterol was determined in low fat beef frankfurters as compared to HFC (P<0.05). Better process yield and emulsion stability, and less purge were observed with increasing carrageenan concentration. Treatment groups showed higher water holding capacity (WHC) than LFC, and lower WHC than HFC (P<0.05). With increasing carrageenan concentration, WHC increased and penetrometer value decreased in low-fat frankfurters.
将角叉菜胶（0.3%、0.5%或0.7%）以及角叉菜胶（0.3%、0.5%或0.7%）与果胶凝胶（20%）添加到低脂牛肉法兰克福香肠中，研究其对香肠某些品质特性的影响，并与高脂对照（HFC）和低脂对照（LFC）进行比较。低脂法兰克福香肠的脂肪含量<3.0%，水分含量73 - 76%，蛋白质含量13 - 14%，而HFC的脂肪含量为17%，水分含量为59%，蛋白质含量为14%。与HFC相比，低脂牛肉法兰克福香肠中的胆固醇含量降低了50 - 59%（P<0.05）。随着角叉菜胶浓度的增加，观察到更好的加工产量和乳化稳定性，以及更少的渗出物。处理组的持水能力（WHC）高于LFC，但低于HFC（P<0.05）。在低脂法兰克福香肠中，随着角叉菜胶浓度的增加，WHC增加，而硬度计值降低。
