Candogan Kezban, Kolsarici Nuray
Department of Food Engineering, Faculty of Agriculture, Ankara University, 06110- Diskapi Ankara, Turkey.
Meat Sci. 2003 Jun;64(2):207-14. doi: 10.1016/s0309-1740(02)00182-1.
Storage stability of low-fat frankfurters (<3.0 fat content) formulated with carrageenan (0.3, 0.5, and 0.7%) or carrageenan with a pectin gel (PG) (20%) was examined during 49-day refrigerated storage. Low fat frankfurters had higher bacterial growth than high-fat control (HFC) over the refrigerated storage due to higher water activity resulting from extra water addition. While there was no change in the pH of low-fat frankfurters initially due to carrageenan or PG incorporation, the most noticeable pH decline was observed in PG-added frankfurters followed by only carrageenan added ones over the storage period. HFC had the highest (P<0.05) TBA value and the lowest redness index (a(∗)/b(∗)) all the time as compared with carrageenan or carrageenan and PG added low-fat frankfurters. Low-fat frankfurters formulated with either carrageenan or carrageenan with PG had acceptable sensory scores.
研究了用卡拉胶（0.3%、0.5%和0.7%）或卡拉胶与果胶凝胶（PG）（20%）配制的低脂法兰克福香肠（脂肪含量<3.0%）在49天冷藏储存期间的储存稳定性。由于额外添加水分导致水分活度较高，低脂法兰克福香肠在冷藏储存期间的细菌生长高于高脂对照（HFC）。虽然最初由于加入卡拉胶或PG，低脂法兰克福香肠的pH值没有变化，但在储存期间，添加PG的法兰克福香肠的pH值下降最为明显，其次是仅添加卡拉胶的香肠。与添加卡拉胶或卡拉胶和PG的低脂法兰克福香肠相比，HFC的硫代巴比妥酸（TBA）值始终最高（P<0.05），红色指数（a(∗)/b(∗)）最低。用卡拉胶或卡拉胶与PG配制的低脂法兰克福香肠具有可接受的感官评分。
