Hughes E, Mullen A M, Troy D J
Teagasc, The National Food Centre, Dunsinea, Castleknock, Dublin 15, Ireland.
Meat Sci. 1998 Jan;48(1-2):169-80. doi: 10.1016/s0309-1740(97)00087-9.
The effects of fat level (5% and 12%), tapioca starch and whey protein on the hydration/ binding properties, colour, textural and sensory characteristics of frankfurters were investigated. Decreasing the fat content increased cook loss and decreased emulsion stability and product lightness. Fat reduction increased smoke, spice and salt intensities and increased overall flavour intensity and juiciness. Texture profile analysis (TPA) indicated that fat reduction decreased gumminess and cohesiveness but the other parameters measured were unaffected. Addition of tapioca starch or whey protein reduced cook loss and increased emulsion stability. Whey protein did not effect the sensory characteristics but tapioca starch increased overall flavour intensity. Both ingredients increased hardness, adhesiveness, gumminess and chewiness as measured by TPA. Two-factor interactions between fat level and ingredient were observed for several parameters. The results indicate that both ingredients can partially offset some of the changes which occur in low-fat frankfurters when fat is replaced with added water and protein level is constant.
研究了脂肪含量（5%和12%）、木薯淀粉和乳清蛋白对法兰克福香肠的水化/结合特性、颜色、质地和感官特性的影响。降低脂肪含量会增加煮制损失，降低乳化稳定性和产品亮度。减少脂肪会增加烟熏味、香料味和盐味强度，并增加整体风味强度和多汁性。质地剖面分析（TPA）表明，减少脂肪会降低黏性和内聚性，但其他测量参数不受影响。添加木薯淀粉或乳清蛋白可减少煮制损失并提高乳化稳定性。乳清蛋白不影响感官特性，但木薯淀粉会增加整体风味强度。通过TPA测量，两种成分均增加了硬度、黏附性、黏性和咀嚼性。对于几个参数，观察到脂肪水平和成分之间的双因素相互作用。结果表明，当用添加的水替代脂肪且蛋白质水平恒定时，两种成分都可以部分抵消低脂法兰克福香肠中发生的一些变化。
