Department of Animal and Food Sciences, University of Kentucky, 209 W. P. Garrigus Building, KY 40546-0215, USA.
Meat Sci. 2012 Sep;92(1):8-15. doi: 10.1016/j.meatsci.2012.03.012. Epub 2012 Mar 26.
Textural, rheological and microstructural properties of frankfurters made with 20% pork backfat, 20% canola or 20% canola-olive (3:1) oils, including rice bran (RB) and walnut extract (WE) as macronutrients (2.5%) were investigated. Textural parameters, including hardness, gumminess and rupture-force, were highly (P<0.05) influenced by the fat-oil composition. Addition of RB or WE in vegetable oil emulsions improved textural consistency (P<0.05). However, RB addition reduced gelling capacity, suggesting antagonistic interactions between fiber and oil droplets. Vegetable oil addition favored gel network formation, and, when combined with WE, showed the highest improvement of gel elasticity. These textural and gelling properties were corroborated by frankfurter micrographs, which revealed interactions between vegetable oils, RB, or WE with protein matrix and fat globules affecting these parameters. The results suggest that functional plant-derived ingredients can be valuable to the modification of frankfurter formulations for improved nutrition and as well as textural quality.
研究了 20%猪背脂、20%菜籽油或 20%菜籽油-橄榄油（3:1）油，包括米糠（RB）和核桃提取物（WE）作为宏量营养素（2.5%），制作法兰克福香肠的质地、流变学和微观结构特性。质地参数，包括硬度、胶粘性和破裂力，受脂肪-油组成的高度影响（P<0.05）。在植物油乳液中添加 RB 或 WE 可改善质地一致性（P<0.05）。然而，RB 的添加降低了胶凝能力，表明纤维和油滴之间存在拮抗相互作用。植物油的添加有利于凝胶网络的形成，并且与 WE 结合时，显示出凝胶弹性的最大提高。这些质地和胶凝特性通过法兰克福香肠的微观结构得到证实，这表明植物油、RB 或 WE 与蛋白质基质和脂肪球之间的相互作用影响了这些参数。结果表明，功能性植物源性成分可用于改良法兰克福香肠的配方，以提高营养和质地质量。
