Department of Food Science and Biotechnology of Animal Resources, Konkuk University, 1 Hwayang-dong, Gwangjin-gu, Seoul 143-701, Republic of Korea.
Meat Sci. 2013 Apr;93(4):849-54. doi: 10.1016/j.meatsci.2012.11.054. Epub 2012 Dec 13.
Pig skin and wheat fiber mixture (PSFM) were assessed as fat replacers in frankfurter-type sausages. The addition of PSFM increased the moisture and protein content in the sausage because of the water binding capacity in wheat fiber and protein content in pig skin. The sausage sample containing 20% PSFM had 50% less fat, 32% fewer calories, and showed 39.5% less cooking loss than those of the control (p<0.05). High PSFM content resulted in more stable meat emulsions and increased hardness, cohesiveness, gumminess, and chewiness. No significant differences were observed in color, flavor, tenderness, juiciness, warm-off flavor, and overall acceptability between the control and sausage sample with PSFM by the sensory panel. Therefore, PSFM could be used as fat replacers to obtain lower calories, and higher moisture, protein contents, and emulsion stability than in low-fat frankfurter-type sausages without PSFM.
猪皮和麦麸混合物（PSFM）被评估为法兰克福香肠中的脂肪替代品。由于麦麸的持水能力和猪皮的蛋白质含量，PSFM 的添加增加了香肠的水分和蛋白质含量。与对照相比，含有 20%PSFM 的香肠样本的脂肪减少了 50%，卡路里减少了 32%，烹饪损失减少了 39.5%（p<0.05）。高 PSFM 含量导致更稳定的肉乳化液和增加的硬度、内聚性、胶粘性和咀嚼性。感官小组发现，对照和含有 PSFM 的香肠样本在颜色、风味、嫩度、多汁性、温热风味和总体可接受性方面没有显著差异。因此，PSFM 可用作脂肪替代品，以获得比不含 PSFM 的低脂法兰克福香肠更低的卡路里、更高的水分、蛋白质含量和乳化稳定性。
