Department of Food Technology, Engineering and Nutrition Food Technology, LTH, Chemical Center, P.O. Box 124, SE-221 00 Lund, Sweden.
Meat Sci. 2014 Jan;96(1):423-8. doi: 10.1016/j.meatsci.2013.08.020. Epub 2013 Aug 14.
Rye bran was added to frankfurter-type sausages and meatballs with the aim of producing low-fat products with increased dietary fibre content. The addition of untreated rye bran to sausages was detrimental, causing a substantial increase in frying loss (20% compared to 13.2%). The addition of rye bran treated with hydrolytic enzymes reduced the frying loss to 15.2-16.4%. The firmness was also improved by the treatments (12.8-14.2 N compared to 8.8 N). Enzymatic treatment of rye bran did not however improve the water-holding capacity or the texture of sausages compared to the rye bran that had only been soaked in water. The reason could be that enzymes degraded the solubilized fraction of the dietary fibre, leaving small fragments that cannot contribute to the water-holding capacity and the texture of the sausages. The benefits of treating rye bran in water were not seen in meatballs, probably due to the more particulate structure of meatballs, which is not as sensitive to additives.
黑麦麸皮被添加到法兰克福香肠和肉丸中，目的是生产出富含膳食纤维的低脂产品。未处理的黑麦麸皮的添加对香肠是有害的，导致油炸损失显著增加（与 13.2%相比增加了 20%）。用水解酶处理的黑麦麸皮的添加将油炸损失降低到 15.2-16.4%。处理也改善了硬度（12.8-14.2 N 与 8.8 N 相比）。然而，与仅用水浸泡的黑麦麸皮相比，酶处理黑麦麸皮并没有提高香肠的持水能力或质地。原因可能是酶降解了膳食纤维的可溶部分，留下了不能提高香肠持水能力和质地的小碎片。在肉丸中没有看到处理黑麦麸皮的好处，这可能是由于肉丸的颗粒状结构更复杂，对添加剂不那么敏感。
