Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), CONICET, Facultad de Ciencias Exactas, UNLP, 47 y 116, La Plata 1900, Argentina.
Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), CONICET, Facultad de Ciencias Exactas, UNLP, 47 y 116, La Plata 1900, Argentina.
Meat Sci. 2014 Mar;96(3):1297-303. doi: 10.1016/j.meatsci.2013.11.004. Epub 2013 Nov 10.
Response surface methodology was used to analyze the effect of milk proteins and 2:1 κ:ι-carrageenans on cooking loss (CL), weight lost by centrifugation (WLC) and texture attributes of low-fat meat sausages with pre-emulsified fish oil. A central-composite design was used to develop models for the objective responses. Changes in carrageenans affected more the responses than milk proteins levels. Convenience functions were calculated for CL, WLC, hardness, and springiness of the product. Responses were optimized simultaneously minimizing CL and WLC; ranges for hardness and springiness corresponded to commercial products (20 g of pork fat/100 g). The optimum corresponded to 0.593 g of carrageenans/100 g and 0.320 g of milk proteins and its total lipid content was 6.3 g/100 g. This formulation was prepared and evaluated showing a good agreement between predicted and experimental responses. These additives could produce low-fat meat sausages with pre-emulsified fish oil with good nutritional quality and similar characteristics than traditional ones.
响应面法被用于分析乳蛋白和 2:1κ:ι-卡拉胶对低脂鱼肉香肠的烹饪损失（CL）、离心损失（WLC）和质构特性的影响，其中鱼油预先乳化。采用中心复合设计来开发目标响应的模型。卡拉胶的变化比乳蛋白水平更能影响这些响应。方便函数被计算用于产品的 CL、WLC、硬度和弹性。响应被同时优化，以最小化 CL 和 WLC；硬度和弹性的范围对应于商业产品（每 100 克猪肉脂肪 20 克）。最佳值对应于每 100 克卡拉胶 0.593 克和乳蛋白 0.320 克，其总脂肪含量为 6.3 克/100 克。该配方被制备并进行了评估，预测值和实验值之间有很好的一致性。这些添加剂可以生产低脂鱼肉香肠，具有良好的营养价值和与传统香肠相似的特性，且含有预先乳化的鱼油。
