OmniHealth Group, Inc, New Taipei City, Taiwan, ROC.
J Food Sci. 2014 Jun;79(6):C1117-22. doi: 10.1111/1750-3841.12494. Epub 2014 Jun 2.
The physicochemical and sensory characteristics of pork frankfurters containing different levels (10% to 30%) of bacterial cellulose (nata) were evaluated. Emulsion stability of the raw meat batter decreased with the addition of nata. For nata-added treatments, increasing levels of nata in frankfurters resulted in decreased textural hardness and shear values. Sensory results indicated that N10 and N20 had significantly higher firmness scores than N30 and control. However, juiciness score did not differ for all treatments. Incorporation of nata at lower levels (10% to 20%) did not have detrimental effects on the physicochemical, textural, sensory, and microbiological properties of regular-fat frankfurters. Addition of a higher level (30%) of nata essentially produced comparable sensory properties to the control, but lower levels of nata in frankfurters yielded higher sensory firmness and instrumental hardness values. Based on the composite results, manufacture of regular-fat frankfurter containing 10% to 20% high-fiber nata resulted in product quality comparable to the control.
We demonstrated the manufacture of quality-improved frankfurters with the inclusion of a high-fiber functional ingredient, nata.
评估了含有不同水平（10％至 30％）细菌纤维素（纳塔）的猪肉法兰克福香肠的物理化学和感官特性。生肉面糊的乳化稳定性随纳塔的添加而降低。对于添加纳塔的处理，法兰克福香肠中纳塔含量的增加导致质地硬度和剪切值降低。感官结果表明，N10 和 N20 的硬度评分明显高于 N30 和对照组。然而，所有处理的多汁性评分没有差异。在较低水平（10％至 20％）下添加纳塔不会对常规脂肪法兰克福香肠的物理化学、质地、感官和微生物特性产生不利影响。添加较高水平（30％）的纳塔基本上可以产生与对照品相当的感官特性，但法兰克福香肠中较低水平的纳塔可产生更高的感官硬度和仪器硬度值。基于综合结果，制造含有 10％至 20％高纤维纳塔的常规脂肪法兰克福香肠可获得与对照品相当的产品质量。
我们展示了通过包含高纤维功能性成分纳塔来制造改良品质的法兰克福香肠。
