Pintado T, Herrero A M, Jiménez-Colmenero F, Ruiz-Capillas C
Institute of Food Science, Technology and Nutrition (ICTAN-CSIC). José Antonio Novais, 10, 28040 Madrid, Spain.
Institute of Food Science, Technology and Nutrition (ICTAN-CSIC). José Antonio Novais, 10, 28040 Madrid, Spain.
Meat Sci. 2016 Apr;114:75-84. doi: 10.1016/j.meatsci.2015.12.009. Epub 2015 Dec 19.
Different strategies were examined for incorporation of chia flour (10%) and olive oil to improve the fat content in frankfurters. Nutritional composition, technological properties, sensory and microbiological analyses were studied as affected by the strategy used and by chilling storage. Chia increased total dietary fibre (98% insoluble dietary fibre) and minerals (K, Mg, Ca, Mn) irrespective of the incorporation strategy. Fat and energy content reduction (>26%) were achieved in all frankfurters reformulated with chia and olive oil. Chia addition increased linolenic acid and reduced processing and purge in all samples. Lightness and redness of frankfurters were affected by the presence of chia, but there was no clear evidence of influence by the mode of addition. Frankfurter texture was influenced by the strategy used to incorporate chia and olive oil and by chilling storage. Samples were judged acceptable and contained low microorganism levels. Frankfurters containing chia were suitable for labelling with certain nutrition and health claims.
研究了不同的策略，以将奇亚籽粉（10%）和橄榄油加入法兰克福香肠中，以提高其脂肪含量。研究了所用策略和冷藏储存对营养成分、工艺特性、感官和微生物分析的影响。无论采用何种添加策略，奇亚籽都能增加总膳食纤维（98%为不溶性膳食纤维）和矿物质（钾、镁、钙、锰）。用奇亚籽和橄榄油重新配方的所有法兰克福香肠的脂肪和能量含量均降低（>26%）。添加奇亚籽增加了亚麻酸含量，并减少了所有样品的加工损失和渗出物。奇亚籽的存在影响了法兰克福香肠的亮度和红色度，但没有明确证据表明添加方式有影响。法兰克福香肠的质地受加入奇亚籽和橄榄油的策略以及冷藏储存的影响。样品被判定为可接受，且微生物水平较低。含有奇亚籽的法兰克福香肠适合标注某些营养和健康声明。
