College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
Sharable Platform of Large-Scale Instruments & Equipments, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
Meat Sci. 2022 Mar;185:108708. doi: 10.1016/j.meatsci.2021.108708. Epub 2021 Nov 15.
Our study assessed the effects of micronized cold-pressed sesame seed cake (MCPSSC) incorporation as a potential phosphate replacement on the textural and gel properties of 50% reduced-phosphate frankfurters. Our results indicated that moderate MCPSSC addition (4%) resulted in the strongest inhibition of textural quality deficits in reduced-phosphates frankfurters, which was confirmed via scanning electron microscopy. Moreover, although some differences were perceived in the sensorial parameters and flavour profile of reduced-phosphate frankfurters prepared with MCPSSC, all of them were deemed acceptable. Therefore, incorporating moderate amounts of MCPSSC is a feasible strategy to reduce the phosphate contents of frankfurters and promote "clean label" practices.
我们的研究评估了将微细化冷榨芝麻饼（MCPSSC）作为一种潜在的磷酸盐替代品添加到 50%减磷法兰克福肠中对其质地和凝胶特性的影响。我们的结果表明，适度添加 MCPSSC（4%）可有效抑制减磷法兰克福肠中质地质量缺陷，这一点通过扫描电子显微镜得到了证实。此外，尽管添加 MCPSSC 制备的减磷法兰克福肠在感官参数和风味特征上存在一些差异，但所有这些差异都被认为是可以接受的。因此，适量添加 MCPSSC 是一种降低法兰克福肠中磷酸盐含量并促进“清洁标签”实践的可行策略。
