Yuan Dongxue, Cao Chuanai, Kong Baohua, Sun Fangda, Zhang Hongwei, Liu Qian
College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China; Heilongjiang Green Food Science & Research Institute, Harbin, Heilongjiang 150028, China.
Meat Sci. 2022 Jul;189:108823. doi: 10.1016/j.meatsci.2022.108823. Epub 2022 Apr 9.
Present study aimed to investigate the concentration effect of micronized cold-pressed hemp seed cake (MCPHSC) on the quality profiles and sensorial attributes of 50% phosphates reduced frankfurters. The results showed that MCPHSC could be used as an ideal phosphates replacer for obviously decreasing the cooking loss and promoting textural and gel properties of reduced-phosphates frankfurters (P < 0.05), which was verified by scanning electron microscopy. Moreover, the incorporation of MCPHSC could significantly inhibit the occurrence of lipid oxidation of reduced-phosphates frankfurters during storage in a dose-dependent manner (P < 0.05). Additionally, replacing 50% phosphates with 2% (w/w) MCPHSC was found to possess the best optimal replacement effect to enhance the quality profiles of reduced-phosphates frankfurters (P < 0.05). However, a higher amount of MCPHSC had a negative effect on the sensorial evaluations of the reduced-phosphates frankfurters. Our results suggested that the addition of MCPHSC could be applied as a practical way for improving the quality defects of reduced-phosphates frankfurters.
本研究旨在探讨微细化冷榨大麻籽饼（MCPHSC）对减少50%磷酸盐的法兰克福香肠品质特征和感官特性的浓度效应。结果表明，MCPHSC可作为理想的磷酸盐替代品，显著降低煮损失，并改善低磷酸盐法兰克福香肠的质地和凝胶特性（P < 0.05），扫描电子显微镜验证了这一点。此外，添加MCPHSC能以剂量依赖的方式显著抑制低磷酸盐法兰克福香肠在储存期间的脂质氧化（P < 0.05）。另外，发现用2%（w/w）MCPHSC替代50%磷酸盐对改善低磷酸盐法兰克福香肠的品质具有最佳的替代效果（P < 0.05）。然而，较高含量的MCPHSC对低磷酸盐法兰克福香肠的感官评价有负面影响。我们的结果表明，添加MCPHSC可作为改善低磷酸盐法兰克福香肠品质缺陷的一种实用方法。
