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Substituting Olive Oil for Pork Backfat Affects Quality of Low‐Fat Frankfurters
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Personen und Körperschaften: | , |
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Titel: |
Substituting Olive Oil for Pork Backfat Affects Quality of Low‐Fat Frankfurters |
In: | Journal of Food Science, 58, 1993, 4, S. 705-709 |
veröffentlicht: |
Wiley
|
Umfang: | 705-709 |
ISSN: |
0022-1147 1750-3841 |
DOI: | 10.1111/j.1365-2621.1993.tb09339.x |
Zusammenfassung: | <jats:title>ABSTRACT</jats:title><jats:p>Low‐fat frankfurters (10% fat), formulated for 10%, 12% and 14% protein, were made with olive oil. Compared to control (27.6% all animal fat, 10.9% protein) they had similar flavor, lower (P<0.05) TBA values and reduced (44.7–47.6%) caloric content, but had lower (P<0.05) processing yield (5.5–6.5%) and overall palatability. Among low‐fat treatments, samples with 12% protein had better quality characteristics. The 12% protein frankfurters compared to the control (exccpl for palatability), had similar (P>0.05) sensory attributes and higher (P<0.05) skin strength and improved texture. The treatment with 10% protein had undesirable color and was very soft. That with 14% protein had the same (P>0.05) red color as the control but higher (P<0.05) firmness, skin strength and textural traits and lower (P<0.05) juiciness.</jats:p> |
Format: | E-Article |
Quelle: | Wiley (CrossRef) |
Sprache: | Englisch |