The effects of carrageenan and pectin on some quality characteristics of low-fat beef frankfurters

Candogan K., Kolsarici N.

MEAT SCIENCE, cilt.64, sa.2, ss.199-206, 2003 (SCI-Expanded) identifier identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 64 Sayı: 2
  • Basım Tarihi: 2003
  • Doi Numarası: 10.1016/s0309-1740(02)00181-x
  • Dergi Adı: MEAT SCIENCE
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.199-206
  • Anahtar Kelimeler: low-fat frankfurters, carrrageenan, pectin, beef, REDUCED FAT, SOY PROTEIN, SENSORY CHARACTERISTICS, CHOPPING TEMPERATURE, STABILITY, OIL, SAUSAGES, EMULSION, PRODUCTS, CHLORIDE
  • Ankara Üniversitesi Adresli: Evet

Özet

Effects of carrageenan (0.3, 0.5, or 0.7%) and carrageenan (0.3, 0.5, or 0.7%) with a pectin gel (20%) on some quality characteristics of low-fat beef frankfurters were evaluated in comparison to a high-fat control (HFC) and a low-fat control (LFC). While low-fat frankfurters had < 3.0% fat, 73-76% moisture, 13-14% protein, HFC had 17% fat, 59% moisture, and 14% protein. A reduction of 50-59% in cholesterol was determined in low fat beef frankfurters as compared to HFC (P<0.05). Better process yield and emulsion stability, and less purge were observed with increasing carrageenan concentration. Treatment groups showed higher water holding capacity (WHC) than LFC, and lower WHC than HFC (P<0.05). With increasing carrageenan concentration, WHC,increased and penetrometer value decreased in low-fat frankfurters. (C) 2002 Elsevier Science Ltd. All rights reserved.