کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
10143210 | 1646156 | 2019 | 39 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Effect of partial replacement of fat with added water and tragacanth gum (Astragalus gossypinus and Astragalus compactus) on the physicochemical, texture, oxidative stability, and sensory property of reduced fat emulsion type sausage
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کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
پیش نمایش صفحه اول مقاله

چکیده انگلیسی
This study aimed to investigate the effect of partial fat replacement with two species of gum tragacanth (Astragalus gossypinus and Astragalus compactus) on physicochemical, textural, oxidative stability, and acceptability of reduced fat emulsion type sausages. Increasing the concentration of both gums to 1%, minimized extractable fat and cook loss. A. gossypinus at the concentration of 1% was the most effective in retardation of TBARS formation in sausages (pâ¯<â¯0.05). Reduced-fat sausages with 1% A. gossypinus showed the lowest carbonyls at the end of storage (28â¯days) (pâ¯<â¯0.05). Sausages with 1% A. gossypinus or A. compactus showed the lowest shear force (~6 and ~7â¯N respectively) and hardness (~21â¯N/cm2) among all treatments (pâ¯<â¯0.05). The results suggested that A. gossypinus (1%) enhanced oxidative stability and textural properties. Addition of 0.5% A. gossypinus showed an acceptable sensory score of the sausage formulation and as a potential fat replacer in the reduced fat sausages.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Meat Science - Volume 147, January 2019, Pages 135-143
Journal: Meat Science - Volume 147, January 2019, Pages 135-143
نویسندگان
Esmaeel Abbasi, Roghayeh Amini Sarteshnizi, Hassan Ahmadi Gavlighi, Mehdi Nikoo, Mohammad Hossein Azizi, Nushin Sadeghinejad,