کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
2450902 | 1109665 | 2009 | 7 صفحه PDF | دانلود رایگان |
The effect of hydrolyzed potato protein (HPP), a natural antioxidant, on emulsion quality was investigated using a factorial design with two Fat (15%, 30%) and two HPP (0%, 2.5%) levels, with three replications. The colour of the raw emulsions as well as cooking losses, textural properties and TBARS of cooked frankfurters were measured. Increasing the Fat proportion significantly (P < 0.05) increased L∗, Hab0 and decreased a∗, b∗, Cab∗ and hardness. Meat emulsions with added HPP were darker (lower L∗) than those made without HPP and also had lower values of a∗ and b∗. The addition of HPP (2.5%) significantly (P < 0.05) decreased cooking losses and fracture force, and had a significant (P < 0.05) inhibitory effect on lipid oxidation in cooked frankfurters. These results suggest that HPP has both antioxidant and emulsifying properties which may be of potential use in meat emulsion manufacturing.
Journal: Meat Science - Volume 83, Issue 1, September 2009, Pages 24–30