کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
2451695 1109691 2008 8 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Low-fat sodium-reduced sausages: Effect of the interaction between locust bean gum, potato starch and κ-carrageenan by a mixture design approach
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
پیش نمایش صفحه اول مقاله
Low-fat sodium-reduced sausages: Effect of the interaction between locust bean gum, potato starch and κ-carrageenan by a mixture design approach
چکیده انگلیسی

A mixture design approach was used to evaluate interactions between potato starch, locust bean gum and κ-carrageenan and their effect on cooking yield, expressible moisture, texture and color in low-fat sodium-reduced sausages formulated with potassium and calcium chloride. Starch had a notable influence on cooking yield and texture, increasing product hardness and resilience as starch proportion increased. The added salt did not allow complete starch granule gelatinization and swelling, which negatively affected water retention, cohesiveness and lightness. Locust bean gum and κ-carrageenan improved cooking yield and reduced expressible moisture in formulations containing higher proportions of potato starch. The presence of other ions could have enhanced κ-carrageenan functionality and its synergistic interaction with locust bean gum, improving texture and water retention, with only minor effects on sausage color. At the lower tested proportions starch can be used as an extender in low-fat cooked meat products if κ-carrageenan and locust bean gum are included in similar proportions.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Meat Science - Volume 78, Issue 4, April 2008, Pages 406–413
نویسندگان
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