کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
5791653 1109616 2014 5 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Effect of glasswort (Salicornia herbacea L.) on the texture of frankfurters
کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
پیش نمایش صفحه اول مقاله
Effect of glasswort (Salicornia herbacea L.) on the texture of frankfurters
چکیده انگلیسی


- Frankfurters were prepared with 0.75% NaCl and various glasswort levels.
- Addition of glasswort improved the textural properties of the frankfurters.
- The effect might be related to salts and dietary fiber contained in glasswort.

This study was aimed at evaluation of the effect of glasswort levels (0, 0.5, 1, and 1.5%) on the textural properties of frankfurters formulated with 0.75% NaCl. The addition of glasswort improved protein solubility (P < 0.05) and apparent viscosity of frankfurters formulated with 0.75% NaCl, resulting in increased cooking yield and emulsion stability. This phenomenon might be mainly related to salts and dietary fiber within glasswort. In addition, the textural properties of frankfurter prepared with 0.75% NaCl and 1.5% glasswort showed similar properties (P > 0.05) compared to those of control (1.5% NaCl). Our result suggests that the use of glasswort can be an effective approach to manufacture reduced-salt meat products. Moreover, the addition of 1.5% glasswort in frankfurters formulated with 0.75% NaCl is the optimum level without adverse effect on the texture.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Meat Science - Volume 97, Issue 4, August 2014, Pages 513-517
نویسندگان
, , , , , , , , , ,