咀嚼度
食品科学
化学
乳清蛋白
乳状液
脂肪替代品
动物脂肪
脂肪球
分离乳清蛋白粉
乳脂
生物化学
亚麻籽油
作者
Burcu Öztürk,Müge Urgu-Öztürk,Meltem Serdaroğlu,Nurcan Koca
出处
期刊:Meat Science
[Elsevier]
日期:2022-02-01
卷期号:184: 108672-108672
被引量:29
标识
DOI:10.1016/j.meatsci.2021.108672
摘要
The current study was conducted to investigate the utilization of microparticulated whey protein (MWP) in different levels (5% or 10%) as partial fat replacers in emulsified beef sausage formulations. Inclusion of MWP resulted in sausages having decreased amounts of fat and energy while increased amounts of protein. Both emulsion stability and processing yield were the highest in samples containing MWP. No differences were recorded in L* values of the sausages although both a* and b* values were higher in MWP sausages than in full-fat sausages regardless of MWP level. Increased amounts of MWP led to lower hardness, chewiness and adhesiveness. Micrographs brought out the organized and reticulated structure of the sausages containing 10% MWP. MWP did not cause unfavorable impacts in general sensory acceptance, besides, it was associated with increased oxidative stability. Overall, the findings highlighted the favorable effects of MWP in terms of nutritional, technological, sensory and oxidative quality indicating the possibility to design low-fat emulsified meat product formulations.
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