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Effects of Fat Level, Tapioca Starch and Whey protein on Frankfurters Formulated with 5/100 and 12/100 Fat

机译:脂肪水平,木薯淀粉和乳清蛋白对配制5/100和12/100脂肪的法兰克福香肠的影响

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摘要

The effects of fat level (5/100 and 12/100), tapioca starch and whey protein on the hydration/ binding properties, colour, textural and sensory characteristics of frankfurters were investigated. Decreasing the fat content increased cook loss and decreased emulsion sta- bility and product lightness. Fat reduction increased smoke, spice and salt intensities and increased overall flavour intensity and juiciness. Texture profile analysis (TPA) indicated that fat reduction decreased gumminess and cohesiveness but the other parameters mea- sured were unaffected.
机译:研究了脂肪水平(5/100和12/100),木薯淀粉和乳清蛋白对法兰克福香肠水合/结合特性,颜色,质地和感官特性的影响。降低脂肪含量会增加蒸煮损失,并降低乳状液的稳定性和产品的清淡度。减少脂肪会增加烟,香料和盐分的强度,并增加总体风味强度和多汁性。质地轮廓分析(TPA)表明,减少脂肪减少了胶质感和内聚性,但所测得的其他参数不受影响。

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