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Título: | Physicochemical and sensory properties of healthier frankfurters as affected by walnut and fat content |
Autor: | Ayo, J.; Carballo, José CSIC ORCID ; Solas, M. Teresa; Jiménez Colmenero, Francisco CSIC ORCID | Palabras clave: | Frankfurters Functional meat products Low-fat Walnut Physicochemical characteristics Sensory properties |
Fecha de publicación: | 2008 | Editor: | Elsevier | Citación: | Food Chemistry 107: 1547- 1552 (2008) | Resumen: | This study evaluates the physicochemical and sensory properties of healthier frankfurters with 25% added walnut (WF) versus low-fat frankfurters (6% pork fat) (LF) and traditional frankfurters (18% pork fat) (NF). Results reveal that cooking losses were unaffected (p ≥ 0.05) by the formulation of frankfurters. The addition of walnut led to higher (p < 0.05) redness and yellowness values, while colour parameters did not differ significantly between LF and NF sausages. Frankfurters with added walnut (WF) presented higher (p < 0.05) hardness and chewiness values than LF and NF frankfurters. Differences in composition were also accompanied by changes in the microstructure of the gel/emulsions. Frankfurters with added walnut presented a flavour significantly different from meat and scored lower (p < 0.05) on texture preferences. However, all frankfurters scored the same for overall acceptability. © 2007 Elsevier Ltd. All rights reserved. | Descripción: | 6 páginas, 1 figura, 5 tablas. | Versión del editor: | http://dx.doi.org/10.1016/j.foodchem.2007.09.019 | URI: | http://hdl.handle.net/10261/83659 | DOI: | 10.1016/j.foodchem.2007.09.019 | ISSN: | 0308-8146 |
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