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Título: | Heating rate effects on high-fat and low-fat frankfurters with a high content of added water |
Autor: | Cofrades, Susana CSIC ORCID; Carballo, José CSIC ORCID ; Jiménez Colmenero, Francisco CSIC ORCID | Fecha de publicación: | 1997 | Editor: | Elsevier | Citación: | Meat Science 47: 105- 114 (1997) | Resumen: | A study was made of the effect of heating rate (0·55, 1·10 and 1·90°C min-1) on binding properties (cooking and purge losses) and texture (compression test) of high-fat (23%) and low-fat (9%) high added-water (19·8%) frankfurters during chilled storage (2°C). Low-fat samples exhibited poorer (p<0·05) binding properties; they were less hard and chewy (p<0·05) but more cohesive and springy (p<0·05) than high-fat frankfurters. Heating rate had little effect on binding properties. Hardness, cohesiveness, springiness and chewiness were greater (p<0·05) at the slowest heating rate than at the other rates, behaviour being similar at the two higher rates. © 1997 Elsevier Science Ltd. | URI: | http://hdl.handle.net/10261/100810 | DOI: | 10.1016/S0309-1740(97)00042-9 | Identificadores: | doi: 10.1016/S0309-1740(97)00042-9 issn: 0309-1740 |
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