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首页> 美国卫生研究院文献>Food Science of Animal Resources >Effect of Duck Feet Gelatin on Physicochemical Textural and Sensory Properties of Low-fat Frankfurters
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Effect of Duck Feet Gelatin on Physicochemical Textural and Sensory Properties of Low-fat Frankfurters

机译：鸭脚明胶对低脂法兰克福香肠理化质地和感官特性的影响

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摘要

Duck feet gelatin (DFG) gel was added as a fat replacer to low-fat frankfurters and the effect of DFG on physicochemical, textural, and sensory characteristics of low-fat frankfurters was evaluated. DFG gel was prepared with a 20% duck feet gelatin concentration (w/w). Adding DFG decreased lightness and increased yellowness of the low-fat frankfurters (p<0.05). However, DFG did not affect redness of low-fat frankfurters (p>0.05). The statistical results indicated that adding DFG improved cooking yield of low-fat frankfurters (p<0.05). In addition, replacing pork back fat with DFG resulted in increased moisture content, protein content, and ash content of low-fat frankfurters, and the low-fat frankfurter formulated with 5% pork back fat and 15% DFG gel had the highest moisture content and lowest fat content (p<0.05). Adding of DFG increased all textural parameters including hardness, springiness, cohesiveness, chewiness, and gumminess of low-fat frankfurters (p<0.05). In terms of sensory properties, the low-fat frankfurter formulated with 5% pork back fat and 15% DFG gel showed similar satisfaction scores for the flavor, tenderness, juiciness, and overall acceptance when compared to the regular frankfurters (20% back fat). Therefore, our results suggest that DFG could be an effective novel source, as a fat replacer, for manufacturing of low-fat frankfurters.
机译：将鸭脚明胶（DFG）凝胶作为脂肪替代品添加到低脂法兰克福香肠中，并评估了DFG对低脂法兰克福香肠的理化，质地和感觉特性的影响。 DFG凝胶的鸭脚明胶浓度为20％（w / w）。添加DFG会降低低脂法兰克福香肠的亮度并增加黄色度（p <0.05）。但是，DFG不会影响低脂法兰克福香肠的发红（p> 0.05）。统计结果表明，添加DFG可以提高低脂法兰克福香肠的烹饪产量（p <0.05）。此外，用DFG代替猪肉背脂肪会导致低脂法兰克福香肠的水分含量，蛋白质含量和灰分含量增加，并且由5％猪肉背脂肪和15％DFG凝胶配制的低脂法兰克福香肠的水分含量最高和最低脂肪含量（p <0.05）。添加DFG可增加所有结构参数，包括低脂法兰克福香肠的硬度，弹性，内聚性，耐嚼性和胶粘性（p <0.05）。就感官特性而言，与常规法兰克福香肠（20％背脂）相比，由5％猪肉背脂肪和15％DFG凝胶配制的低脂法兰克福香肠在风味，嫩度，多汁性和总体接受度方面显示出相似的满意度得分。因此，我们的研究结果表明，DFG作为制造低脂法兰克福香肠的脂肪替代品，可能是一种有效的新型来源。

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