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首页> 外文期刊>International journal of food science & technology >Effects of incorporation of sugarcane fibre on the physicochemical and sensory properties of chicken sausage
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Effects of incorporation of sugarcane fibre on the physicochemical and sensory properties of chicken sausage

机译：甘蔗纤维掺入对鸡肉香肠的物理化学和感官特性的影响

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摘要

Improving functional and eating qualities of processed meat products through incorporation of plant fibre is of interest to both consumers and food industry. This project investigated the physicochemical and sensory properties of chicken sausages with incorporation of up to 3% sugarcane fibre, a by-product of sugarcane processing. Compared with no sugarcane fibre sample, the cooking yield of chicken sausage with 3% of fibre and 10% of water addition was increased from 94.20% to 97.52%, total phenolic content from 25.43 to 57.09 mg GAE/100 g and radical scavenging activity from 28.11% to 60.72%, whereas lipid oxidation of Thiobarbituric acid reactive substances value was decreased from 0.535 to 0.428 malondialdehyde mg kg(-1). Moreover, consumer overall liking of chicken sausages was not affected by the incorporation of sugarcane fibre. This research suggested that incorporation of sugarcane fibre could improve eating quality and health benefits of the chicken sausage product, and add value to both the food and sugarcane industry.
机译：通过加入植物纤维，通过植物纤维提高加工肉类产品的功能性和饮食品质对消费者和食品行业感兴趣。该项目研究了鸡肉香肠的物理化学和感官特性，掺入高达3％的甘蔗纤维，甘蔗加工的副产物。与不甘蔗纤维样品相比，鸡肉香肠的烹饪产量从3％的纤维和10％的水加入增加，从94.20％增加到97.52％，总酚含量为25.43至57.09 mg GAE / 100g和自由基清除活性28.11％至60.72％，而硫氨基碱酸反应性物质值的脂质氧化从0.535-0.428丙二醛Mg kg（-1）降低。此外，消费者整体喜好鸡肉香肠不受甘蔗纤维掺入的影响。该研究表明，甘蔗纤维的掺入可以改善鸡肉香肠产品的食用质量和健康益处，并为食品和甘蔗工业增加价值。

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