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Effect of varying salt and fat levels on the sensory and physiochemical quality of frankfurters

机译：盐和脂肪含量变化对法兰克福香肠感官和理化品质的影响

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摘要

The sensory and physiochemical properties of frankfurters with varying fat and salt levels were investigated. Twenty frankfurter formulations were produced with varying concentrations of fat (10%, 15%, 20%, 25% w/w) and salt (1%, 1.5%, 2%, 2.5%, 3% w/w). Frankfurters were assessed instrumentally for colour, moisture, fat, cooking loss and texture profile analysis. Consumers (n=25) evaluated each product in duplicate for colour, coarseness, tenderness, juiciness, salt taste, meat flavour, off-flavour and overall acceptability using a hedonic scale. Salt levels below 1.5% were shown to have a negative effect on consumer acceptability, with 2.5% salt concentration being the most accepted (P<0.001) by consumers. However, frankfurters containing the lower fat levels 10% and 15% fat with higher salt levels (2.5-3%) were significantly the most acceptable variants to consumers. Samples containing less fat and salt were found to be tougher, less juicy and had greater cooking losses. Thus salt perception is very important for consumer acceptability, but fat levels can be potentially reduced without significantly affecting overall acceptability.
机译：研究了不同脂肪和盐分含量的法兰克福香肠的感官和理化特性。生产了具有不同浓度的脂肪（10％，15％，20％，25％w / w）和盐（1％，1.5％，2％，2.5％，3％w / w）的二十种法兰克福香肠配方。对法兰克福香肠进行了颜色，水分，脂肪，蒸煮损失和质地特征分析的仪器评估。消费者（n = 25）使用享乐秤一式两份地评估了每种产品的颜色，粗度，嫩度，多汁性，盐味，肉味，异味和总体可接受性。盐含量低于1.5％被证明对消费者的可接受性有负面影响，其中2.5％的盐浓度是消费者最接受的（P <0.001）。但是，脂肪含量较低的法兰克福香肠（含10％的脂肪）和盐含量较高（2.5-3％）的仅占15％的脂肪，是消费者最可接受的变体。脂肪和盐含量较少的样品被发现更坚韧，多汁且烹饪损失更大。因此，盐的感觉对于消费者的可接受性非常重要，但是可以在不显着影响总体可接受性的情况下降低脂肪含量。

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  • 来源
    《Meat Science》 |2012年第4期|p.659-666|共8页
  • 作者

    Brian D. Tobin; Maurice G. OSullivan; Ruth M. Hamill; Joseph P. Kerry;

  • 作者单位

    Food Packaging Croup, School of Food and Nutricional Sciences, University College Cork, Ireland;

    Food Packaging Croup, School of Food and Nutricional Sciences, University College Cork, Ireland;

    Teagasc Food Research Centre, Ashtown, Castleknock, Dublin 15, Ireland;

    Food Packaging Croup, School of Food and Nutricional Sciences, University College Cork, Ireland;

  • 收录信息 美国《科学引文索引》(SCI);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    frankfurters; sensory; consumer; salt; fat; reduction;

    机译：法兰克福感官消费者;盐;脂肪;减少;

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