Abstract
Textural, rheological and microstructural properties of frankfurters made with 20% pork backfat, 20% canola or 20% canola-olive (3:1) oils, including rice bran (RB) and walnut extract (WE) as macronutrients (2.5%) were investigated. Textural parameters, including hardness, gumminess and rupture-force, were highly (. P<. 0.05) influenced by the fat-oil composition. Addition of RB or WE in vegetable oil emulsions improved textural consistency (. P<. 0.05). However, RB addition reduced gelling capacity, suggesting antagonistic interactions between fiber and oil droplets. Vegetable oil addition favored gel network formation, and, when combined with WE, showed the highest improvement of gel elasticity. These textural and gelling properties were corroborated by frankfurter micrographs, which revealed interactions between vegetable oils, RB, or WE with protein matrix and fat globules affecting these parameters. The results suggest that functional plant-derived ingredients can be valuable to the modification of frankfurter formulations for improved nutrition and as well as textural quality.
| Original language | English |
|---|---|
| Pages (from-to) | 8-15 |
| Number of pages | 8 |
| Journal | Meat Science |
| Volume | 92 |
| Issue number | 1 |
| DOIs | |
| State | Published - Sep 2012 |
Bibliographical note
Funding Information:The authors wish to thank the Seneca Foundation (Consejería de Educación y Cultura. CC.AA. Murcia, Spain) for the financial support provided by the research project “Use of functional ingredients as promoters of healthy meat emulsions”, and the Animal and Food Science Departments of the University of Kentucky for financial support. Authors also want to thank to Sandra Casanova for her valuable support during processing of meat samples.
Keywords
- Functional ingredients
- Pork emulsion
- Rheology
- Scanning microscopy
- TPA
- Vegetable oils
ASJC Scopus subject areas
- Food Science