Micronized cold-pressed hemp seed cake could potentially replace 50% of the phosphates in frankfurters

IF 7.1 1区农林科学 Q1 Agricultural and Biological Sciences Meat Science Pub Date : 2022-07-01 DOI:10.1016/j.meatsci.2022.108823

Dongxue Yuan , Chuanai Cao , Baohua Kong , Fangda Sun , Hongwei Zhang , Qian Liu

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引用次数: 6

Abstract

Present study aimed to investigate the concentration effect of micronized cold-pressed hemp seed cake (MCPHSC) on the quality profiles and sensorial attributes of 50% phosphates reduced frankfurters. The results showed that MCPHSC could be used as an ideal phosphates replacer for obviously decreasing the cooking loss and promoting textural and gel properties of reduced-phosphates frankfurters (P < 0.05), which was verified by scanning electron microscopy. Moreover, the incorporation of MCPHSC could significantly inhibit the occurrence of lipid oxidation of reduced-phosphates frankfurters during storage in a dose-dependent manner (P < 0.05). Additionally, replacing 50% phosphates with 2% (w/w) MCPHSC was found to possess the best optimal replacement effect to enhance the quality profiles of reduced-phosphates frankfurters (P < 0.05). However, a higher amount of MCPHSC had a negative effect on the sensorial evaluations of the reduced-phosphates frankfurters. Our results suggested that the addition of MCPHSC could be applied as a practical way for improving the quality defects of reduced-phosphates frankfurters.

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微粉冷榨大麻籽饼有可能取代法兰克福香肠中50%的磷酸盐

本研究旨在探讨微粉冷榨麻籽饼(MCPHSC)的浓度对50%磷酸还原法兰克福香肠品质特征和感官属性的影响。结果表明，MCPHSC可作为一种理想的磷酸盐替代品，明显降低了还原磷酸盐法兰克福香肠的蒸煮损失，提高了其结构和凝胶性能(P <0.05)，经扫描电镜验证。此外，MCPHSC的加入可以显著抑制在储存过程中还原化磷酸盐法兰克福香肠脂质氧化的发生，并呈剂量依赖性(P <0.05)。此外，用2% (w/w)的MCPHSC替代50%的磷酸盐具有最佳的替代效果，可以提高还原性磷酸盐法兰克福香肠的品质(P <0.05)。然而，高剂量的MCPHSC对还原磷酸盐法兰克福香肠的感官评价有负面影响。结果表明，添加MCPHSC可作为改善还原性磷酸盐法兰克福香肠质量缺陷的一种实用方法。

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来源期刊

Meat Science 工程技术-食品科技

CiteScore

12.60

自引率

9.90%

发文量

282

审稿时长

60 days

期刊介绍： The aim of Meat Science is to serve as a suitable platform for the dissemination of interdisciplinary and international knowledge on all factors influencing the properties of meat. While the journal primarily focuses on the flesh of mammals, contributions related to poultry will be considered if they enhance the overall understanding of the relationship between muscle nature and meat quality post mortem. Additionally, papers on large birds (e.g., emus, ostriches) as well as wild-captured mammals and crocodiles will be welcomed.