Effects of Glasswort (Salicornia herbacea L.) Hydrates on Quality Characteristics of Reduced-salt, Reduced-fat Frankfurters

Korean Journal for Food Science of Animal Resources
Yun-Bin LimCheon-Jei Kim

Abstract

This study evaluated the effects of adding glasswort hydrate containing non-meat ingredient (GM, carboxy methyl cellulose; GC, carrageenan; GI, isolated soy protein; GS, sodium caseinate) on the quality characteristics of reduced-salt, reduced-fat frankfurters. The pH and color evaluation showed significant differences, depending on the type of glasswort hydrate added (p<0.05). In the raw batters and cooked frankfurters, the addition of glasswort hydrate decreased the redness and increased the yellowness in comparison with frankfurters without glasswort hydrate. The reduction in salt and fat content significantly increased cooking loss and decreased hardness, tenderness and juiciness (p<0.05). Glasswort hydrate containing non-meat ingredient improved cooking loss, water holding capacity, emulsion stability, hardness, and viscosity of reduced-salt, reduced-fat frankfurters. The GM treatment had the highest myofibiliar protein solubility among all treatments, which was associated with emulsion stability and viscosity. The GC treatment had higher values for all texture parameters than the control. In the sensory evaluation, the addition of glasswort hydrate with non-meat ingredient improved tenderness and juiciness of reduced-salt...Continue Reading

References

Sep 1, 2006·Meat Science·Eoin Desmond
May 1, 2002·Meat Science·M M FaroukG A Macdonald
Oct 1, 2005·Meat Science·Sadettin TurhanN Sule Ustun
Apr 29, 2014·Meat Science·Hyun-Wook KimCheon-Jei Kim
Jan 1, 2014·Korean Journal for Food Science of Animal Resources·Hyun-Wook KimCheon-Jei Kim

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Citations

Sep 19, 2019·Animals : an Open Access Journal From MDPI·Da Hye ParkSoo-Ki Kim
Jul 17, 2021·Journal of Agricultural and Food Chemistry·Xin LinYuanlong Chi

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