| Autor: |
Dongxue Yuan, Yining Xu, Baohua Kong, Chuanai Cao, Fengxue Zhang, Xiufang Xia, Hongwei Zhang, Qian Liu, Jinhai Zhao |
| Rok vydání: |
2022 |
| Předmět: |
|
| Zdroj: |
Meat science. 196 |
| ISSN: |
1873-4138 |
| Popis: |
This study was designed to investigate the utilization of seaweed dietary fiber (SDF) as a potential alternative to phosphates on the quality profiles of phosphate-free frankfurters. The results showed that the incorporation of SDF obviously promote the textural parameters of phosphate-free frankfurters, which was effectively verified by scanning electron microscopy. Meanwhile, SDF effectively retarded lipid oxidation of phosphate-free frankfurters during storage (P 0.05). Moreover, 1.00% SDF was proven to show the best optimal phosphates replacing effect, as well as overcome the quality defects of phosphate-free frankfurters to the maximum extent. In addition, hydrogen bonding and hydrophobic interactions were the primary molecular force in SDF-added phosphate-free frankfurters. Therefore, our results implied that SDF can be considered as a feasible alternative for the processing of phosphate-free frankfurters with improved quality profile and superior health benefits which consistent with the demand of healthier meat products. |
| Databáze: |
OpenAIRE |
| Externí odkaz: |
|
Full Text from ScienceDirect