Monitoring the lipid structure of frankfurters: toward a food model to better understand the perception of fat
2014
Chapeau, Anne-Laure | Promeyrat, Aurélie | Astruc, Thierry | Venien, Annie | De Oliveira Ferreira, Claude | Sante-Lhoutellier, Veronique
This present work aims to developFrankfurters to study the modalities of fatperception in mouth. Different Frankfurter-typeswere performed to study the effect of the process(i.e. the initial temperature of ingredients 0°Cversus 5°C) and the formulation (i.e. the additionfibers or starch) on the lipid structure. EachFrankfurter emulsion was characterized bymeasurements of lipid oxidation and textureprofile. The size of fat droplets was determined byhistochemical analyze with the red oil staining.Results showed that the process at lowtemperature reduced the lipid oxidation and thesize of fat droplets. Frankfurters present a textureprofile firmer but less deformable than thosemanufactured with ingredients at 5°C. Theformulation lever induces an increase of the size offat droplets and shear force. Interestingly additionof fibers or starch did not affect the lipid oxidationneither the firmness of Frankfurters.
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