Effect of Seaweed Dietary Fiber on Quality of Low-Fat and Low-Salt Chicken Frankfurters
2023
WU Jiuyi, YAO Wenjing, CAO Chuan’ai, WANG Meijuan, KONG Baohua, LIU Qian
The present study aimed to investigate the effect of the addition of different concentrations (0.5%, 0.75%, 1%, 1.25%, 1.5% and 1.75%) of seaweed dietary fiber on improving the quality of low-fat and low-salt chicken frankfurters. The results showed that increasing concentration of seaweed dietary fiber could result in a significant decrease in the cooking loss, L* value and b* value of low-fat and low-salt chicken frankfurters (P < 0.05), but a significant increase in the emulsion stability, springiness, resilience, fracturability and sensory evaluation (tightness, juiciness, flavor and overall acceptability) (P < 0.05), and the optimal concentration was 1.5% (P < 0.05). The microstructural observation showed that seaweed dietary fiber could promote the formation of a dense three-dimensional network structure in chicken protein gels. Therefore, seaweed dietary fiber can improve the water-holding capacity and gel properties of low-fat and low-salt chicken meat batters, which in turn can improve the eating quality of the final product. Our results provide a technical guidance for the development of low-fat and low-salt meat products.
Показать больше [+] Меньше [-]Ключевые слова АГРОВОК
Библиографическая информация
Эту запись предоставил Directory of Open Access Journals