Effects of fat level and maltodextrin on the functional properties of frankfurters formulated with 5, 12 and 30% fat

Crehan, CM Hughes, E Troy, DJ Buckley, DJ

Cm. Crehan et al., Effects of fat level and maltodextrin on the functional properties of frankfurters formulated with 5, 12 and 30% fat, MEAT SCI, 55(4), 2000, pp. 463-469

29

INGLESE

Article

Food Science/Nutrition

MEAT SCIENCE

0309-1740 → ACNP

55

4

2000

463 - 469

ISI

0309-1740(200008)55:4<463:EOFLAM>2.0.ZU;2-P

The effects of fat level (5, 12 and 30%) and maltodextrin on emulsion stabi lity, cook loss, colour, texture and sensory characteristics of frankfurter s were investigated. Three fat levels (5, 12 and 30%) were formulated conta ining added maltodextrin. For each fat level a control was prepared without added maltodextrin giving a total of 6 treatments (3 x 2 factorial design) . Reducing the fat from 30 to 5% increased cook loss and decreased emulsion stability. Panellists detected an increase in juiciness and a decrease in overall texture, overall acceptability when the fat level was reduced from 30 to 5%. Instron texture profile analysis showed a decrease in hardness, c hewiness and gumminess and an increase in springiness with decreasing fat l evel. Maltodextrin addition caused a significant decrease in cook loss of t he frankfurters but also decreased the emulsion stability. An interactive e ffect (P < 0.05) occurred between fat level and maltodextrin resulting in n o significant difference in hardness, gumminess and chewiness values when m altodextrin was present in the reduced-fat (5 and 12%) frankfurters. Saltin ess, overall flavour intensity, overall texture and overall acceptability w ere unaltered (P,0.05) by maltodextrin. The results indicate that maltodext rin can be used as a suitable fat replacer since it offset some of the chan ges brought about by fat reduction, decreasing cook loss and maintaining a number of textural and sensory characteristics of the frankfurters. (C) 200 0 Elsevier Science Ltd. All rights reserved.