Abstract：The present study investigated the effect of partial substitution of micronized cold-pressed hemp meal (MCPHM) (1%, 2%, 3%, 4% and 5%, m/m) for phosphate on the quality and sensory characteristics of low-phosphate (50% reducedphosphate) frankfurters. The results indicate that MCPHM could be used as an ideal phosphate substitute; as MCPHM concentration increased, the cooking loss, L* and a* values significantly decreased (P < 0.05), while the emulsion stability, b*, cross-sectional compactness, hardness and springiness significantly increased (P < 0.05). However, higher MCPHM concentration significantly decreased the juiciness, flavor, hardness, springiness, resilience, chewiness, brittleness, and adhesiveness of low-phosphate frankfurters (P < 0.05). In summary, the optimal addition level of MCPHM that improve the quality characteristics of low-phosphate frankfurters was 4%. Therefore, this study suggests that replacing phosphate with MCPHM can be a practical method to improve the quality defects of low-phosphate frankfurters.
姚响乐，曹传爱，孔保华，夏秀芳，孙方达，陈 倩，刘 骞. 超微粉碎冷榨火麻粕对低磷法兰克福香肠品质特性的影响[J]. 肉类研究, 2023, 37(10): 8-15.
YAO Xiangyue, CAO Chuanai, KONG Baohua, XIA Xiufang, SUN Fangda, CHEN Qian, LIU Qian. Effect of Micronized Cold-Pressed Hemp Meal on the Quality Characteristics of Low-Phosphate Frankfurters. Meat Research, 2023, 37(10): 8-15.
2023, Vol. 37 
