Abstract：The present study aimed to investigate the effect of the addition of different concentrations (0%, 0.5%, 1.0%, 1.5%, 2.0% and 2.5%, m/m) of micronized cold-pressed hemp meal (MCPHM) on the quality characteristics of frankfurters. The results showed that with increasing concentration of added MCPHM, the cooking loss, emulsion stability, hardness, elasticity and chewiness of frankfurter sausage increased firstly and then decreased (P < 0.05). Additionally, the water activity significantly decreased, while the pH significantly increased (P < 0.05). Therefore, addition of MCPHM could effectively improve the quality of frankfurter sausage, and the most pronounced effect was achieved when the amount of added MCPHM was 1.0%.
姚文晶，刘九阳，袁冬雪，曹传爱，孔保华，刘 骞. 超微粉碎冷榨火麻粕对法兰克福香肠品质特性的影响[J]. 肉类研究, 2023, 37(1): 7-12.
YAO Wenjing, LIU Jiuyang, YUAN Dongxue, CAO Chuanai, KONG Baohua, LIU Qian. Effect of Incorporation of Micronized Cold-Pressed Hemp Meal on the Quality Characteristics of Frankfurters. Meat Research, 2023, 37(1): 7-12.
2023, Vol. 37 
