|
|
|
| Effect of Micronized Cold-Pressed Hemp Meal on the Quality Characteristics of Low-Phosphate Frankfurters |
| YAO Xiangyue, CAO Chuanai, KONG Baohua, XIA Xiufang, SUN Fangda, CHEN Qian, LIU Qian |
| College of Food Science, Northeast Agricultural University, Harbin 150030, China |
|
|
|
|
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.
|
|
|
|
|
|
|
|
|
|
|
2023, Vol. 37 
