Low-fat bologna in a model system with varying types and levels of konjac blends

被引：28

作者：

Chin, KB ^{[1
]}

Keeton, JT

Longnecker, MT

Lamkey, JW

机构：

[1] Texas A&M Univ, Dept Anim Sci, College Stn, TX 77843 USA

[2] Texas A&M Univ, Dept Stat, College Stn, TX 77843 USA

[3] FMC Corp, Food Ingredient Div, Business Unit, Princeton, NJ 08543 USA

来源：

JOURNAL OF FOOD SCIENCE | 1998年 / 63卷 / 05期

关键词：

low-fat; bologna; model system; M : P ratio; konjac; textural properties;

D O I：

10.1111/j.1365-2621.1998.tb17905.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

A low-fat bologna model system (LFBMS) with a konjac blend (KB) level of 0.5% had higher moisture content and shear stress values (P<0.05) than a 1.0% KB. Increasing moisture:protein (M:P) ratios from 5.0 to 6.0 had the greatest effect on chemical and physical parameters. Three konjac types (KSS, KHC and KNC) had varying effects on these parameters. Allo-Kramer shear, texture profile analysis (TPA) and torsion tests indicated that LFBMS with a 0.5% konjac level and a M:P ratio of 6.0 or a 1.0% konjac level and M:P ratios of 5.5 or 6.0 yielded similar products to the control (30% fat).

引用

页码：808 / 813

页数：6

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