Evaluation of konjac blends and soy protein isolate as fat replacements in low-fat bologna

被引：59

作者：

Chin, KB

Keeton, JT ^{[1
]}

Miller, RK

Longnecker, MT

Lamkey, JW

机构：

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

[2] Chonnam Natl Univ, Dept Anim Sci, Kwangju, South Korea

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

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

来源：

JOURNAL OF FOOD SCIENCE | 2000年 / 65卷 / 05期

关键词：

low-fat bologna; soy protein isolate; texture profile analysis; sensory flavor/taste attribute;

D O I：

10.1111/j.1365-2621.2000.tb13582.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Low-fat bolognas (LFB, < 2.0% fat) were developed with 2 levels (0.5% or 1.0%) of konjac blends (KB, KSS = konjac flour/starch and KNC = konjac flour/carrageenan/starch) and the replacement of meat proteins with 2% soy protein isolate (SPI, DWB), Increased levels of KB decreased (P < 0.05) lightness and yellowness, and most texture profile analysis (TPA) values. LFB containing 1.0% KB with 2% SPI addition had TPA values and sensory flavor/taste attributes similar to the control (CTL II, 30% fat), whereas LFB formulated with KSS had textural characteristics more similar to CTL II than those with KNC, based on sensory evaluation.

引用

页码：756 / 763

页数：8

共 38 条

[1] ACTON JC, 1984, RECIP MEAT C P, V37, P36
[2] ACTON JC, 1985, MEAT IND, V2, P32
[3] PHYSICAL AND SENSORY CHARACTERISTICS OF LOW-FAT FRESH PORK SAUSAGE PROCESSED WITH VARIOUS LEVELS OF ADDED WATER
AHMED, PO
MILLER, MF
LYON, CE
VAUGHTERS, HM
REAGAN, JO
[J]. JOURNAL OF FOOD SCIENCE, 1990, 55 (03) : 625 - 628
[4] BECKER AR, 1996, THESIS TEXAS A M U C
[5] BERRY BW, 1990, J ANIM SCI S1, V68, P24
[6] PRE-EMULSIFIED CORN-OIL, PORK FAT, OR ADDED MOISTURE AFFECT QUALITY OF REDUCED FAT BOLOGNA QUALITY
BISHOP, DJ
OLSON, DG
KNIPE, CL
[J]. JOURNAL OF FOOD SCIENCE, 1993, 58 (03) : 484 - 487
[7] ELECTRON MICROSCOPY OF A MEAT EMULSION
BORCHERT, LL
GREASER, ML
BARD, JC
CASSENS, RG
BRISKEY, EJ
[J]. JOURNAL OF FOOD SCIENCE, 1967, 32 (04) : 419 - +
[8] Low-fat bologna in a model system with varying types and levels of konjac blends
Chin, KB
Keeton, JT
Longnecker, MT
Lamkey, JW
[J]. JOURNAL OF FOOD SCIENCE, 1998, 63 (05) : 808 - 813
[9] Utilization of soy protein isolate and konjac blends in a low-fat bologna (model system)
Chin, KB
Keeton, JT
Longnecker, MT
Lamkey, JW
[J]. MEAT SCIENCE, 1999, 53 (01) : 45 - 57
[10] Functional, textural and microstructural properties of low-fat bologna (model system) with a konjac blend
Chin, KB
Keeton, JT
Longnecker, MT
Lamkey, JW
[J]. JOURNAL OF FOOD SCIENCE, 1998, 63 (05) : 801 - 807

← 1 2 3 4 →