期刊
FOOD CHEMISTRY
卷 135, 期 1, 页码 133-139出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2012.04.114
关键词
Lipid structure; Protein structure; Olive oil-in-water emulsion; Soy protein isolate; Healthier lipid frankfurter; Texture
资金
- ALI the Plan Nacional de Investigacion Cientifica [AGL2008-04892CO3-01, AGL2010-19515]
- Desarrollo e Innovacion Tecnologica (I + D + I)
- Consolider-Ingenio : CARNISENUSA [CSD2007-00016]
- Ministerio de Ciencia y Tecnologia and INTRAMURAL [CSIC-2009701104]
Lipid and protein structural characteristics of frankfurter formulated with olive oil-in-water emulsion stabilized with soy protein isolate (SPI) as pork backfat replacer were investigated using Fourier transform infrared spectroscopy (FT-IR). Proximate composition and textural properties were also evaluated. Different frankfurters were reformulated: F/PF with pork backfat, F/SPI with oil-in-water emulsion stabilized with SPI and F/SPI + SC + MTG with emulsion stabilized with a combination of SPI, sodium caseinate (SC) and microbial transglutaminase (MTG). Replacement of pork backfat with these emulsions produced an increase (P +/- 0.05) of hardness, springiness, cohesiveness and chewiness but a reduction (P < 0.05) of adhesiveness. F/SPI and F/SPI + SC + MTG frankfurters showed the lowest (P < 0.05) half-bandwidth in the 2922 cm(-1) band, which could be related to lipid chains were more ordered than in F/PF. Modifications in the amide I band profile revealed a higher concentration of aggregated intermolecular beta-sheets in F/SPI + SC + MTG samples. Lipid and protein structural characteristics could be associated with specific textural properties of healthier frankfurters. (c) 2012 Elsevier Ltd. All rights reserved.
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