The effects of modified quinoa protein emulsion as fat substitutes in frankfurters

The effects of modified quinoa protein emulsion as fat substitutes in frankfurters

In the current study, the effects of replacing different proportions of pork back fat (0, 25, 50, 75, and 100%) with high-pressure homogenization-modified quinoa protein emulsions (HMQE) on the physicochemical, water distribution, and rheological properties of low-fat frankfurters were investigated....

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Veröffentlicht in:Meat science 2023-08, Vol.202, p.109215-109215, Article 109215
Hauptverfasser: Zhao, Shengming, Yuan, Xiaorui, Yang, Liu, Zhu, Mingming, Ma, Hanjun, Zhao, Yanyan
Format: Artikel
Sprache:eng
Schlagworte:
Chenopodium quinoa
Emulsions - chemistry
Fat replacer
Fat Substitutes
High-pressure homogenization
Meat Products - analysis
Microstructure
Texture
Water
Water distribution
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Zusammenfassung:In the current study, the effects of replacing different proportions of pork back fat (0, 25, 50, 75, and 100%) with high-pressure homogenization-modified quinoa protein emulsions (HMQE) on the physicochemical, water distribution, and rheological properties of low-fat frankfurters were investigated. HMQE incorporation significantly increased the moisture, ash, protein content, pH and L⁎ values and decreased the a⁎ and b⁎ values and T2 relaxation time of the low-fat frankfurters (P 
ISSN:0309-1740
1873-4138
DOI:10.1016/j.meatsci.2023.109215