ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
: Sensory and Texture Profile Analysis (TPA) were used to evaluate the effects of 8 fat substitutes/binders on the quality of low-fat frankfurters (10% fat) compared to both high-fat (22%) products and low-fat products without fat substitutes. Products with isolated soy protein (ISP), modified waxy maize starch, and isolated muscle protein (IMP) had similar sensory and texture properties to the high-fat products, but the products with ISP and IMP had higher purge loss. Sensory and TPA properties were highly correlated: overall palatability was strongly associated with TPA first bite energy (r = 0.84) and fracturability (r = 0.800). Principal component analysis of the data showed that most of the variation in properties of the products was due to variation in firmness and cohesiveness (83.6%) of the sensory properties and stress-related parameters from the force-deformation curves for TPA (77.6%).
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.2001.tb08232.x
Permalink
