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Alpha-cyclodextrin as a new functional ingredient in low-fat chicken frankfurter

dc.contributor.authorHenck, J. M.M.
dc.contributor.authorBis-Souza, C. V. [UNESP]
dc.contributor.authorPollonio, M. A.R.
dc.contributor.authorLorenzo, J. M.
dc.contributor.authorBarretto, A. C.S. [UNESP]
dc.contributor.institutionUniversidade de São Paulo (USP)
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.contributor.institutionUniversidade Estadual de Campinas (UNICAMP)
dc.contributor.institutionParque Tecnológico de Galicia
dc.date.accessioned2020-12-12T00:58:48Z
dc.date.available2020-12-12T00:58:48Z
dc.date.issued2019-11-02
dc.description.abstract1. The current consumer preference for healthier meat products is associated with less additives in manufacturing (so-called ‘clean-label’) or the addition of non-meat ingredients with functional properties, recognised as improving specific technological properties in meat products. 2. This study evaluated the effect of the addition of alpha-cyclodextrin and wheat fibre to low-fat chicken frankfurters containing 35% mechanically deboned chicken meat on the technological and sensorial properties during refrigerated storage. 3. The results showed that the addition of dietary fibres (alpha-cyclodextrin and wheat fibre) in low-fat chicken frankfurters improved emulsion stability, hardness, chewiness and reduced cohesiveness. 4. Alpha-cyclodextrin helped the retention of fat globules in the microstructure and affected colour in the sensorial evaluation. 5. The use of alpha-cyclodextrin, in combination with wheat fibre, as a new ingredient to substitute fat in emulsified meat products containing mechanically deboned chicken, improved emulsion stability and texture. 6. Alpha-cyclodextrin and wheat fibre were effective in contributing to fat reduction without affecting the sensory properties of the product.en
dc.description.affiliationDepartment of Food Engineering College of Animal Science and Food Engineering (FZEA) University of São Paulo (USP)
dc.description.affiliationDepartment of Food Technology and Engineering São Paulo State University (UNESP)
dc.description.affiliationDepartment of Food Technology Faculty of Food Engineering University of Campinas (UNICAMP)
dc.description.affiliationCentro Tecnológico de la Carne de Galicia Adva. Galicia n° 4 Parque Tecnológico de Galicia
dc.description.affiliationUnespDepartment of Food Technology and Engineering São Paulo State University (UNESP)
dc.format.extent716-723
dc.identifierhttp://dx.doi.org/10.1080/00071668.2019.1664726
dc.identifier.citationBritish Poultry Science, v. 60, n. 6, p. 716-723, 2019.
dc.identifier.doi10.1080/00071668.2019.1664726
dc.identifier.issn1466-1799
dc.identifier.issn0007-1668
dc.identifier.scopus2-s2.0-85074507194
dc.identifier.urihttp://hdl.handle.net/11449/198086
dc.language.isoeng
dc.relation.ispartofBritish Poultry Science
dc.sourceScopus
dc.subjectDietary fibre
dc.subjectemulsion stability
dc.subjectmeat products
dc.subjectmicrostructure
dc.subjectsensorial properties
dc.subjecttexture
dc.titleAlpha-cyclodextrin as a new functional ingredient in low-fat chicken frankfurteren
dc.typeArtigo
dspace.entity.typePublication
unesp.author.orcid0000-0002-7725-9294[4]

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