Alpha-cyclodextrin as a new functional ingredient in low-fat chicken frankfurter
dc.contributor.author | Henck, J. M.M. | |
dc.contributor.author | Bis-Souza, C. V. [UNESP] | |
dc.contributor.author | Pollonio, M. A.R. | |
dc.contributor.author | Lorenzo, J. M. | |
dc.contributor.author | Barretto, A. C.S. [UNESP] | |
dc.contributor.institution | Universidade de São Paulo (USP) | |
dc.contributor.institution | Universidade Estadual Paulista (Unesp) | |
dc.contributor.institution | Universidade Estadual de Campinas (UNICAMP) | |
dc.contributor.institution | Parque Tecnológico de Galicia | |
dc.date.accessioned | 2020-12-12T00:58:48Z | |
dc.date.available | 2020-12-12T00:58:48Z | |
dc.date.issued | 2019-11-02 | |
dc.description.abstract | 1. 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.affiliation | Department of Food Engineering College of Animal Science and Food Engineering (FZEA) University of São Paulo (USP) | |
dc.description.affiliation | Department of Food Technology and Engineering São Paulo State University (UNESP) | |
dc.description.affiliation | Department of Food Technology Faculty of Food Engineering University of Campinas (UNICAMP) | |
dc.description.affiliation | Centro Tecnológico de la Carne de Galicia Adva. Galicia n° 4 Parque Tecnológico de Galicia | |
dc.description.affiliationUnesp | Department of Food Technology and Engineering São Paulo State University (UNESP) | |
dc.format.extent | 716-723 | |
dc.identifier | http://dx.doi.org/10.1080/00071668.2019.1664726 | |
dc.identifier.citation | British Poultry Science, v. 60, n. 6, p. 716-723, 2019. | |
dc.identifier.doi | 10.1080/00071668.2019.1664726 | |
dc.identifier.issn | 1466-1799 | |
dc.identifier.issn | 0007-1668 | |
dc.identifier.scopus | 2-s2.0-85074507194 | |
dc.identifier.uri | http://hdl.handle.net/11449/198086 | |
dc.language.iso | eng | |
dc.relation.ispartof | British Poultry Science | |
dc.source | Scopus | |
dc.subject | Dietary fibre | |
dc.subject | emulsion stability | |
dc.subject | meat products | |
dc.subject | microstructure | |
dc.subject | sensorial properties | |
dc.subject | texture | |
dc.title | Alpha-cyclodextrin as a new functional ingredient in low-fat chicken frankfurter | en |
dc.type | Artigo | |
dspace.entity.type | Publication | |
unesp.author.orcid | 0000-0002-7725-9294[4] |