Alpha-cyclodextrin as a new functional ingredient in low-fat chicken frankfurter
Carregando...
Data
Orientador
Coorientador
Pós-graduação
Curso de graduação
Título da Revista
ISSN da Revista
Título de Volume
Editor
Tipo
Artigo
Direito de acesso
Resumo
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.
Descrição
Palavras-chave
Dietary fibre, emulsion stability, meat products, microstructure, sensorial properties, texture
Idioma
Inglês
Citação
British Poultry Science, v. 60, n. 6, p. 716-723, 2019.