Influence of seaweed dietary fibre as a potential alternative to phosphates on the quality profiles and flavour attributes of frankfurters

IF 7.1 1区农林科学 Q1 Agricultural and Biological Sciences

Meat Science Pub Date : 2024-04-07 DOI:10.1016/j.meatsci.2024.109511

Dongxue Yuan , Xue Liang , Baohua Kong , Xiufang Xia , Chuanai Cao , Hongwei Zhang , Qian Liu , Xin Li

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引用次数: 0

Abstract

This study primarily aimed to investigate the influence of seaweed dietary fibre (SDF), as a potential alternative to phosphates, on the quality profiles and flavour attributes of frankfurters. The results revealed that SDF addition can significantly improve the cooking yield and texture characteristics of phosphate-free frankfurters (P < 0.05), and 1.00% SDF proved to be the optimal concentration for replacing phosphates in frankfurters. Moreover, electronic nose and electronic tongue analyses demonstrated that SDF incorporation potentially influences the aroma and taste of phosphate-free frankfurters. Furthermore, volatile compound analysis revealed that SDF addition potentially compensates for the decrease in volatile flavour compound content caused by phosphate deficiency. Generally, our results indicate that SDF can be successfully applied as a potential alternative to phosphates and subsequently improve the quality profiles and flavour attributes of phosphate-free frankfurters. Moreover, they provide valuable theoretical guidance for the processing of phosphate-free emulsified meat products.

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海藻膳食纤维作为磷酸盐的潜在替代品对法兰克福香肠的品质特征和风味属性的影响

本研究的主要目的是调查海藻膳食纤维（SDF）作为磷酸盐的潜在替代品，对法兰克福香肠的品质特征和风味属性的影响。结果表明，添加海藻膳食纤维可显著提高无磷酸盐法兰克福香肠的烹饪产量和口感特征（P < 0.05），1.00% 的海藻膳食纤维被证明是法兰克福香肠中替代磷酸盐的最佳浓度。此外，电子鼻和电子舌分析表明，加入 SDF 有可能影响无磷酸盐法兰克福香肠的香气和口感。此外，挥发性化合物分析表明，添加 SDF 有可能弥补因缺乏磷酸盐而导致的挥发性风味化合物含量的减少。总之，我们的研究结果表明，SDF 可以作为磷酸盐的潜在替代品成功应用，从而改善无磷酸盐法兰克福脆饼的品质特征和风味属性。此外，它们还为无磷乳化肉制品的加工提供了宝贵的理论指导。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Meat Science 工程技术-食品科技

CiteScore

12.60

自引率

9.90%

发文量

282

审稿时长

60 days

期刊介绍： The aim of Meat Science is to serve as a suitable platform for the dissemination of interdisciplinary and international knowledge on all factors influencing the properties of meat. While the journal primarily focuses on the flesh of mammals, contributions related to poultry will be considered if they enhance the overall understanding of the relationship between muscle nature and meat quality post mortem. Additionally, papers on large birds (e.g., emus, ostriches) as well as wild-captured mammals and crocodiles will be welcomed.