| Konjac/gellan gum mixed gels improve the quality of reduced-fat frankfurters. | |
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MedLine Citation:
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PMID: 22063436 Owner: NLM Status: In-Data-Review |
Abstract/OtherAbstract:
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Mixed gels of konjac (1%, 2%) and gellan gum (0.25%, 0.5%) were incorporated into reduced-fat (18%) frankfurters and compared with reduced-fat and high-fat (28%) controls for physicochemical, textural, sensory properties and storage stability. C28 (control at 28% fat) had the highest (P<0.05) lightness (L*) and yellowness (b*) values but the lowest redness (a*). C28 had the lowest textural hardness, shear force value and sensory firmness but highest juiciness scores. Treatments containing konjac/gellan gum mixed gels were not different from C28 in sensory overall acceptability, among them K1G5 (1% konjac/0.5% gellan gum) was numerically higher. C18 had the highest TPC (∼7.8 log CFU/g) after 12 weeks of storage, followed by gum-containing treatments. In conclusion, it appears feasible to incorporate konjac/gellan gum mixed gel at current levels to reduced-fat frankfurter for acceptable sensory merits with reasonable shelf life. |
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Authors:
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Kuo-Wei Lin; Hsien-Yi Huang |
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Publication Detail:
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Type: Journal Article |
Journal Detail:
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Title: Meat science Volume: 65 ISSN: 0309-1740 ISO Abbreviation: Meat Sci. Publication Date: 2003 Oct |
Date Detail:
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Created Date: 2011-11-08 Completed Date: - Revised Date: - |
Medline Journal Info:
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Nlm Unique ID: 101160862 Medline TA: Meat Sci Country: England |
Other Details:
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Languages: eng Pagination: 749-55 Citation Subset: - |
Affiliation:
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Department of Food and Nutrition, Providence University, 200 Chungchi Road, Shalu, Taichung County, Taiwan, ROC. |
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From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
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