Influence of chicken protein isolate and heating temperature on textural properties of low-fat frankfurters

Detalhes bibliográficos
Autor(a) principal: Brito, Kelly de Moraes
Data de Publicação: 2011
Outros Autores: Salas-Mellado, Myriam de las Mercedes, Prentice-Hernández, Carlos, Rafael, Ruan
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Institucional da FURG (RI FURG)
Texto Completo: http://repositorio.furg.br/handle/1/4567
Resumo: The effects of chicken protein isolate (CPI) addition and heating temperature on the textural properties of low-fat frankfurters were investigated. Frankfurter quality was determined by measuring textural, color, and sensory characteristics. A high temperature caused an increased firmness, breaking force, and gel strength of the frankfurters, and CPI concentration intensified the gel strength. The commercial chicken frankfurters had a greater acceptability and purchase intention than the experimental frankfurters with CPI when evaluated by panelists. The frankfurters with CPI addition (without pork lard) had a lower fat content than the commercial chicken frankfurters. The total replacement of fat by CPI in the experimental frankfurters contributed to the production of a low-fat product because it had a 60% lower lipid content than the commercial chicken frankfurters while maintaining good textural characteristics.
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spelling Influence of chicken protein isolate and heating temperature on textural properties of low-fat frankfurtersChickenFrankfurterLow-FatProtein IsolateTextureThe effects of chicken protein isolate (CPI) addition and heating temperature on the textural properties of low-fat frankfurters were investigated. Frankfurter quality was determined by measuring textural, color, and sensory characteristics. A high temperature caused an increased firmness, breaking force, and gel strength of the frankfurters, and CPI concentration intensified the gel strength. The commercial chicken frankfurters had a greater acceptability and purchase intention than the experimental frankfurters with CPI when evaluated by panelists. The frankfurters with CPI addition (without pork lard) had a lower fat content than the commercial chicken frankfurters. The total replacement of fat by CPI in the experimental frankfurters contributed to the production of a low-fat product because it had a 60% lower lipid content than the commercial chicken frankfurters while maintaining good textural characteristics.2014-09-17T00:16:11Z2014-09-17T00:16:11Z2011info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfMORAES, Kelly de et al. Influence of chicken protein isolate and heating temperature on textural properties of low-fat frankfurters. J. Appl. Poult. Res., v. 20, p. 253–262, 2011. Disponível em: <http://japr.oxfordjournals.org/content/20/3/253>. Acesso em 25 jul. 2014.1537-0437http://repositorio.furg.br/handle/1/456710.3382/japr.2010-00182engBrito, Kelly de MoraesSalas-Mellado, Myriam de las MercedesPrentice-Hernández, CarlosRafael, Ruaninfo:eu-repo/semantics/openAccessreponame:Repositório Institucional da FURG (RI FURG)instname:Universidade Federal do Rio Grande (FURG)instacron:FURG2023-04-03T12:10:53Zoai:repositorio.furg.br:1/4567Repositório InstitucionalPUBhttps://repositorio.furg.br/oai/request || http://200.19.254.174/oai/requestopendoar:2023-04-03T12:10:53Repositório Institucional da FURG (RI FURG) - Universidade Federal do Rio Grande (FURG)false
dc.title.none.fl_str_mv Influence of chicken protein isolate and heating temperature on textural properties of low-fat frankfurters
title Influence of chicken protein isolate and heating temperature on textural properties of low-fat frankfurters
spellingShingle Influence of chicken protein isolate and heating temperature on textural properties of low-fat frankfurters
Brito, Kelly de Moraes
Chicken
Frankfurter
Low-Fat
Protein Isolate
Texture
title_short Influence of chicken protein isolate and heating temperature on textural properties of low-fat frankfurters
title_full Influence of chicken protein isolate and heating temperature on textural properties of low-fat frankfurters
title_fullStr Influence of chicken protein isolate and heating temperature on textural properties of low-fat frankfurters
title_full_unstemmed Influence of chicken protein isolate and heating temperature on textural properties of low-fat frankfurters
title_sort Influence of chicken protein isolate and heating temperature on textural properties of low-fat frankfurters
author Brito, Kelly de Moraes
author_facet Brito, Kelly de Moraes
Salas-Mellado, Myriam de las Mercedes
Prentice-Hernández, Carlos
Rafael, Ruan
author_role author
author2 Salas-Mellado, Myriam de las Mercedes
Prentice-Hernández, Carlos
Rafael, Ruan
author2_role author
author
author
dc.contributor.author.fl_str_mv Brito, Kelly de Moraes
Salas-Mellado, Myriam de las Mercedes
Prentice-Hernández, Carlos
Rafael, Ruan
dc.subject.por.fl_str_mv Chicken
Frankfurter
Low-Fat
Protein Isolate
Texture
topic Chicken
Frankfurter
Low-Fat
Protein Isolate
Texture
description The effects of chicken protein isolate (CPI) addition and heating temperature on the textural properties of low-fat frankfurters were investigated. Frankfurter quality was determined by measuring textural, color, and sensory characteristics. A high temperature caused an increased firmness, breaking force, and gel strength of the frankfurters, and CPI concentration intensified the gel strength. The commercial chicken frankfurters had a greater acceptability and purchase intention than the experimental frankfurters with CPI when evaluated by panelists. The frankfurters with CPI addition (without pork lard) had a lower fat content than the commercial chicken frankfurters. The total replacement of fat by CPI in the experimental frankfurters contributed to the production of a low-fat product because it had a 60% lower lipid content than the commercial chicken frankfurters while maintaining good textural characteristics.
publishDate 2011
dc.date.none.fl_str_mv 2011
2014-09-17T00:16:11Z
2014-09-17T00:16:11Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv MORAES, Kelly de et al. Influence of chicken protein isolate and heating temperature on textural properties of low-fat frankfurters. J. Appl. Poult. Res., v. 20, p. 253–262, 2011. Disponível em: <http://japr.oxfordjournals.org/content/20/3/253>. Acesso em 25 jul. 2014.
1537-0437
http://repositorio.furg.br/handle/1/4567
10.3382/japr.2010-00182
identifier_str_mv MORAES, Kelly de et al. Influence of chicken protein isolate and heating temperature on textural properties of low-fat frankfurters. J. Appl. Poult. Res., v. 20, p. 253–262, 2011. Disponível em: <http://japr.oxfordjournals.org/content/20/3/253>. Acesso em 25 jul. 2014.
1537-0437
10.3382/japr.2010-00182
url http://repositorio.furg.br/handle/1/4567
dc.language.iso.fl_str_mv eng
language eng
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.source.none.fl_str_mv reponame:Repositório Institucional da FURG (RI FURG)
instname:Universidade Federal do Rio Grande (FURG)
instacron:FURG
instname_str Universidade Federal do Rio Grande (FURG)
instacron_str FURG
institution FURG
reponame_str Repositório Institucional da FURG (RI FURG)
collection Repositório Institucional da FURG (RI FURG)
repository.name.fl_str_mv Repositório Institucional da FURG (RI FURG) - Universidade Federal do Rio Grande (FURG)
repository.mail.fl_str_mv
_version_ 1807384405832892416

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