Alpha-cyclodextrin as a new functional ingredient in low-fat chicken frankfurter
Autor(a) principal: | |
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Data de Publicação: | 2019 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da UNESP |
Texto Completo: | http://dx.doi.org/10.1080/00071668.2019.1664726 http://hdl.handle.net/11449/198086 |
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. |
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Alpha-cyclodextrin as a new functional ingredient in low-fat chicken frankfurterDietary fibreemulsion stabilitymeat productsmicrostructuresensorial propertiestexture1. 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.Department of Food Engineering College of Animal Science and Food Engineering (FZEA) University of São Paulo (USP)Department of Food Technology and Engineering São Paulo State University (UNESP)Department of Food Technology Faculty of Food Engineering University of Campinas (UNICAMP)Centro Tecnológico de la Carne de Galicia Adva. Galicia n° 4 Parque Tecnológico de GaliciaDepartment of Food Technology and Engineering São Paulo State University (UNESP)Universidade de São Paulo (USP)Universidade Estadual Paulista (Unesp)Universidade Estadual de Campinas (UNICAMP)Parque Tecnológico de GaliciaHenck, J. M.M.Bis-Souza, C. V. [UNESP]Pollonio, M. A.R.Lorenzo, J. M.Barretto, A. C.S. [UNESP]2020-12-12T00:58:48Z2020-12-12T00:58:48Z2019-11-02info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article716-723http://dx.doi.org/10.1080/00071668.2019.1664726British Poultry Science, v. 60, n. 6, p. 716-723, 2019.1466-17990007-1668http://hdl.handle.net/11449/19808610.1080/00071668.2019.16647262-s2.0-85074507194Scopusreponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengBritish Poultry Scienceinfo:eu-repo/semantics/openAccess2021-10-23T08:32:16Zoai:repositorio.unesp.br:11449/198086Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462024-08-05T17:08:53.238884Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false |
dc.title.none.fl_str_mv |
Alpha-cyclodextrin as a new functional ingredient in low-fat chicken frankfurter |
title |
Alpha-cyclodextrin as a new functional ingredient in low-fat chicken frankfurter |
spellingShingle |
Alpha-cyclodextrin as a new functional ingredient in low-fat chicken frankfurter Henck, J. M.M. Dietary fibre emulsion stability meat products microstructure sensorial properties texture |
title_short |
Alpha-cyclodextrin as a new functional ingredient in low-fat chicken frankfurter |
title_full |
Alpha-cyclodextrin as a new functional ingredient in low-fat chicken frankfurter |
title_fullStr |
Alpha-cyclodextrin as a new functional ingredient in low-fat chicken frankfurter |
title_full_unstemmed |
Alpha-cyclodextrin as a new functional ingredient in low-fat chicken frankfurter |
title_sort |
Alpha-cyclodextrin as a new functional ingredient in low-fat chicken frankfurter |
author |
Henck, J. M.M. |
author_facet |
Henck, J. M.M. Bis-Souza, C. V. [UNESP] Pollonio, M. A.R. Lorenzo, J. M. Barretto, A. C.S. [UNESP] |
author_role |
author |
author2 |
Bis-Souza, C. V. [UNESP] Pollonio, M. A.R. Lorenzo, J. M. Barretto, A. C.S. [UNESP] |
author2_role |
author author author author |
dc.contributor.none.fl_str_mv |
Universidade de São Paulo (USP) Universidade Estadual Paulista (Unesp) Universidade Estadual de Campinas (UNICAMP) Parque Tecnológico de Galicia |
dc.contributor.author.fl_str_mv |
Henck, J. M.M. Bis-Souza, C. V. [UNESP] Pollonio, M. A.R. Lorenzo, J. M. Barretto, A. C.S. [UNESP] |
dc.subject.por.fl_str_mv |
Dietary fibre emulsion stability meat products microstructure sensorial properties texture |
topic |
Dietary fibre emulsion stability meat products microstructure sensorial properties texture |
description |
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. |
publishDate |
2019 |
dc.date.none.fl_str_mv |
2019-11-02 2020-12-12T00:58:48Z 2020-12-12T00:58:48Z |
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 |
http://dx.doi.org/10.1080/00071668.2019.1664726 British Poultry Science, v. 60, n. 6, p. 716-723, 2019. 1466-1799 0007-1668 http://hdl.handle.net/11449/198086 10.1080/00071668.2019.1664726 2-s2.0-85074507194 |
url |
http://dx.doi.org/10.1080/00071668.2019.1664726 http://hdl.handle.net/11449/198086 |
identifier_str_mv |
British Poultry Science, v. 60, n. 6, p. 716-723, 2019. 1466-1799 0007-1668 10.1080/00071668.2019.1664726 2-s2.0-85074507194 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
British Poultry Science |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
716-723 |
dc.source.none.fl_str_mv |
Scopus reponame:Repositório Institucional da UNESP instname:Universidade Estadual Paulista (UNESP) instacron:UNESP |
instname_str |
Universidade Estadual Paulista (UNESP) |
instacron_str |
UNESP |
institution |
UNESP |
reponame_str |
Repositório Institucional da UNESP |
collection |
Repositório Institucional da UNESP |
repository.name.fl_str_mv |
Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP) |
repository.mail.fl_str_mv |
|
_version_ |
1808128761740132352 |