Influence of chicken protein isolate and heating temperature on textural properties of low-fat frankfurters
| dc.contributor.author | Brito, Kelly de Moraes | |
| dc.contributor.author | Salas-Mellado, Myriam de las Mercedes | |
| dc.contributor.author | Prentice-Hernández, Carlos | |
| dc.contributor.author | Rafael, Ruan | |
| dc.date.accessioned | 2014-09-17T00:16:11Z | |
| dc.date.available | 2014-09-17T00:16:11Z | |
| dc.date.issued | 2011 | |
| dc.description.abstract | 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. | pt_BR |
| dc.identifier.citation | 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. | pt_BR |
| dc.identifier.doi | 10.3382/japr.2010-00182 | pt_BR |
| dc.identifier.issn | 1537-0437 | |
| dc.identifier.uri | http://repositorio.furg.br/handle/1/4567 | |
| dc.language.iso | eng | pt_BR |
| dc.rights | open access | pt_BR |
| dc.subject | Chicken | pt_BR |
| dc.subject | Frankfurter | pt_BR |
| dc.subject | Low-Fat | pt_BR |
| dc.subject | Protein Isolate | pt_BR |
| dc.subject | Texture | pt_BR |
| dc.title | Influence of chicken protein isolate and heating temperature on textural properties of low-fat frankfurters | pt_BR |
| dc.type | article | pt_BR |