Journal
MEAT SCIENCE
Volume 96, Issue 1, Pages 503-508Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.meatsci.2013.08.019
Keywords
Low-fat sausages; Low-fat meatballs; Dietary fibre; Rye bran; Oat bran; Barley fibre
Categories
Funding
- Vinnova
- Lantmannen RD
- Lyckeby Starkelsen
- Procordia/Orkla AS
- Ugglarps AB
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Rye bran, oat bran and barley fibre have been compared as additives in low-fat sausages and meatballs. The water/protein ratio and starch content were constant to allow direct comparisons. Oat bran was the best alternative in low-fat sausages due to its gelling ability upon heating. These sausages exhibited low process (0.9%) and frying losses (10.9%), and high values of firmness (11.0 N) and sensory acceptance. The sausages containing barley fibre, with the highest amount of soluble beta-glucan, had high losses (3.8% and 19.6%) and the lowest firmness (4.6 N). Rye bran was suitable in meatballs, probably due to its particulate nature, which is more acceptable in this type of meat product, where the gelling properties are not as important as in sausages. There was no significant difference between the firmness of meatballs containing rye bran (6.1 N) and the reference (7.5 N), after pan-frying. Meatballs with oat bran or barley fibre were less firm (3.6 N and 2.0 N). (C) 2013 Elsevier Ltd. All rights reserved.
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