期刊
CYTA-JOURNAL OF FOOD
卷 16, 期 1, 页码 831-839出版社
TAYLOR & FRANCIS LTD
DOI: 10.1080/19476337.2018.1465125
关键词
Pineapple pomace; steaming under pressure; hot air-drying; dietary fiber concentrate; antioxidant polyphenols; Vienna-type sausages; residual nitrites; shrinkage
资金
- Tecnologico Nacional de Mexico [5221.14-P]
- Consejo Nacional de Ciencia y Tecnologia-CONACYT, Mexico
In this study, fresh and steamed under pressure (SPP) pineapple pomace were used to produce dietary fiber concentrates (DFCs) dried by freeze-drying or hot air-drying. Chemical, physical and technological properties were determined to select one pineapple DFC (PDFC) and to evaluate its mixture effect with meats on characteristics of Vienna-type sausages. The PDFC produced from SPP and hot air-dried (SPDFC-HD) had the highest content of DF, carotenoids, polyphenols such as gallic, cinnamic and p-coumaric acids, antioxidant capacity and hydration properties. Microstructural analysis evidenced a cell wall disruption of the PDFCs matrix by the effect of processing. The cubic model equations showed that with the increase in SPDFC-HD in the ternary mixture, a reducing effect on nitrites, moisture, shear force and shrinkage was obtained in sausages, while carotenoids and antioxidant polyphenols increased. This study demonstrated that SPDFC-HD was produced with characteristics to be used as ingredient in potential functional sausages.
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