Author/Authors :
Kim، نويسنده , , Hyun-Wook and Hwang، نويسنده , , Ko-Eun and Song، نويسنده , , Dong-Heon and Kim، نويسنده , , Yong-Jae and Lim، نويسنده , , Yun-Bin and Ham، نويسنده , , Youn-Kyung and Yeo، نويسنده , , Eui-Joo and Chang، نويسنده , , Seong-Jin and Choi، نويسنده , , Yun-Sang and Kim، نويسنده , , Cheon-Jei and Kunz، نويسنده ,
Abstract :
This study was aimed at evaluation of the effect of glasswort levels (0, 0.5, 1, and 1.5%) on the textural properties of frankfurters formulated with 0.75% NaCl. The addition of glasswort improved protein solubility (P < 0.05) and apparent viscosity of frankfurters formulated with 0.75% NaCl, resulting in increased cooking yield and emulsion stability. This phenomenon might be mainly related to salts and dietary fiber within glasswort. In addition, the textural properties of frankfurter prepared with 0.75% NaCl and 1.5% glasswort showed similar properties (P > 0.05) compared to those of control (1.5% NaCl). Our result suggests that the use of glasswort can be an effective approach to manufacture reduced-salt meat products. Moreover, the addition of 1.5% glasswort in frankfurters formulated with 0.75% NaCl is the optimum level without adverse effect on the texture.
Keywords :
Reduced-salt , Texture , Glasswort , frankfurter
