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The effects of cereal additives in low-fat sausages and meatballs. Part 2: Rye bran, oat bran and barley fibre.

Petersson, Karin LU ; Godard, Ophélie; Eliasson, Ann-Charlotte LU and Tornberg, Eva LU (2014) In Meat Science 96(1). p.503-508
Abstract
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 (11.0N) and sensory acceptance. The sausages containing barley fibre, with the highest amount of soluble β-glucan, had high losses (3.8% and 19.6%) and the lowest firmness (4.6N). 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... (More)
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 (11.0N) and sensory acceptance. The sausages containing barley fibre, with the highest amount of soluble β-glucan, had high losses (3.8% and 19.6%) and the lowest firmness (4.6N). 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 (6.1N) and the reference (7.5N), after pan-frying. Meatballs with oat bran or barley fibre were less firm (3.6N and 2.0N). (Less)
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author
organization
publishing date
type
Contribution to journal
publication status
published
subject
in
Meat Science
volume
96
issue
1
pages
503 - 508
publisher
Elsevier
external identifiers
  • wos:000327166500061
  • pmid:24008058
  • scopus:84883548337
ISSN
1873-4138
DOI
10.1016/j.meatsci.2013.08.019
language
English
LU publication?
yes
id
672c1ce7-489b-48b6-97f7-670591a4d891 (old id 4066264)
date added to LUP
2013-11-14 11:33:55
date last changed
2017-10-01 03:20:54
@article{672c1ce7-489b-48b6-97f7-670591a4d891,
  abstract     = {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 (11.0N) and sensory acceptance. The sausages containing barley fibre, with the highest amount of soluble β-glucan, had high losses (3.8% and 19.6%) and the lowest firmness (4.6N). 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 (6.1N) and the reference (7.5N), after pan-frying. Meatballs with oat bran or barley fibre were less firm (3.6N and 2.0N).},
  author       = {Petersson, Karin and Godard, Ophélie and Eliasson, Ann-Charlotte and Tornberg, Eva},
  issn         = {1873-4138},
  language     = {eng},
  number       = {1},
  pages        = {503--508},
  publisher    = {Elsevier},
  series       = {Meat Science},
  title        = {The effects of cereal additives in low-fat sausages and meatballs. Part 2: Rye bran, oat bran and barley fibre.},
  url          = {http://dx.doi.org/10.1016/j.meatsci.2013.08.019},
  volume       = {96},
  year         = {2014},
}