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The effects of cereal additives in low-fat sausages and meatballs. Part 1: Untreated and enzyme-treated rye bran.

Petersson, Karin LU ; Godard, Ophélie; Eliasson, Ann-Charlotte LU and Tornberg, Eva LU (2014) In Meat Science 96(1). p.423-428
Abstract
Rye bran was added to frankfurter-type sausages and meatballs with the aim of producing low-fat products with increased dietary fibre content. The addition of untreated rye bran to sausages was detrimental, causing a substantial increase in frying loss (20% compared to 13.2%). The addition of rye bran treated with hydrolytic enzymes reduced the frying loss to 15.2-16.4%. The firmness was also improved by the treatments (12.8-14.2N compared to 8.8N). Enzymatic treatment of rye bran did not however improve the water-holding capacity or the texture of sausages compared to the rye bran that had only been soaked in water. The reason could be that enzymes degraded the solubilized fraction of the dietary fibre, leaving small fragments that cannot... (More)
Rye bran was added to frankfurter-type sausages and meatballs with the aim of producing low-fat products with increased dietary fibre content. The addition of untreated rye bran to sausages was detrimental, causing a substantial increase in frying loss (20% compared to 13.2%). The addition of rye bran treated with hydrolytic enzymes reduced the frying loss to 15.2-16.4%. The firmness was also improved by the treatments (12.8-14.2N compared to 8.8N). Enzymatic treatment of rye bran did not however improve the water-holding capacity or the texture of sausages compared to the rye bran that had only been soaked in water. The reason could be that enzymes degraded the solubilized fraction of the dietary fibre, leaving small fragments that cannot contribute to the water-holding capacity and the texture of the sausages. The benefits of treating rye bran in water were not seen in meatballs, probably due to the more particulate structure of meatballs, which is not as sensitive to additives. (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
423 - 428
publisher
Elsevier
external identifiers
  • wos:000327166500057
  • pmid:23995696
  • scopus:84883360841
ISSN
1873-4138
DOI
10.1016/j.meatsci.2013.08.020
language
English
LU publication?
yes
id
9e48a899-345a-46e0-8de1-4043f4212ecd (old id 4066366)
date added to LUP
2013-11-14 11:36:21
date last changed
2017-01-01 03:45:36
@article{9e48a899-345a-46e0-8de1-4043f4212ecd,
  abstract     = {Rye bran was added to frankfurter-type sausages and meatballs with the aim of producing low-fat products with increased dietary fibre content. The addition of untreated rye bran to sausages was detrimental, causing a substantial increase in frying loss (20% compared to 13.2%). The addition of rye bran treated with hydrolytic enzymes reduced the frying loss to 15.2-16.4%. The firmness was also improved by the treatments (12.8-14.2N compared to 8.8N). Enzymatic treatment of rye bran did not however improve the water-holding capacity or the texture of sausages compared to the rye bran that had only been soaked in water. The reason could be that enzymes degraded the solubilized fraction of the dietary fibre, leaving small fragments that cannot contribute to the water-holding capacity and the texture of the sausages. The benefits of treating rye bran in water were not seen in meatballs, probably due to the more particulate structure of meatballs, which is not as sensitive to additives.},
  author       = {Petersson, Karin and Godard, Ophélie and Eliasson, Ann-Charlotte and Tornberg, Eva},
  issn         = {1873-4138},
  language     = {eng},
  number       = {1},
  pages        = {423--428},
  publisher    = {Elsevier},
  series       = {Meat Science},
  title        = {The effects of cereal additives in low-fat sausages and meatballs. Part 1: Untreated and enzyme-treated rye bran.},
  url          = {http://dx.doi.org/10.1016/j.meatsci.2013.08.020},
  volume       = {96},
  year         = {2014},
}