Abstract
The objective of this study was to determine whether the addition of different pollen powder concentrations (0.5; 1.0 and 1.5 g/100 g) had an influence on techno-functional, textural and sensorial traits of frankfurters. Examining the techno-functional characteristics of pollen, a conclusion was reached that the higher the concentration, the higher the emulsification and better techno-functional properties. Also, FTIR-ATR analysis has shown that specific pollen molecules provided good emulsifying properties of sausages. On the other hand, sensory analysis showed that sausages with the addition of 1.0% and 1.5% of pollen powder have a more pronounced floral odor. Warner-Bratzler shear force test has shown that the incorporation of pollen caused a more stable product throughout sixty days of storage than the control sample. It could be explained by the formation of more protein-protein interactions due to the addition of non-meat proteins in the formulation of frankfurters and obtaining a more stable product than the control one. All things considered, it can be concluded that pollen exhibits good techno-functional properties and could be utilized in the formulation of frankfurters with improved and steady techno-functional properties during two months of refrigerated storage.
Highlights
IntroductionThe world leader in the number of different varieties and the birthplace of frankfurters is Germany
The most common type of emulsified meat products in the world are frankfurters [1]
Called meat batters, are a complex mix of different systems of dissolved proteins and salts, suspensions, gels made from myofibrillar proteins and emulsions that contain stabilized fat in a gel and fat which is partially present in liquid form [2]
Summary
The world leader in the number of different varieties and the birthplace of frankfurters is Germany. Their popularity is reflected by the convenience in preparation, tastefulness and time-saving. The wide variety in physicochemical properties of emulsions is affected by the diversity of components used during technological process of the production of sausages. One of the most important quality parameters of the emulsified meat products, such as frankfurters, is emulsion stability. It is highly dependant on the amount of fat and water, as well as myofibrillar proteins, previously extracted from the muscle tissue. The question arises how these extracts affect the texture, techno-functional (emulsifying) and sensory properties of sausages
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