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Effect of shaddock albedo addition on the properties of frankfurters

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Abstract

To explore the potential as a natural auxiliary emulsifier, shaddock albedo was added into frankfurters at six different levels: 0.0, 2.5, 5.0, 7.5, 10 and 12.5 %. The emulsion capacity (EC) of meat batters and cooking properties of frankfurters were evaluated. EC of meat batters was improved with the addition of shaddock albedo and the maximum value was reached at the 5 % albedo concentration. The addition of shaddock albedo resulted in lower cooking losses of frankfurters, with the lowest value obtained at the 7.5 % level. The presence of shaddock albedo decreased the total expressible fluid (TEF) and the proportion of fat in total expressible fluid (PF) which indicated the emulsion stability of frankfurters and the lowest values both occurred at the concentration of 7.5 %. Shaddock albedo inclusion increased the lightness and yellowness of frankfurters and decreased redness. Texture profile analysis showed increased hardness and decreased chewiness of frankfurters with the addition of shaddock albedo. Consequently, shaddock albedo could be a potential source of auxiliary emulsifier filler for emulsion-type meat products.

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Acknowledgments

This work was supported by the earmarked fund for Modern Agro-industry Technology Research System in Beijing and the Ministry of Science and Technology of China (2012BAD28B01; 2012BAD28B02; 2012BAK17B09). The authors also appreciate Beijing Pengcheng Food Co. Ltd. for their collaboration.

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Authors and Affiliations

  1. Beijing Higher Institution Engineering Research Center of Animal Product, Beijing, 100083, China

    Bing Shan, Xingmin Li, Teng Pan, Hao Zhang, Huiyuan Guo, Lu Jiang & Fazheng Ren

  2. Beijing Key Laboratory of Nutrition, Health & Food Safety, Beijing, 100083, China

    Bing Shan, Teng Pan, Hao Zhang, Huiyuan Guo, Lu Jiang & Fazheng Ren

  3. College of Information and Electricity Engineering, China Agricultural University, Beijing, 100083, China

    Limin Zheng

  4. China Institute of Industrial Relations, Beijing, 100048, China

    Shaobo Zhen

  5. College of Food Science and Nutritional Engineering, China Agricultural University, P.O. Box 287, No. 17 Qinghua East Road, Haidian, Beijing, 100083, China

    Fazheng Ren

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  1. Bing Shan
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  2. Xingmin Li
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  3. Teng Pan
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  4. Limin Zheng
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  5. Hao Zhang
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  6. Huiyuan Guo
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  7. Lu Jiang
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  8. Shaobo Zhen
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  9. Fazheng Ren
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Correspondence to Fazheng Ren.

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Bing Shan and Xingmin Li contribute equally to this work.

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Shan, B., Li, X., Pan, T. et al. Effect of shaddock albedo addition on the properties of frankfurters. J Food Sci Technol 52, 4572–4578 (2015). https://doi.org/10.1007/s13197-014-1467-7

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  • DOI: https://doi.org/10.1007/s13197-014-1467-7

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