Alpha-cyclodextrin as a new functional ingredient in low-fat chicken frankfurter

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Autor(es): dc.contributorUniversidade de São Paulo (USP)-
Autor(es): dc.contributorUniversidade Estadual Paulista (Unesp)-
Autor(es): dc.contributorUniversidade Estadual de Campinas (UNICAMP)-
Autor(es): dc.contributorParque Tecnológico de Galicia-
Autor(es): dc.creatorHenck, J. M.M.-
Autor(es): dc.creatorBis-Souza, C. V. [UNESP]-
Autor(es): dc.creatorPollonio, M. A.R.-
Autor(es): dc.creatorLorenzo, J. M.-
Autor(es): dc.creatorBarretto, A. C.S. [UNESP]-
Data de aceite: dc.date.accessioned2022-02-22T00:23:29Z-
Data de disponibilização: dc.date.available2022-02-22T00:23:29Z-
Data de envio: dc.date.issued2020-12-11-
Data de envio: dc.date.issued2020-12-11-
Data de envio: dc.date.issued2019-11-01-
Fonte completa do material: dc.identifierhttp://dx.doi.org/10.1080/00071668.2019.1664726-
Fonte completa do material: dc.identifierhttp://hdl.handle.net/11449/198086-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/11449/198086-
Descrição: dc.description1. The current consumer preference for healthier meat products is associated with less additives in manufacturing (so-called ‘clean-label’) or the addition of non-meat ingredients with functional properties, recognised as improving specific technological properties in meat products. 2. This study evaluated the effect of the addition of alpha-cyclodextrin and wheat fibre to low-fat chicken frankfurters containing 35% mechanically deboned chicken meat on the technological and sensorial properties during refrigerated storage. 3. The results showed that the addition of dietary fibres (alpha-cyclodextrin and wheat fibre) in low-fat chicken frankfurters improved emulsion stability, hardness, chewiness and reduced cohesiveness. 4. Alpha-cyclodextrin helped the retention of fat globules in the microstructure and affected colour in the sensorial evaluation. 5. The use of alpha-cyclodextrin, in combination with wheat fibre, as a new ingredient to substitute fat in emulsified meat products containing mechanically deboned chicken, improved emulsion stability and texture. 6. Alpha-cyclodextrin and wheat fibre were effective in contributing to fat reduction without affecting the sensory properties of the product.-
Descrição: dc.descriptionDepartment of Food Engineering College of Animal Science and Food Engineering (FZEA) University of São Paulo (USP)-
Descrição: dc.descriptionDepartment of Food Technology and Engineering São Paulo State University (UNESP)-
Descrição: dc.descriptionDepartment of Food Technology Faculty of Food Engineering University of Campinas (UNICAMP)-
Descrição: dc.descriptionCentro Tecnológico de la Carne de Galicia Adva. Galicia n° 4 Parque Tecnológico de Galicia-
Descrição: dc.descriptionDepartment of Food Technology and Engineering São Paulo State University (UNESP)-
Formato: dc.format716-723-
Idioma: dc.languageen-
Relação: dc.relationBritish Poultry Science-
???dc.source???: dc.sourceScopus-
Palavras-chave: dc.subjectDietary fibre-
Palavras-chave: dc.subjectemulsion stability-
Palavras-chave: dc.subjectmeat products-
Palavras-chave: dc.subjectmicrostructure-
Palavras-chave: dc.subjectsensorial properties-
Palavras-chave: dc.subjecttexture-
Título: dc.titleAlpha-cyclodextrin as a new functional ingredient in low-fat chicken frankfurter-
Tipo de arquivo: dc.typelivro digital-
Aparece nas coleções:Repositório Institucional - Unesp

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