Gå til hovedinnhold
Publisert 2013

Read in English

Publikasjonsdetaljer

Tidsskrift : Journal of Agricultural and Food Chemistry , vol. 61 , p. 3219–3228 , 2013

Utgiver : American Chemical Society (ACS)

Internasjonale standardnummer :
Trykt : 0021-8561
Elektronisk : 1520-5118

Publikasjonstype : Vitenskapelig artikkel

Bidragsytere : Perisic, Nebojsa; Afseth, Nils Kristian; Ofstad, Ragni; Scheel, Jan; Kohler, Achim

Sak : 13

Har du spørsmål om noe vedrørende publikasjonen, kan du kontakte Nofimas bibliotekleder.

Kjetil Aune
Bibliotekleder
kjetil.aune@nofima.no

Sammendrag

In this study, the effects of NaCl, KCl, and MgSO4 in various concentrations on structural and sensory properties
of frankfurter sausages were investigated. FTIR was used to analyze the overall homogeneousness of the sausages by
simultaneously following the distribution of main sausage ingredients, i.e., proteins, fats, and starch. A more homogeneous distribution of the main ingredients was observed with higher concentration of added salts, while it was most pronounced for the MgSO4 recipe. Furthermore, FTIR imaging was used in order to follow the distribution of protein secondary structure motifs throughout the sausage matrix. It was confirmed that KCl inhibited the partial denaturation of proteins, unlike that observed for
MgSO4 recipes, where an additional increase in protein hydration was detected. These findings were unequivocally supported by WHC measurements. However, the sensory analysis clearly distinguished the sausages prepared with MgSO4 due to undesired sensory attributes, which underlines the necessity for using taste masking agents.

Kontaktpersoner: