The effects of cereal additives in low fat sausages and meatballs. Part 1 Untreated and enzyme treated rye bran英文电子书.pdf

Meat Science 96 (2014) 423–428 Contents lists available at ScienceDirect Meat Science jour nal homepage: www.e lsevie r. com/ locate/ mea tsci The effects of cereal additives in low-fat sausages and meatballs. Part 1: Untreated and enzyme-treated rye bran Karin Petersson ⁎, Ophélie Godard, Ann-Charlotte Eliasson, Eva Tornberg Department of Food Technology, Engineering and Nutrition Food Technology, LTH, Chemical Center, P.O. Box 124, SE-221 00 Lund, Sweden a r t i c l e i n f o a b s t r a c t Article history: Rye bran was added to frankfurter-type sausages and meatballs with the aim of producing low-fat products with Received 15 March 2013 increased dietary fibre content. The addition of untreated rye bran to sausages was detrimental, causing a Received in revised form 7 August 2013 substantial increase in frying loss (20% compared to 13.2%). The addition of rye bran treated with hydrolytic Accepted 11 August 2013 enzymes reduced the frying loss to 15.2–16.4%. The firmness was also improved by the treatments (12.8–14.2 N compared to 8.8 N). Enzymatic treatment of rye bran did not however improve the water- Keywords: holding capacity or the texture of sausages compared to the rye bran that had only been soaked in water. The Low-fat sausages Low-fat meatballs reason could be that enzymes degra