Influence of chicken protein isolate and heating temperature on textural properties of low-fat frankfurters

Submitted by Taís Renata Pereira Amorim (tatahamorim_sjn@hotmail.com) on 2014-08-15T21:28:45Z No. of bitstreams: 1 38- Influence of chicken protein isolate and heating.pdf: 852323 bytes, checksum: 3c9ff73a246648f1aca92aed76c0ead3 (MD5)Rejected by Paula Gautério (paulaporto_g@hotmail.com), reason: Autor não pode ser abreviado on 2014-08-25T00:58:37Z (GMT)Submitted by Taís Renata Pereira Amorim (tatahamorim_sjn@hotmail.com) on 2014-08-26T19:01:15Z No. of bitstreams: 1 38- Influence of chicken protein isolate and heating.pdf: 852323 bytes, checksum: 3c9ff73a246648f1aca92aed76c0ead3 (MD5)Approved for entry into archive by Paula Gautério (paulaporto_g@hotmail.com) on 2014-09-17T00:16:11Z (GMT) No. of bitstreams: 1 38- Influence of chicken protein isolate and heating.pdf: 852323 bytes, checksum: 3c9ff73a246648f1aca92aed76c0ead3 (MD5)Made available in DSpace on 2014-09-17T00:16:11Z (GMT). No. of bitstreams: 1 38- Influence of chicken protein isolate and heating.pdf: 852323 bytes, checksum: 3c9ff73a246648f1aca92aed76c0ead3 (MD5) Previous issue date: 2011The effects of chicken protein isolate (CPI) addition and heating temperature on the textural properties of low-fat frankfurters were investigated. Frankfurter quality was determined by measuring textural, color, and sensory characteristics. A high temperature caused an increased firmness, breaking force, and gel strength of the frankfurters, and CPI concentration intensified the gel strength. The commercial chicken frankfurters had a greater acceptability and purchase intention than the experimental frankfurters with CPI when evaluated by panelists. The frankfurters with CPI addition (without pork lard) had a lower fat content than the commercial chicken frankfurters. The total replacement of fat by CPI in the experimental frankfurters contributed to the production of a low-fat product because it had a 60% lower lipid content than the commercial chicken frankfurters while maintaining good textural characteristics