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

ABSTRACT

1. 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.

KEYWORDS:

• Dietary fibre
• emulsion stability
• meat products
• microstructure
• sensorial properties
• texture

Acknowledgments

The authors would like to acknowledge the financial support from CAPES and CNPq. Jose M. Lorenzo is a member of the HealthyMeat network, funded by CYTED (ref. 119RT0568).

Disclosure statement

No potential conflict of interest was reported by the authors.

Additional information

Funding

This work was supported by the CYTED Ciencia y Tecnología para el Desarrollo [119RT0568].