Thermal, microscopic, and quality properties of low-fat frankfurters and emulsions produced by addition of different hydrocolloids

References

• Andres, S.C.; Garcia, M.E.; Zaritzky, N.E.; Califano, A.N. Storage Stability of Low-Fat Chicken Sausages. Journal of Food Engineering 2006, 72, 311–319.
   Web of Science ®Google Scholar
• Foegeding, E.A. Gelation in Meat Batters. Reciprocal Meat Conference Proceedings 1988, 41, 44–47.
   Google Scholar
• Marchetti, L.; Andrés, S.C.; Califano, A.N. Textural and Thermal Properties of Low-Lipid Meat Emulsions Formulated with Fish Oil and Different Binders. LWT–Food Science and Technology 2013, 51, 514–523.
   Web of Science ®Google Scholar
• Cierach, M.; Modzelewska-Kapituła, M.; Szaciło, K. The Influence of Carrageenan on the Properties of Low-Fat Frankfurters. Meat Science 2009, 82, 295–299.
   PubMed Web of Science ®Google Scholar
• Candogan, K.; Kolsarici, N. Storage Stability of Low-Fat Beef Frankfurters Formulated with Carrageenan Or Carrageenan with Pectin. Meat Science 2003, 64, 207–214.
   PubMed Web of Science ®Google Scholar
• Garcia-Garcia, E.; Totosaus, A. Low-Fat Sodium-Reduced Sausages: Effect of the Interaction Between Locust Bean Gum, Potato Starch and κ-Carrageenan by a Mixture Design Approach. Meat Science 2008, 78, 406–413.
   PubMed Web of Science ®Google Scholar
• de Vries, J. The Obesity Epidemic: Medical and Ethical Considerations. Science and Engineering Ethics 2007, 13(1), 55–67.
   PubMed Web of Science ®Google Scholar
• Ahmed, P.O.; Miller, M.F.; Lyon, C.E.; Vaughters, H.M.; Reagan, J.O. Physical and Sensory Characteristics of Low-Fat Fresh Pork Sausage Processed with Various Levels of Added Water. Journal of Food Science 1990, 55(3), 625–628
   Web of Science ®Google Scholar
• Claus, J.R.; Hunt, M.C.; Kastner, C.L. Effects of Substituting Added Water for Fat on the Textural, Sensory and Processing Characteristics of Bologna. Journal of Muscle Foods 1989, 1, 1–21.
   Google Scholar
• Eilert, S.J.; Blackmer, D.D.; Mandigo, R.W.; Calkins, C.R. Meat Batters Manufactured with Modified Beef Connective Tissue. Journal of Food Science 1993, 58(4), 691–696.
   Web of Science ®Google Scholar
• Leteleir, V.; Kastner, C.L.; Kenney, P.B.; Kropf, D.H.; Hunt, M.C.; Garcia Zepeda, C.M. Flaked Sinew Addition to Low-Fat Cooked Salami. Journal of Food Science 1995, 60(2), 245–249.
   Web of Science ®Google Scholar
• McMindes, M.K. Applications of Isolated Soy Protein in Low-Fat Meat Products. Food Technology 1991, 45(12), 61–64.
   Web of Science ®Google Scholar
• Hughes, E.; Cofrades, S.; Troy, D.J. Effects of Fat Level, Oat Fibre and Carrageenan on Frankfurters Formulated with 5, 12 and 30 % Fat. Meat Science 1997, 45(3), 273–281.
   PubMed Web of Science ®Google Scholar
• Lurueña-Martinez, M.A.; Vivar-Quintana, A.M.; Revilla, I. Effect of Locust Bean/Xanthan Gum Addition and Replacement of Pork Fat with Olive Oil on the Quality Characteristics of Low-Fat Frankfurters. Meat Science 2004, 68, 383–389.
   PubMed Web of Science ®Google Scholar
• Smith, D.M. Meat Proteins: Functional Properties in Comminuted Meat Products. Food Technology 1988, 42(4), 116–121.
   Web of Science ®Google Scholar
• Vega-Warner, V.; Merkel, R.A.; Smith, D.M. Composition, Solubility and Gel Properties of Salt Soluble Proteins from Two Bovine Muscle Types. Meat Science 1999, 51(3), 197–203.
   PubMed Web of Science ®Google Scholar
• Ayadi, M.A.; Kechaou, A.; Makni, I.; Attia, H. Influence of Carrageenan Addition on Turkey Meat Sausages Properties. Journal of Food Engineering 2009, 93, 278–283.
   Web of Science ®Google Scholar
• Baeza, R.I.; Carp, D.J.; Pérez, O.E.; Pilosof, A.M.R. κ-Carrageenan-Protein Interactions: Effect of Proteins on Polysaccharide Gelling and Textural Properties. Lebensmittel-Wissenschaft and Technologie 2002, 35, 741–747.
   Web of Science ®Google Scholar
• Ibanoglu, E. Effect of Hydrocolloids on the Thermal Denaturation of Proteins. Food Chemistry 2005, 90, 621–626.
   Web of Science ®Google Scholar
• Garnier, C.; Michon, C.; Durand, S.; Cuvelier, G.; Doublier, J.L.; Launay, B. Iota-Carrageenan/Casein Micelles Interactions: Evidence at Different Scales. Colloids and Surfaces B: Biointerfaces 2003, 31, 177–184.
   Web of Science ®Google Scholar
• DeFreitas, Z.; Sebranek, J.G.; Olson, D.G.; Carr, J.M. Carrageenan Effects on Thermal Stability of Meat Proteins. Journal of Food Science 1997, 62(3), 544–547.
   Web of Science ®Google Scholar
• Zhou, W.W.; Meng, L.; Li, X.; Ma, L.; Dai, R. Effect of the Interaction Between Carrageenan, Gellan Gum and Flaxseed Gum on Quality Attributes of Starch-Free Emulsion-Type Sausage. Journal of Muscle Foods 2010, 21, 255–267.
   Google Scholar
• Kibar, E.A.A.; Gönenç, I.; Us, F. Modeling of Retrogradation of Waxy and Normal Corn Starches. International Journal of Food Properties 2011, 14(5), 954–967.
   Web of Science ®Google Scholar
• Li, J.Y.; Yeh, A. Functions of Starch in Formation of Starch/Meat Composite During Heating. Journal of Texture Studies 2002, 33, 341–366.
   Web of Science ®Google Scholar
• Voutila, L.; Ruusunen, M.; Puolanne, E. Comparison of the Thermal Characteristics of Connective Tissue in Loose Structured and Normal Structured Porcine M. Semimembranosus. Meat Science 2002, 80, 1024–1030.
   Web of Science ®Google Scholar
• Akkose, A.; Aktaş, N. Determination of Glass Transition Temperature of Beef and Effects Of Various Cryoprotective Agents on Some Chemical Changes. Meat Science 2008, 80, 875–878.
   PubMed Web of Science ®Google Scholar
• Vural, H.; Oztan, A. Meat and Meat Products Quality Control Laboratory Applications. Hacettepe University Publications, Ankara, Turkey 1996; 36.
   Google Scholar
• Zayas, J.F.; Lin, C.S. Quality Characteristics of Frankfurters Containing Corn Germ Protein. Journal of Food Science 1988, 53, 1587–1591.
   Web of Science ®Google Scholar
• Zayas, J.F.; Lin, C.S. Corn Germ Protein in Frankfurters; Textural, Color and Sensory Characteristics and Storage Stability. Journal of Food Quality 1989, 12, 283–289.
   Web of Science ®Google Scholar
• Öztan, A.; Vural, H. Investigation of Water Holding Capacity and Free Water in Beef. Food 1993, 18(1), 29–33.
   Google Scholar
• Anonymous. Texture Analyser User Manual. “Warner Bratzler Shear Blade Set” Instructions. Ametek Lloyd Instruments Fareham: UK, 2003.
   Google Scholar
• Özvural, E.B.; Vural, H.; Özboy-Özbas, Ö. Utilization of Brewer’s Spent Grain in the Production of Frankfurters. International Journal of Food Science and Technology 2009, 44, 1093–1099.
   Web of Science ®Google Scholar
• Anonymous. Turkish Food Codex, Meat and Meat Products Communique. Republic of Turkey, Ministry of Food, Agriculture and Livestock, Ankara, Turkey 2012; No. 2012/74).
   Google Scholar
• Wallingford, L.; Labuza, T.P. Evaluation of the Water Binding Properties of Food Hydrocolloids by Physical/Chemical Methods and in a Low-Fat Meat Emulsion. Journal of Food Science 1983, 48, 1–5.
   Web of Science ®Google Scholar
• Lin, K.C.; Keeton, J.T.; Gilchrist, C.L.; Cross, H.R. Comparisons of Carboxymethyl Cellulose with Differing Molecular Features in Low-Fat Frankfurters. Journal of Food Science 1988, 53(6), 1592–1595.
   Web of Science ®Google Scholar
• Crehan, C.M.; Hughes, E.; Troy, D.J.; Buckley, D.J. Effects of Fat Level and Maltodextrin on the Functional Properties of Frankfurters Formulated with 5, 12 and 30% Fat. Meat Science 2000, 55, 463–469.
   PubMed Web of Science ®Google Scholar
• Svegmark, K.; Helmersson, K.; Nilsson, G.; Nilsson, P.O.; Andersson, R.; Svensson, E. Comparision of Potato Amylopectin Starches and Potato Starches Influence of Year and Variety. Carbohydrate Polymers 2002, 47, 331–340.
   Web of Science ®Google Scholar
• Karlsson, M.E.; Eliasson, A.C. Gelatinization and Retrogradation of Potato (Solanum Tuberosum) Starch in Situ As Assessed by Differential Scanning Calorimetry (DSC). Lebensm.-Wiss. u.-Technology 2003, 36, 735–741.
   Web of Science ®Google Scholar
• Tomšic, M.; Prossnigg, F.; Glatter, O. A Thermoreversible Double Gel: Characterization of a Methylcellulose and Κ-Carrageenan Mixed System in Water by SAXS, DSC and Rheology. Journal of Colloid and Interface Science 2008, 322, 41–50.
   PubMed Web of Science ®Google Scholar
• Mundargi, R.C.; Patil, S.A.; Agnihotri, S.A.; Aminabhavi, T.M. Evaluation and Controlled Release Characteristics of Modified Xanthan Films for Transdermal Delivery of Atenolol. Drug Development and Industrial Pharmacy 2007, 33, 79–90.
   PubMed Web of Science ®Google Scholar
• Chen, H.H.; Xu, S.Y.; Wang, Z. Interaction Between Flaxseed Gum and Meat Protein. Journal of Food Engineering 2007, 80, 1051–1059.
   Web of Science ®Google Scholar
• Quinn, J.R.; Raymond, D.P.; Harwalker, V.R. Differential Scanning Calorimetry of Meat Proteins As Affected by Processing Treatment. Journal of Food Science 1980, 45, 1146–1149.
   Web of Science ®Google Scholar
• Pighin, D.G.; Sancho, A.M.; Gonzalez, C.B. Effect of Salt Addition on the Thermal Behavior of Proteins of Bovine Meat from Argentina. Meat Science 2008, 79, 549–556.
   PubMed Web of Science ®Google Scholar
• Aktaş, N.; Aksu, M.İ.; Kaya, M. Changes in Myofibrillar Proteins During Processing of Pastirma (Turkish Dry Meat Product) Produced with Commercial Starter Cultures. Food Chemistry 2005, 90, 649–654.
   Web of Science ®Google Scholar
• Findlay, C.J.; Barbut, S. A Response Surface Investigation of the Effects of Sodium Chloride and Tripolyphosphate on the Thermal Properties of Beef Muscle. Meat Science 1992, 31, 155–164.
   PubMed Web of Science ®Google Scholar
• Dickensen, E. Hydrocolloids at Interfaces and the Influence on the Properties of Dispersed Systems. Food Hydrocolloids 2003, 17, 25–39.
   Web of Science ®Google Scholar
• Donatus, E.A.N.; Xiong, Y.L. Effects of Carrageenan on Thermal Stability of Proteins from Chicken Thigh and Breast Muscles. Food Research International 2001, 34, 247–253.
   Web of Science ®Google Scholar
• Horn, M.M.; Martins, V.C.A.; de Guzzi Plepis, A.M. Interaction of Anionic Collagen with Chitosan: Effect on Thermal and Morphological Characteristics. Carbohydrate Polymers 2009, 77, 239–243.
   Web of Science ®Google Scholar
• Aylangan, A. Investigation of effect of irradiation on quality characteristics, shelf life and determination of irradiation on hamburger meats. PhD Thesis, Hacettepe University, Institute of Science and Technology, 2010.
   Google Scholar
• Perisic, N.; Afseth, N.K.; Ofstad, R.; Kohler, A. Monitoring Protein Structural Changes and Hydration in Bovine Meat Tissue Due to Salt Substitutes by Fourier Transform Infrared (FTIR) Microspectroscopy. Journal of the Agricultural and Food Chemistry 2011, 59, 10052–10061.
   PubMed Web of Science ®Google Scholar
• Fox, J.B.; Ackerman, S.A.; Jenkins, R.J. Effect of Anionic Gums on the Texture of Pickled Frankfurters. Journal of Food Science 1983, 48, 1031–1035.
   Web of Science ®Google Scholar
• Whiting, R.C. Addition of Phosphates, Proteins and Gums to Reduced-Salt Frankfurter Batters. Journal of Food Science 1984, 49, 1355–1357.
   Web of Science ®Google Scholar
• Foegeding, E.A.; Ramsey, S.R. Effect of Gums on Low-Fat Meat Batters. Journal of Food Science 1986, 51, 33–36.
   Web of Science ®Google Scholar
• Ulu, H. Effects of Carrageenan and Guar Gum on the Cooking and Textual Properties of Low-Fat Meatballs. Food Chemistry 2006, 95, 600–605.
   Web of Science ®Google Scholar
• Lin, K.W.; Chao, J.Y. Quality Characteristics of Reduced-Fat Chinese-Style Sausage As Related to Chitosan’s Molecular Weight. Meat Science 2001, 59, 343–351.
   PubMed Web of Science ®Google Scholar