The browser you are using is not supported by this website. All versions of Internet Explorer are no longer supported, either by us or Microsoft (read more here: https://www.microsoft.com/en-us/microsoft-365/windows/end-of-ie-support).

Please use a modern browser to fully experience our website, such as the newest versions of Edge, Chrome, Firefox or Safari etc.

The effects of cereal additives in low-fat sausages and meatballs. Part 2: Rye bran, oat bran and barley fibre.

På svenska

Author

  • Karin Petersson
  • Ophélie Godard
  • Ann-Charlotte Eliasson
  • Eva Tornberg

Summary, in English

Rye bran, oat bran and barley fibre have been compared as additives in low-fat sausages and meatballs. The water/protein ratio and starch content were constant to allow direct comparisons. Oat bran was the best alternative in low-fat sausages due to its gelling ability upon heating. These sausages exhibited low process (0.9%) and frying losses (10.9%), and high values of firmness (11.0N) and sensory acceptance. The sausages containing barley fibre, with the highest amount of soluble β-glucan, had high losses (3.8% and 19.6%) and the lowest firmness (4.6N). Rye bran was suitable in meatballs, probably due to its particulate nature, which is more acceptable in this type of meat product, where the gelling properties are not as important as in sausages. There was no significant difference between the firmness of meatballs containing rye bran (6.1N) and the reference (7.5N), after pan-frying. Meatballs with oat bran or barley fibre were less firm (3.6N and 2.0N).

Department/s

  • Department of Food Technology, Engineering and Nutrition

Publishing year

2014

Language

English

Pages

503-508

Publication/Series

Meat Science

Volume

96

Issue

1

Document type

Journal article

Publisher

Elsevier

Topic

  • Food Engineering

Status

Published

ISBN/ISSN/Other

  • ISSN: 1873-4138