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The effects of cereal additives in low-fat sausages and meatballs. Part 1: Untreated and enzyme-treated rye bran.

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Author

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

Summary, in English

Rye bran was added to frankfurter-type sausages and meatballs with the aim of producing low-fat products with increased dietary fibre content. The addition of untreated rye bran to sausages was detrimental, causing a substantial increase in frying loss (20% compared to 13.2%). The addition of rye bran treated with hydrolytic enzymes reduced the frying loss to 15.2-16.4%. The firmness was also improved by the treatments (12.8-14.2N compared to 8.8N). Enzymatic treatment of rye bran did not however improve the water-holding capacity or the texture of sausages compared to the rye bran that had only been soaked in water. The reason could be that enzymes degraded the solubilized fraction of the dietary fibre, leaving small fragments that cannot contribute to the water-holding capacity and the texture of the sausages. The benefits of treating rye bran in water were not seen in meatballs, probably due to the more particulate structure of meatballs, which is not as sensitive to additives.

Department/s

  • Department of Food Technology, Engineering and Nutrition

Publishing year

2014

Language

English

Pages

423-428

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