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Effect of sodium alginate on physical-chemical, protein conformation and sensory of low-fat frankfurters

Kang, Zhuang-Li, Wang, Teng-teng, Li, Yan-ping, Li, Ke, Ma, Han-jun
Meat science 2020 v.162 pp. 108043
backfat, cooking quality, emulsions, energy, hardness, hot dogs, hydrophobicity, juiciness, pork, protein conformation, sodium alginate, solutes, texture, tyrosine
In order to study the potential of replacing pork back-fat by sodium alginate solution (sodium alginate/water = 1/29, W/W), the physico-chemical, protein conformation and sensory of frankfurters made with various amounts of pork back-fat and sodium alginate were evaluated. With the increase of sodium alginate solute, the fat and energy was decreased significantly (P < .05). Compared with the control, the cooking yield, emulsion stability, L⁎ and ΔE values were not different significantly (P > .05) when pork back-fat was replaced by 25% and 50%, meanwhile, a decrease of α-helix content accompanied by an increase of β-sheet, β-turn and random coil content, more hydrophobic and tyrosine residues became exposed, those implied the hardness was increased. The texture, juiciness and overall acceptance scores were decreased significantly (P < .05) when pork back-fat was replaced beyond 50%. From the above, the use of sodium alginate solution instead of pork back-fat could transform protein structure and lowered fat and energy of frankfurters.