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Today incorporation of natural ingredients as inorganic phosphate replacers has come into prominence as a novel research topic due to health concerns about phosphates. In this study, we aimed to investigate the quality of emulsified chicken meatballs produced with Jerusalem artichoke powder (JAP), either alone or in combination with sodium carbonate (SC) as sodium tripolyphosphate (STPP) replacers. The results showed that naturally dried JAP showed favorable technological properties in terms of water-oil binding and gelling. Emulsion batters formulated with JAP-SC mixture showed lower jelly and fat separation, higher water-holding capacity and higher emulsion stability than control samples with STPP. In final product, incorporation of JAP-SC mixture increased moisture and reduced lipid and energy values, and kept the pH value similar to control. Added JAP lead to increments in $b^*$ values whereas decreases $L^*$ values. Cook yield was similar to control in phosphate-free samples formulated with JAP-SC mix. Either low or medium ratios of JAP in combination with SC managed to protect most of the sensory parameters, while sensory scores tend to decrease in samples containing high levels of JAP. Addition of JAP to formulations presented samples that have equivalent behavior to phosphates in terms of lipid oxidation. In conclusion, our study confirms that utilization of JAP in combination with SC had promising effects as phosphate replacers by presenting natural solutions and providing equivalent quality to standard phosphate containing products.
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참고문헌 (52)
참고문헌 신청
Afoakwah NA / 2015 / Characterization of Jerusalem artichoke (Helianthus tuberosus L.) powder and its application in emulsion-type sausage / LWT - Food Sci. Technol 64:74~81
Alvarez D / 2013 / Effect of inulin, ${\beta}$ -glucan and their mixtures on emulsion stability, color and textural parameters of cooked meat batters / Meat Sci 94:320~327
AOAC / 2012 / Official methods of analysis, 19th ed
AOCS / 2004 / American Oil Chemists' Society official methods and recommended practices of the AOCS, 5th ed
Bach V / 2012 / Effects of harvest time and variety on sensory quality and chemical composition of Jerusalem artichoke (Helianthus tuberosus) tubers / Food Chem 133:82~89
Alvarez D / 2013 / Effect of inulin,
AOAC / 2012 / Official methods of analysis, 19th ed
AOCS / 2004 / American Oil Chemists' Society official methods and recommended practices of the AOCS, 5th ed
Bach V / 2012 / Effects of harvest time and variety on sensory quality and chemical composition of Jerusalem artichoke (Helianthus tuberosus) tubers / Food Chem 133:82~89
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