Effect of Dietary Fiber on the Texture and Cooking Characteristics of Restructured Pork
TODD, S. L. ; CUNNINGHAM, F. E. ; CLAUS, J. R. ; SCHWENKE, J. R.
Oxford, UK : Blackwell Publishing Ltd
Published 1989
Oxford, UK : Blackwell Publishing Ltd
Published 1989
ISSN: |
1750-3841
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Source: |
Blackwell Publishing Journal Backfiles 1879-2005
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Topics: |
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
Process Engineering, Biotechnology, Nutrition Technology
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Notes: |
Pure cellulose (Solka-Floc), microcrystalline cellulose (Avicel), and a soluble gum (Nutriloid Fiberplus) were added to ground pork at 3.5% and 7.0% based on total dietary fiber content of each ingredient. Texture and cooking characteristics were determined on the patties from all treatments and compared to a control. The two cellulose products at 3.5% most closely resembled the control. The two cellulose products at 7.0% exhibited more hardness, whereas the gum products at 3.5% and 7.0% showed less springiness (elasticity). Cooking losses declined as fiber concentration increased from 3.5% to 7.0% for the cellulose products, but increased for the gum products. The Avicel products at 3.5% and 7.0% and Solka-Floc product at 7.0% exhibited significantly less change in diameter (patty shrinkage).
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Type of Medium: |
Electronic Resource
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URL: |