title: Effect of shaddock albedo addition on the properties of frankfurters.
abstract: To explore the potential as a natural auxiliary emulsifier, shaddock albedo was added into frankfurters at six different levels: 0.0, 2.5, 5.0, 7.5, 10 and 12.5 %. The emulsion capacity (EC) of meat batters and cooking properties of frankfurters were evaluated. EC of meat batters was improved with the addition of shaddock albedo and the maximum value was reached at the 5 % albedo concentration. The addition of shaddock albedo resulted in lower cooking losses of frankfurters, with the lowest value obtained at the 7.5 % level. The presence of shaddock albedo decreased the total expressible fluid (TEF) and the proportion of fat in total expressible fluid (PF) which indicated the emulsion stability of frankfurters and the lowest values both occurred at the concentration of 7.5 %. Shaddock albedo inclusion increased the lightness and yellowness of frankfurters and decreased redness. Texture profile analysis showed increased hardness and decreased chewiness of frankfurters with the addition of shaddock albedo. Consequently, shaddock albedo could be a potential source of auxiliary emulsifier filler for emulsion-type meat products.
authors.affiliation: Beijing Higher Institution Engineering Research Center of Animal Product, Beijing, 100083 China ; Beijing Key Laboratory of Nutrition, Health & Food Safety, Beijing, 100083 China.
authors.forename: Bing
authors.initials: B
authors.lastname: Shan
authors.affiliation: Beijing Higher Institution Engineering Research Center of Animal Product, Beijing, 100083 China.
authors.forename: Xingmin
authors.initials: X
authors.lastname: Li
authors.affiliation: Beijing Higher Institution Engineering Research Center of Animal Product, Beijing, 100083 China ; Beijing Key Laboratory of Nutrition, Health & Food Safety, Beijing, 100083 China.
authors.forename: Teng
authors.initials: T
authors.lastname: Pan
authors.affiliation: College of Information and Electricity Engineering, China Agricultural University, Beijing, 100083 China.
authors.forename: Limin
authors.initials: L
authors.lastname: Zheng
authors.affiliation: Beijing Higher Institution Engineering Research Center of Animal Product, Beijing, 100083 China ; Beijing Key Laboratory of Nutrition, Health & Food Safety, Beijing, 100083 China.
authors.forename: Hao
authors.initials: H
authors.lastname: Zhang
authors.affiliation: Beijing Higher Institution Engineering Research Center of Animal Product, Beijing, 100083 China ; Beijing Key Laboratory of Nutrition, Health & Food Safety, Beijing, 100083 China.
authors.forename: Huiyuan
authors.initials: H
authors.lastname: Guo
authors.affiliation: Beijing Higher Institution Engineering Research Center of Animal Product, Beijing, 100083 China ; Beijing Key Laboratory of Nutrition, Health & Food Safety, Beijing, 100083 China.
authors.forename: Lu
authors.initials: L
authors.lastname: Jiang
authors.affiliation: China Institute of Industrial Relations, Beijing, 100048 China.
authors.forename: Shaobo
authors.initials: S
authors.lastname: Zhen
authors.affiliation: Beijing Higher Institution Engineering Research Center of Animal Product, Beijing, 100083 China ; Beijing Key Laboratory of Nutrition, Health & Food Safety, Beijing, 100083 China ; College of Food Science and Nutritional Engineering, China Agricultural University, P.O. Box 287, No. 17 Qinghua East Road, Haidian, Beijing, 100083 China.
authors.forename: Fazheng
authors.initials: F
authors.lastname: Ren
keywords: Cooking loss; Emulsion capacity; Frankfurters; Shaddock albedo