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Micronized cold-pressed hemp seed cake could potentially replace 50% of the phosphates in frankfurters
Dongxue Yuan1, Chuanai Cao1, Baohua Kong1
1College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
Abstract:
Present study aimed to investigate the concentration effect of micronized cold-pressed hemp seed cake (MCPHSC) on the quality profiles and sensorial attributes of 50% phosphates reduced frankfurters. The results showed that MCPHSC could be used as an ideal phosphates replacer for obviously decreasing the cooking loss and promoting textural and gel properties of reduced-phosphates frankfurters (P < 0.05), which was verified by scanning electron microscopy. Moreover, the incorporation of MCPHSC could significantly inhibit the occurrence of lipid oxidation of reduced-phosphates frankfurters during storage in a dose-dependent manner (P < 0.05). Additionally, replacing 50% phosphates with 2% (w/w) MCPHSC was found to possess the best optimal replacement effect to enhance the quality profiles of reduced-phosphates frankfurters (P < 0.05). However, a higher amount of MCPHSC had a negative effect on the sensorial evaluations of the reduced-phosphates frankfurters. Our results suggested that the addition of MCPHSC could be applied as a practical way for improving the quality defects of reduced-phosphates frankfurters.
Insights
Micronized cold-pressed hemp seed cake (MCPHSC) effectively replaces phosphates in reduced-fat frankfurters, improving texture and reducing cooking loss. Optimal levels enhance quality without negatively impacting sensory attributes.
Area of Science:
- Food Science and Technology
- Meat Science
- Nutritional Science
Background:
- Phosphates are commonly used in processed meats for quality enhancement but face consumer concerns.
- Reducing phosphates in frankfurters can lead to undesirable changes in texture, cooking loss, and lipid oxidation.
- Alternative ingredients are sought to maintain or improve the quality of reduced-phosphate meat products.
Purpose of the Study:
- To evaluate the impact of varying concentrations of micronized cold-pressed hemp seed cake (MCPHSC) as a phosphate replacer.
- To assess the effects of MCPHSC on the physicochemical properties, textural attributes, and sensory characteristics of frankfurters with 50% reduced phosphate levels.
- To determine the optimal level of MCPHSC for improving the quality of reduced-phosphate frankfurters.
Main Methods:
- Frankfurters with 50% reduced phosphates were formulated with different levels of MCPHSC.
- Cooking loss, textural properties (gel structure), and lipid oxidation were analyzed.
- Scanning electron microscopy (SEM) was used to visualize microstructural changes.
- Sensory evaluations were conducted to assess consumer acceptance.
Main Results:
- MCPHSC significantly decreased cooking loss and improved textural and gel properties in reduced-phosphate frankfurters (P < 0.05).
- MCPHSC incorporation dose-dependently inhibited lipid oxidation during storage (P < 0.05).
- Replacing 50% phosphates with 2% MCPHSC yielded the best overall quality enhancement (P < 0.05), while higher levels negatively affected sensory attributes.
Conclusions:
- MCPHSC is a viable alternative to phosphates in frankfurters, improving quality and stability.
- The optimal inclusion level of 2% MCPHSC enhances frankfurter quality without compromising sensory appeal.
- MCPHSC offers a practical solution to mitigate quality defects associated with phosphate reduction in processed meats.
