@article{WU2023, 
author = {Jiuyi WU and Wenjing YAO and Chuan’ai CAO and Meijuan WANG and Baohua KONG and Qian LIU},
title = {Effect of Seaweed Dietary Fiber on Quality of Low-Fat and Low-Salt Chicken Frankfurters},
year = {2023},
journal = {Food Science},
volume = {44},
number = {2},
pages = {87-93},
keywords = {seaweed dietary fiber, low-fat, low-salt, chicken frankfurters, quality},
url = {https://www.sciopen.com/article/10.7506/spkx1002-6630-20220325-296},
doi = {10.7506/spkx1002-6630-20220325-296},
abstract = {The present study aimed to investigate the effect of the addition of different concentrations (0.5%, 0.75%, 1%, 1.25%, 1.5% and 1.75%) of seaweed dietary fiber on improving the quality of low-fat and low-salt chicken frankfurters. The results showed that increasing concentration of seaweed dietary fiber could result in a significant decrease in the cooking loss, L* value and b* value of low-fat and low-salt chicken frankfurters (P < 0.05), but a significant increase in the emulsion stability, springiness, resilience, fracturability and sensory evaluation (tightness, juiciness, flavor and overall acceptability) (P < 0.05), and the optimal concentration was 1.5% (P < 0.05). The microstructural observation showed that seaweed dietary fiber could promote the formation of a dense three-dimensional network structure in chicken protein gels. Therefore, seaweed dietary fiber can improve the water-holding capacity and gel properties of low-fat and low-salt chicken meat batters, which in turn can improve the eating quality of the final product. Our results provide a technical guidance for the development of low-fat and low-salt meat products.}
}