@article{YAO2023, 
author = {Xiangyue YAO and Chuanai CAO and Baohua KONG and Xiufang XIA and Fangda SUN and Qian CHEN and Qian LIU},
title = {Effect of Micronized Cold-Pressed Hemp Meal on the Quality Characteristics of Low-Phosphate Frankfurters},
year = {2023},
journal = {Meat Research},
volume = {37},
number = {10},
pages = {8-15},
keywords = {low-phosphate frankfurters, micronized cold-pressed hemp meal, textural profile, sensory evaluation},
url = {https://www.sciopen.com/article/10.7506/spkx1002-6630-20230830-081},
doi = {10.7506/spkx1002-6630-20230830-081},
abstract = {The present study investigated the effect of partial substitution of micronized cold-pressed hemp meal (MCPHM) (1%, 2%, 3%, 4% and 5%, m/m) for phosphate on the quality and sensory characteristics of low-phosphate (50% reduced-phosphate) frankfurters. The results indicate that MCPHM could be used as an ideal phosphate substitute; as MCPHM concentration increased, the cooking loss, L* and a* values significantly decreased (P < 0.05), while the emulsion stability, b*, cross-sectional compactness, hardness and springiness significantly increased (P < 0.05). However, higher MCPHM concentration significantly decreased the juiciness, flavor, hardness, springiness, resilience, chewiness, brittleness, and adhesiveness of low-phosphate frankfurters (P < 0.05). In summary, the optimal addition level of MCPHM that improve the quality characteristics of low-phosphate frankfurters was 4%. Therefore, this study suggests that replacing phosphate with MCPHM can be a practical method to improve the quality defects of low-phosphate frankfurters.}
}