The effects of cereal additives in low-fat sausages and meatballs. Part 2: Rye bran, oat bran and barley fibre.

Karin Petersson, Ophélie Godard, Ann-Charlotte Eliasson, Eva Tornberg

    Research output: Contribution to journalArticlepeer-review

    Abstract

    Rye bran, oat bran and barley fibre have been compared as additives in low-fat sausages and meatballs. The water/protein ratio and starch content were constant to allow direct comparisons. Oat bran was the best alternative in low-fat sausages due to its gelling ability upon heating. These sausages exhibited low process (0.9%) and frying losses (10.9%), and high values of firmness (11.0N) and sensory acceptance. The sausages containing barley fibre, with the highest amount of soluble β-glucan, had high losses (3.8% and 19.6%) and the lowest firmness (4.6N). Rye bran was suitable in meatballs, probably due to its particulate nature, which is more acceptable in this type of meat product, where the gelling properties are not as important as in sausages. There was no significant difference between the firmness of meatballs containing rye bran (6.1N) and the reference (7.5N), after pan-frying. Meatballs with oat bran or barley fibre were less firm (3.6N and 2.0N).
    Original languageEnglish
    Pages (from-to)503-508
    JournalMeat Science
    Volume96
    Issue number1
    DOIs
    Publication statusPublished - 2014

    Subject classification (UKÄ)

    • Food Engineering

    Fingerprint

    Dive into the research topics of 'The effects of cereal additives in low-fat sausages and meatballs. Part 2: Rye bran, oat bran and barley fibre.'. Together they form a unique fingerprint.

    Cite this