Quality attributes and retention of vitamin E in reduced salt chicken sausages fortified with vitamin E
Abstract The effect of salt reduction and vitamin E (α-tocopherol) fortification, at a level in excess of that required for a European Food Safety Authority (EFSA) health claim, on the quality of chicken sausages was investigated. Four formulations of chicken sausages were prepared: C (control, 1.3%...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
Bolger, Zara [verfasserIn] |
|---|
| Format: |
Artikel |
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| Sprache: |
Englisch |
| Erschienen: |
2016 |
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| Schlagwörter: |
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| Anmerkung: |
© Association of Food Scientists & Technologists (India) 2016 |
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| Übergeordnetes Werk: |
Enthalten in: Journal of food science and technology - Springer India, 1964, 53(2016), 11 vom: Nov., Seite 3948-3959 |
|---|---|
| Übergeordnetes Werk: |
volume:53 ; year:2016 ; number:11 ; month:11 ; pages:3948-3959 |
| Links: |
|---|
| DOI / URN: |
10.1007/s13197-016-2385-7 |
|---|
| Katalog-ID: |
OLC2028422904 |
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| 520 | |a Abstract The effect of salt reduction and vitamin E (α-tocopherol) fortification, at a level in excess of that required for a European Food Safety Authority (EFSA) health claim, on the quality of chicken sausages was investigated. Four formulations of chicken sausages were prepared: C (control, 1.3% NaCl, 0 mg/kg added α-tocopherol), L (low salt, 0.47% NaCl, 0 mg/kg added α-tocopherol), CE (1.3% NaCl, 200 mg/kg added α-tocopherol), LE (0.47% NaCl, 200 mg/kg added α-tocopherol). Salt or α-tocopherol level did not significantly affect the fat content, protein content, moisture content, lipid oxidation, microbial growth, cook loss or texture profile analysis values of raw or cooked sausages. There was a significant effect of salt level on the ash content of raw and cooked sausages. Colour of cooked sausages was affected by salt reduction, with fried low salt sausages being darker and yellower than control, while grilled low salt sausages were lighter and redder than control. Cooking and storage did not significantly affect α-tocopherol retention, and enough was retained to meet both the EFSA nutrient and health claims. The sensory properties of the sausages were unaffected by the reduction in salt, and by fortification with α-tocopherol. | ||
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10.1007/s13197-016-2385-7 doi (DE-627)OLC2028422904 (DE-He213)s13197-016-2385-7-p DE-627 ger DE-627 rakwb eng 660 VZ 58.00 bkl Bolger, Zara verfasserin aut Quality attributes and retention of vitamin E in reduced salt chicken sausages fortified with vitamin E 2016 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier © Association of Food Scientists & Technologists (India) 2016 Abstract The effect of salt reduction and vitamin E (α-tocopherol) fortification, at a level in excess of that required for a European Food Safety Authority (EFSA) health claim, on the quality of chicken sausages was investigated. Four formulations of chicken sausages were prepared: C (control, 1.3% NaCl, 0 mg/kg added α-tocopherol), L (low salt, 0.47% NaCl, 0 mg/kg added α-tocopherol), CE (1.3% NaCl, 200 mg/kg added α-tocopherol), LE (0.47% NaCl, 200 mg/kg added α-tocopherol). Salt or α-tocopherol level did not significantly affect the fat content, protein content, moisture content, lipid oxidation, microbial growth, cook loss or texture profile analysis values of raw or cooked sausages. There was a significant effect of salt level on the ash content of raw and cooked sausages. Colour of cooked sausages was affected by salt reduction, with fried low salt sausages being darker and yellower than control, while grilled low salt sausages were lighter and redder than control. Cooking and storage did not significantly affect α-tocopherol retention, and enough was retained to meet both the EFSA nutrient and health claims. The sensory properties of the sausages were unaffected by the reduction in salt, and by fortification with α-tocopherol. Vitamin E Salt Chicken Sausages α-Tocopherol Brunton, Nigel P. aut Lyng, James G. aut Monahan, Frank J. aut Enthalten in Journal of food science and technology Springer India, 1964 53(2016), 11 vom: Nov., Seite 3948-3959 (DE-627)129607991 (DE-600)242498-8 (DE-576)015102726 0022-1155 nnns volume:53 year:2016 number:11 month:11 pages:3948-3959 https://doi.org/10.1007/s13197-016-2385-7 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE GBV_ILN_70 GBV_ILN_4012 GBV_ILN_4219 58.00 VZ AR 53 2016 11 11 3948-3959 |
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10.1007/s13197-016-2385-7 doi (DE-627)OLC2028422904 (DE-He213)s13197-016-2385-7-p DE-627 ger DE-627 rakwb eng 660 VZ 58.00 bkl Bolger, Zara verfasserin aut Quality attributes and retention of vitamin E in reduced salt chicken sausages fortified with vitamin E 2016 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier © Association of Food Scientists & Technologists (India) 2016 Abstract The effect of salt reduction and vitamin E (α-tocopherol) fortification, at a level in excess of that required for a European Food Safety Authority (EFSA) health claim, on the quality of chicken sausages was investigated. Four formulations of chicken sausages were prepared: C (control, 1.3% NaCl, 0 mg/kg added α-tocopherol), L (low salt, 0.47% NaCl, 0 mg/kg added α-tocopherol), CE (1.3% NaCl, 200 mg/kg added α-tocopherol), LE (0.47% NaCl, 200 mg/kg added α-tocopherol). Salt or α-tocopherol level did not significantly affect the fat content, protein content, moisture content, lipid oxidation, microbial growth, cook loss or texture profile analysis values of raw or cooked sausages. There was a significant effect of salt level on the ash content of raw and cooked sausages. Colour of cooked sausages was affected by salt reduction, with fried low salt sausages being darker and yellower than control, while grilled low salt sausages were lighter and redder than control. Cooking and storage did not significantly affect α-tocopherol retention, and enough was retained to meet both the EFSA nutrient and health claims. The sensory properties of the sausages were unaffected by the reduction in salt, and by fortification with α-tocopherol. Vitamin E Salt Chicken Sausages α-Tocopherol Brunton, Nigel P. aut Lyng, James G. aut Monahan, Frank J. aut Enthalten in Journal of food science and technology Springer India, 1964 53(2016), 11 vom: Nov., Seite 3948-3959 (DE-627)129607991 (DE-600)242498-8 (DE-576)015102726 0022-1155 nnns volume:53 year:2016 number:11 month:11 pages:3948-3959 https://doi.org/10.1007/s13197-016-2385-7 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE GBV_ILN_70 GBV_ILN_4012 GBV_ILN_4219 58.00 VZ AR 53 2016 11 11 3948-3959 |
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10.1007/s13197-016-2385-7 doi (DE-627)OLC2028422904 (DE-He213)s13197-016-2385-7-p DE-627 ger DE-627 rakwb eng 660 VZ 58.00 bkl Bolger, Zara verfasserin aut Quality attributes and retention of vitamin E in reduced salt chicken sausages fortified with vitamin E 2016 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier © Association of Food Scientists & Technologists (India) 2016 Abstract The effect of salt reduction and vitamin E (α-tocopherol) fortification, at a level in excess of that required for a European Food Safety Authority (EFSA) health claim, on the quality of chicken sausages was investigated. Four formulations of chicken sausages were prepared: C (control, 1.3% NaCl, 0 mg/kg added α-tocopherol), L (low salt, 0.47% NaCl, 0 mg/kg added α-tocopherol), CE (1.3% NaCl, 200 mg/kg added α-tocopherol), LE (0.47% NaCl, 200 mg/kg added α-tocopherol). Salt or α-tocopherol level did not significantly affect the fat content, protein content, moisture content, lipid oxidation, microbial growth, cook loss or texture profile analysis values of raw or cooked sausages. There was a significant effect of salt level on the ash content of raw and cooked sausages. Colour of cooked sausages was affected by salt reduction, with fried low salt sausages being darker and yellower than control, while grilled low salt sausages were lighter and redder than control. Cooking and storage did not significantly affect α-tocopherol retention, and enough was retained to meet both the EFSA nutrient and health claims. The sensory properties of the sausages were unaffected by the reduction in salt, and by fortification with α-tocopherol. Vitamin E Salt Chicken Sausages α-Tocopherol Brunton, Nigel P. aut Lyng, James G. aut Monahan, Frank J. aut Enthalten in Journal of food science and technology Springer India, 1964 53(2016), 11 vom: Nov., Seite 3948-3959 (DE-627)129607991 (DE-600)242498-8 (DE-576)015102726 0022-1155 nnns volume:53 year:2016 number:11 month:11 pages:3948-3959 https://doi.org/10.1007/s13197-016-2385-7 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE GBV_ILN_70 GBV_ILN_4012 GBV_ILN_4219 58.00 VZ AR 53 2016 11 11 3948-3959 |
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10.1007/s13197-016-2385-7 doi (DE-627)OLC2028422904 (DE-He213)s13197-016-2385-7-p DE-627 ger DE-627 rakwb eng 660 VZ 58.00 bkl Bolger, Zara verfasserin aut Quality attributes and retention of vitamin E in reduced salt chicken sausages fortified with vitamin E 2016 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier © Association of Food Scientists & Technologists (India) 2016 Abstract The effect of salt reduction and vitamin E (α-tocopherol) fortification, at a level in excess of that required for a European Food Safety Authority (EFSA) health claim, on the quality of chicken sausages was investigated. Four formulations of chicken sausages were prepared: C (control, 1.3% NaCl, 0 mg/kg added α-tocopherol), L (low salt, 0.47% NaCl, 0 mg/kg added α-tocopherol), CE (1.3% NaCl, 200 mg/kg added α-tocopherol), LE (0.47% NaCl, 200 mg/kg added α-tocopherol). Salt or α-tocopherol level did not significantly affect the fat content, protein content, moisture content, lipid oxidation, microbial growth, cook loss or texture profile analysis values of raw or cooked sausages. There was a significant effect of salt level on the ash content of raw and cooked sausages. Colour of cooked sausages was affected by salt reduction, with fried low salt sausages being darker and yellower than control, while grilled low salt sausages were lighter and redder than control. Cooking and storage did not significantly affect α-tocopherol retention, and enough was retained to meet both the EFSA nutrient and health claims. The sensory properties of the sausages were unaffected by the reduction in salt, and by fortification with α-tocopherol. Vitamin E Salt Chicken Sausages α-Tocopherol Brunton, Nigel P. aut Lyng, James G. aut Monahan, Frank J. aut Enthalten in Journal of food science and technology Springer India, 1964 53(2016), 11 vom: Nov., Seite 3948-3959 (DE-627)129607991 (DE-600)242498-8 (DE-576)015102726 0022-1155 nnns volume:53 year:2016 number:11 month:11 pages:3948-3959 https://doi.org/10.1007/s13197-016-2385-7 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE GBV_ILN_70 GBV_ILN_4012 GBV_ILN_4219 58.00 VZ AR 53 2016 11 11 3948-3959 |
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10.1007/s13197-016-2385-7 doi (DE-627)OLC2028422904 (DE-He213)s13197-016-2385-7-p DE-627 ger DE-627 rakwb eng 660 VZ 58.00 bkl Bolger, Zara verfasserin aut Quality attributes and retention of vitamin E in reduced salt chicken sausages fortified with vitamin E 2016 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier © Association of Food Scientists & Technologists (India) 2016 Abstract The effect of salt reduction and vitamin E (α-tocopherol) fortification, at a level in excess of that required for a European Food Safety Authority (EFSA) health claim, on the quality of chicken sausages was investigated. Four formulations of chicken sausages were prepared: C (control, 1.3% NaCl, 0 mg/kg added α-tocopherol), L (low salt, 0.47% NaCl, 0 mg/kg added α-tocopherol), CE (1.3% NaCl, 200 mg/kg added α-tocopherol), LE (0.47% NaCl, 200 mg/kg added α-tocopherol). Salt or α-tocopherol level did not significantly affect the fat content, protein content, moisture content, lipid oxidation, microbial growth, cook loss or texture profile analysis values of raw or cooked sausages. There was a significant effect of salt level on the ash content of raw and cooked sausages. Colour of cooked sausages was affected by salt reduction, with fried low salt sausages being darker and yellower than control, while grilled low salt sausages were lighter and redder than control. Cooking and storage did not significantly affect α-tocopherol retention, and enough was retained to meet both the EFSA nutrient and health claims. The sensory properties of the sausages were unaffected by the reduction in salt, and by fortification with α-tocopherol. Vitamin E Salt Chicken Sausages α-Tocopherol Brunton, Nigel P. aut Lyng, James G. aut Monahan, Frank J. aut Enthalten in Journal of food science and technology Springer India, 1964 53(2016), 11 vom: Nov., Seite 3948-3959 (DE-627)129607991 (DE-600)242498-8 (DE-576)015102726 0022-1155 nnns volume:53 year:2016 number:11 month:11 pages:3948-3959 https://doi.org/10.1007/s13197-016-2385-7 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE GBV_ILN_70 GBV_ILN_4012 GBV_ILN_4219 58.00 VZ AR 53 2016 11 11 3948-3959 |
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Quality attributes and retention of vitamin E in reduced salt chicken sausages fortified with vitamin E |
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(DE-627)OLC2028422904 (DE-He213)s13197-016-2385-7-p |
| title_full |
Quality attributes and retention of vitamin E in reduced salt chicken sausages fortified with vitamin E |
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Bolger, Zara |
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Journal of food science and technology |
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Journal of food science and technology |
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eng |
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600 - Technology |
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marc |
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2016 |
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txt |
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3948 |
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Bolger, Zara Brunton, Nigel P. Lyng, James G. Monahan, Frank J. |
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53 |
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660 VZ 58.00 bkl |
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Aufsätze |
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Bolger, Zara |
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10.1007/s13197-016-2385-7 |
| dewey-full |
660 |
| title_sort |
quality attributes and retention of vitamin e in reduced salt chicken sausages fortified with vitamin e |
| title_auth |
Quality attributes and retention of vitamin E in reduced salt chicken sausages fortified with vitamin E |
| abstract |
Abstract The effect of salt reduction and vitamin E (α-tocopherol) fortification, at a level in excess of that required for a European Food Safety Authority (EFSA) health claim, on the quality of chicken sausages was investigated. Four formulations of chicken sausages were prepared: C (control, 1.3% NaCl, 0 mg/kg added α-tocopherol), L (low salt, 0.47% NaCl, 0 mg/kg added α-tocopherol), CE (1.3% NaCl, 200 mg/kg added α-tocopherol), LE (0.47% NaCl, 200 mg/kg added α-tocopherol). Salt or α-tocopherol level did not significantly affect the fat content, protein content, moisture content, lipid oxidation, microbial growth, cook loss or texture profile analysis values of raw or cooked sausages. There was a significant effect of salt level on the ash content of raw and cooked sausages. Colour of cooked sausages was affected by salt reduction, with fried low salt sausages being darker and yellower than control, while grilled low salt sausages were lighter and redder than control. Cooking and storage did not significantly affect α-tocopherol retention, and enough was retained to meet both the EFSA nutrient and health claims. The sensory properties of the sausages were unaffected by the reduction in salt, and by fortification with α-tocopherol. © Association of Food Scientists & Technologists (India) 2016 |
| abstractGer |
Abstract The effect of salt reduction and vitamin E (α-tocopherol) fortification, at a level in excess of that required for a European Food Safety Authority (EFSA) health claim, on the quality of chicken sausages was investigated. Four formulations of chicken sausages were prepared: C (control, 1.3% NaCl, 0 mg/kg added α-tocopherol), L (low salt, 0.47% NaCl, 0 mg/kg added α-tocopherol), CE (1.3% NaCl, 200 mg/kg added α-tocopherol), LE (0.47% NaCl, 200 mg/kg added α-tocopherol). Salt or α-tocopherol level did not significantly affect the fat content, protein content, moisture content, lipid oxidation, microbial growth, cook loss or texture profile analysis values of raw or cooked sausages. There was a significant effect of salt level on the ash content of raw and cooked sausages. Colour of cooked sausages was affected by salt reduction, with fried low salt sausages being darker and yellower than control, while grilled low salt sausages were lighter and redder than control. Cooking and storage did not significantly affect α-tocopherol retention, and enough was retained to meet both the EFSA nutrient and health claims. The sensory properties of the sausages were unaffected by the reduction in salt, and by fortification with α-tocopherol. © Association of Food Scientists & Technologists (India) 2016 |
| abstract_unstemmed |
Abstract The effect of salt reduction and vitamin E (α-tocopherol) fortification, at a level in excess of that required for a European Food Safety Authority (EFSA) health claim, on the quality of chicken sausages was investigated. Four formulations of chicken sausages were prepared: C (control, 1.3% NaCl, 0 mg/kg added α-tocopherol), L (low salt, 0.47% NaCl, 0 mg/kg added α-tocopherol), CE (1.3% NaCl, 200 mg/kg added α-tocopherol), LE (0.47% NaCl, 200 mg/kg added α-tocopherol). Salt or α-tocopherol level did not significantly affect the fat content, protein content, moisture content, lipid oxidation, microbial growth, cook loss or texture profile analysis values of raw or cooked sausages. There was a significant effect of salt level on the ash content of raw and cooked sausages. Colour of cooked sausages was affected by salt reduction, with fried low salt sausages being darker and yellower than control, while grilled low salt sausages were lighter and redder than control. Cooking and storage did not significantly affect α-tocopherol retention, and enough was retained to meet both the EFSA nutrient and health claims. The sensory properties of the sausages were unaffected by the reduction in salt, and by fortification with α-tocopherol. © Association of Food Scientists & Technologists (India) 2016 |
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11 |
| title_short |
Quality attributes and retention of vitamin E in reduced salt chicken sausages fortified with vitamin E |
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https://doi.org/10.1007/s13197-016-2385-7 |
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Brunton, Nigel P. Lyng, James G. Monahan, Frank J. |
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Brunton, Nigel P. Lyng, James G. Monahan, Frank J. |
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| up_date |
2024-07-03T18:42:06.572Z |
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