Fecha de publicación: -- Fuente: PubMed "meat" J Food Sci. 2026 Nov;91(11):e71319. doi: 10.1111/1750-3841.71319.ABSTRACTIn this study, six formulations of hot dog sausages were prepared using varying levels of millet flour and sodium polyphosphate (T1: 0.5% sodium polyphosphate without millet flour, T2: free of sodium polyphosphate and millet flour, T3 and T4: respectively containing 2% and 4% millet flour but free of sodium polyphosphate, and T5 and T6: respectively containing 2% and 4% millet flour with 0.25% sodium polyphosphate). Comparing the foxtail and proso millet flours demonstrated that the foxtail showed significantly higher moisture and carbohydrate content, whereas proso had higher protein and fiber content. They did not significantly differ in fat and ash content. Foxtail had significantly higher DPPH and ABTS, whereas proso showed significantly higher total phenols and FRAP. For both flours, the largest inhibition zone was observed against Staphylococcus aureus in both the disk diffusion and agar well diffusion methods. Incorporating 4% millet flour improved water-holding capacity, reduced fat and phosphate levels, and enhanced fiber and ash content in the sausages. Millet flour significantly enhanced cooking yield, texture, and color stability at 4°C, particularly in T6 and T4. T6 and T2 had the highest and lowest L* values. T3, T4, T5, and T6 showed higher a* and b* values than T2 and T1. Textural properties, like chewiness and gumminess, increased in millet-containing samples.PMID:43001608 | DOI:10.1111/1750-3841.71319