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Physicochemical, Textural, and Sensory Properties of Low-fat/reduced-salt Sausages as Affected by Salt Levels and Different Type and Level of Milk Proteins  

Lee, Hong-Chul (Department of Animal Science and Biotechnology Research Institute, Chonnam National University)
Chin, Koo-Bok (Department of Animal Science and Biotechnology Research Institute, Chonnam National University)
Publication Information
Food Science and Biotechnology / v.18, no.1, 2009 , pp. 36-42 More about this Journal
Abstract
This study was performed to develop low-fat/reduced-salt sausages (LFRSS; <3% fat and <1.5% salt) containing milk protein (whey protein concentrate, WPC, or sodium caseinate, SC) that showed the similar cooking yield and textural characteristics to those of regular-fat/salt sausage control (RFC; 20% fat and 1.5% salt) or low-fat sausage control (LFC; <3% fat and 1.5% salt). Low-fat sausages (LFS) were formulated with a 2.5% fat replacer (konjac flour:carrageenan:soy protein isolate=1:1:3) and various salt levels (0.75, 1.0, 1.25, and 1.5%). LFS had differences in color and expressible moisture (EM, %) values as compared to those of RFC. A minimum salt level of 1% and addition of nonmeat proteins were required to manufacture LFRSS that have similar characteristics to those of RFC. However, LFS with 2% milk proteins reduced the hardness and gumminess as compared to LFC. These results indicated that 1% milk protein in combined with 1% salt was a proper level for manufacturing of LFRSS.
Keywords
low-fat/reduced-salt sausage; milk protein; texture profile analysis; sensory evaluation;
Citations & Related Records
Times Cited By KSCI : 3  (Citation Analysis)
Times Cited By Web Of Science : 5  (Related Records In Web of Science)
Times Cited By SCOPUS : 6
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