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Development of Low-fat Comminuted Sausage Manufactured with Various Fat Replacers Similar Textural Characteristics to Those with Regular-fat Counterpart  

Choi, Soon-Hee (Department of Animal Science and Institute of Agricultural Science and Technology, Chonnam National University)
Chin, Koo-Bok (Department of Animal Science and Institute of Agricultural Science and Technology, Chonnam National University)
Publication Information
Korean Journal of Food Science and Technology / v.34, no.4, 2002 , pp. 577-582 More about this Journal
Abstract
Effects of the addition of single or blends of konjac flour (KF), carrageenan (CN), and soy protein isolate (SPI) into the sausage formulation were determined based on the physico-chemical and textural characteristics of low-fat comminuted sausage (LFS, fat <3%). LFSs had a pH range of 6.10 to 6.16, 77-79% moisture, <3% fat, and 13-15% protein contents, whereas regular-fat sausages (RFSs) had a pH value of 6.11, 62.5% moisture, 19.4% fat, and 11.9% protein. LFSs containing fat replacers were reduced (P<0.05) cooking loss (CL, %). KF alone or mixed with other hydrocolloids slightly improved the water-holding capacity, whereas CN increased (P<0.05) the gel strength, resulting in higher hardness values. Replacement of 6% lean meat with 1.5% SPI alone increased (P<0.05) yellowness (Hunter b value) and expressible moisture (EM, %). TPA values of KF+CN+SPI were the most similar to those of RFSs. These results indicated that triple addition of KF, CN and SPI at the ratio of 1 : 1 : 3 in LFS formulation improved functional properties, as compared to the low-fat control, and had textural characteristics most similar to those with RFSs.
Keywords
konjac flour; carrageenan; soy protein isolate; low-fat comminuted sausage; texture;
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