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http://dx.doi.org/10.3746/jkfn.2002.31.4.629

Development of Low-fat Meat Processing Technology using Interaction between Meat Proteins and Hydrocolloids-II Development of Low-fat Sausages Using the Results of Model Study  

Chin, Koo-Bok (Dept. of Animal Science and Institute of Agricultural Science and Technology, Chonnam National University)
Lee, Hong-Chul (Dept. of Animal Science and Institute of Agricultural Science and Technology, Chonnam National University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.31, no.4, 2002 , pp. 629-635 More about this Journal
Abstract
This study was performed to develop low-fat comminuted sausages (LFSs, < 3%) manufactured with 1% single (Konjac flour, KF; kappa-carrageenan, k-CN and Locust bean gum, LBG) or mixed hydrocolloids and to select the best combination which had similar textural characteristics to those with regular-fat (~25% fat) control. In experiment 1, LFSs were formulated with each 1% hydrocolloid, smoked and cooked to an internal temperature of 71.7$^{\circ}C$. The pH range of LFSs was 6.29 to 6.34 and approximately 23~24% of fat was removed in the final products, resulting in the higher moisture and protein contents (%) in LFSs, as compared to regular-fat control. No differences (p>0.05) in cooking loss (CL, %), expressible moisture (EM, %), and hunter color values (L, a, b) were observed with the addition of each 1% hydrocolloid. However, LFSs containing 1% k-CN had textural hardness values similar to those with low-/regular-fat controls, whereas LFSs having either KF or LBG had similar cohesiveness values to those with regular-fat counterpart. Tn experiment 2, two or three mixed hydrocolloids were added to the low-fat sausage formulation. The addition of mixed KF+LBG (KLL) and KF+CN+LBG(KCL) reduced EM and textural hardness values, as compared to low-fat control. Among the treatments, LFSs containing two or three combinations of CN with KF or/and LBG had similar textural characteristics to those with regular-fat control. These results suggested that multiple addition of CN with other hydrocolloids (KF or LBG) for the replacement of fats in LFSs would be recommended for the proper functional and textural properties.
Keywords
low-fat comminuted sausages; hydrocolloids; multiple addition; textural characteristics;
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Times Cited By KSCI : 1  (Citation Analysis)
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