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Fat reduction in emulsion sausage using an enzyme‐modified potato starch
Author(s) -
Liu Huaiwei,
Xiong Youling L.,
Jiang Lianzhou,
Kong Baohua
Publication year - 2008
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.3260
Subject(s) - food science , emulsion , chemistry , fat substitute , lightness , tenderness , starch , amylase , fat emulsion , enzyme , biochemistry , medicine , parenteral nutrition , physics , intensive care medicine , optics
BACKGROUND: A heat‐stable amylase‐modified potato starch (MPS) was prepared and used as a fat replacer in reduced‐fat emulsion sausages. The effects of fat level (50, 150 and 300 g kg −1 ) and MPS addition (20 and 40 g kg −1 ) on energy, colour, sensory, and textural properties of emulsion sausages were investigated. RESULTS: The addition of 20 or 40 g kg −1 of MPS in reduced‐fat sausage (50–150 g kg −1 fat) reduced total energy (15.1–49.4%), increased lightness, but lowered redness of the products ( P < 0.05). The 150 g kg −1 or 50 g kg −1 fat sausages containing 20 g kg −1 MPS had a similar hardness to the 300 g kg −1 fat control ( P > 0.05). Sensory evaluation indicated that the presence of MPS in reduced‐fat sausages increased ( P < 0.05) the product's tenderness. CONCLUSION: Overall, the 150 g kg −1 fat emulsion sausages with 20 g kg −1 MPS were comparable to the 300 g kg −1 fat control sausage in colour, texture profile, and sensory properties, but was lower in energy, suggesting that the MPS can be used as a potential fat replacer in sausage products. Copyright © 2008 Society of Chemical Industry