Open AccessA comparative study of fat replacers in cooked sausages
Author(s) -
В.В. Насонова,
E.K. Tunieva
Publication year - 2019
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/333/1/012085
Subject(s) - food science , inulin , chemistry , soy protein , organoleptic , fat substitute , guar gum , xanthan gum , taste , pea protein , whey protein , rheology , materials science , composite material
Reduction of fat in meat products is an important task aimed at solving the problem of excessive fat intake. Different substances are used as fat replacers: plant and animal proteins, and polysaccharides. The aim of the research was a comparative study of the effect of different fat replacers (inulin; a mixture of hydrocolloids; soy protein, and; collagen protein) on the quality of low-fat cooked sausage. In the experimental samples, 50% of backfat was replaced with: inulin gel (exp. 1), a mixture of hydrocolloids (carrageenan, xanthan gum and guar gum) with additional incorporation of water (exp. 2), hydrated soy protein (exp. 3), or hydrated collagen protein (exp. 4). Addition of the fat replacers reduced the fat content by more than 40%. The use of hydrocolloids and soy protein in the hydrated form as fat replacers negatively affected sausage taste and consistency. Addition of the hydrated animal protein had no significant effect on taste, color characteristics, or water activity, but led to a decrease in the sausage shear force. The sausage produced with inulin had the organoleptic, color and strength characteristics closest to the control sausage. Inulin gel, therefore, is recommended as a fat replacer in cooked sausages.