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Development of low‐fat sausages using basil seed gum ( Ocimum bacilicum L.) and gelatin as a fat replacer
Author(s) -
Lee Chang Hoon,
Chin Koo Bok
Publication year - 2017
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.13328
Subject(s) - gelatin , food science , chemistry , moisture , rheology , materials science , biochemistry , composite material , organic chemistry
Summary This research was performed to evaluate the rheological properties of myofibrillar protein gels ( MP s) with basil seed gum ( BSG ) alone or in combination with gelatin (0.25%, 0.5%), and to determine the physicochemical properties of low‐fat sausages ( LFS s) manufactured with BSG alone (0.5%) or combined with gelatin (0.25%). Viscosity and cooking yields (%) of MPs with BSG alone or in combination with gelatin were higher than those of the control. However, gel strength of MP s with the combination of BSG and gelatin (0.25%) was higher than that with BSG alone. The combination of BSG and gelatin produced a more stable and denser structure than control or BSG alone. In the LFSs, the addition of BSG reduced the percentages of expressible moisture and cooking loss, and the combination of the BSG and gelatin improved gumminess and cohesiveness compared to BSG alone. The use of BSG as a water binding agent and gelatin to improve gel formation will be considered as fat replacer for the manufacture of low‐fat comminuted sausages.