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Production of squid emulsion sausages using pork skin and coconut powder mixture as fat replacers
Author(s) -
Zhou Tiantian,
Zhao Yana,
Wu Xiaomeng,
Wang Wenhang,
Liu Anjun
Publication year - 2018
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.13650
Subject(s) - chewiness , emulsion , squid , food science , chemistry , flavour , flavor , moisture , biochemistry , biology , organic chemistry , ecology
Summary How to improve the inferior properties of squid products is a big challenge for producers. Pork skin and coconut powder ( PSCP ) mixture were assessed as fat replacers in squid emulsion sausages. The modified treatment containing 100% PSCP had 62.58% less fat, 4.82% more protein and 8.79% more moisture than those of the control ( P < 0.05). High PSCP concentration resulted in lower cooking loss, higher emulsion stability and better textural properties. Texture profile analysis ( TPA ) showed that the addition of PSCP significantly ( P < 0.05) increased the hardness, cohesiveness and chewiness of the sausages. The three‐dimensional network structures of the sausages containing PSCP were more compact and homogeneous. Sensory evaluation results produced by a sensory panel comprised of 100 panellists indicated that the sausages had an excellent flavour and overall acceptability when the substitution was 60%. Therefore, pork skin and coconut powder can be used to replace the pork back fat in the squid emulsion sausage without sacrificing the quality.