Konjac gel as pork backfat replacer in dry fermented sausages: Processing and quality characteristics
- 作者：C. Ruiz-Capillas ; claudia@ictan.csic.es ; M. Triki ; A.M. Herrero ; L. Rodriguez-Salas ; F. Jimé ; nez-Colmenero
- 关键词：Backfat replacer ; Konjac ; Dry fermented sausages ; Technological properties ; Microbiological analysis ; Sensorial analysis
- 刊名：Meat Science
- 出版年：2012
- 期刊代码：78_03091740
- 类别：abs
- 出版时间：October, 2012
- 卷：92
- 期：2
- 页码：144-150
- 文件大小：419 K
摘要
The effect of replacing animal fat (0%, 50%and 80%of pork backfat) by an equal proportion of konjac gel, on processing and quality characteristics of reduced and low-fat dry fermented sausage was studied. Weight loss, pH, and water activity of the sausage were affected (P < 0.05) by fat reduction and processing time. Low lipid oxidation levels were observed during processing time irrespective of the dry sausage formulation. The fat content for normal-fat (NF), reduced-fat (RF) and low-fat (LF) sausages was 29.96%, 19.69%and 13.79%, respectively. This means an energy reduction of about 14.8%for RF and 24.5%for LF. As the fat content decreases there is an increase (P < 0.05) in hardness and chewiness and a decrease (P < 0.05) in cohesiveness. No differences were appreciated (P > 0.05) in the presence of microorganisms as a result of the reformulation. The sensory panel considered that NF and RF products had acceptable sensory characteristics.