Fat reduction in emulsion sausage using an enzyme-modified potato starch

• Autores: Huaiwei Liu, Youling L Xiong, Lianzhou Jiang, Baohua Kong
• Localización: Journal of the science of food and agriculture, ISSN 0022-5142, Vol. 88, Nº 9, 2008, págs. 1632-1637
• Idioma: inglés
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• Resumen

  • 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