Physicochemical properties and sensory evaluation of Mesona Blumes gum/rice starch mixed gels as fat-substitutes in Chinese Cantonese-style sausage
Tao Feng, Ran Ye, Haining Zhuang, Zhiwei Rong, Zhongxiang Fang, Yifei Wang, Zhengbiao Gu, Zhengyu Jin
Food Research International | ELSEVIER SCIENCE BV | Published : 2013
Effect of Mesona Blumes gum (MBG)/rice starch mixed gels on the fat substitute of Chinese Cantonese-style sausage was investigated in this study, monitored with physicochemical properties and sensory evaluation analyses. Experimental results suggest that there were no significant differences among pH, yield, residual nitrite and TBARS of high-fat (28%), low-fat (18%) and fat-substituted (18%) sausages. The same fat content of low-fat and fat-substituted sausages would aid to compare their physicochemical properties more effectively. In addition, the emulsifying stability and water holding capacity of fat-substituted sausages were better than those of the other groups. During refrigerated sto..View full abstract
Awarded by National Natural Fund Committee for Youth
Awarded by Scientific Innovation Key Project of Shanghai Education Committee
The financial support was kindly provided by the National Natural Fund Committee for Youth (31000794) and the Scientific Innovation Key Project of Shanghai Education Committee (12ZZ187).