Development of low-fat and low-calorie beef sausage using modified starch as fat replacement agent

被引：14

作者：

Mohammadi, Mehrdad ^{[1
]}

Oghabi, Firouz ^{[1
]}

机构：

[1] Shahid Beheshti Univ Med Sci, Natl Nutr & Food Technol Res Inst, Fac Nutr Sci & Food Technol, Dept Food Technol Res, Tehran, Iran

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 2012年 / 92卷 / 06期

关键词：

low-fat; low-calorie; sausage; fat replacer; modified starch; MODIFIED CORN STARCH; DRY FERMENTED SAUSAGES; QUALITY CHARACTERISTICS; BOLOGNA SAUSAGES; MEAT-PRODUCTS; EGG-WHITE; WATER; FRANKFURTERS; INGREDIENTS; REDUCTION;

D O I：

10.1002/jsfa.4697

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

BACKGROUND: The effects of modified waxy maize starch (MWMS, 1032.5 g kg-1) as a replacement for varying levels of oil or both oil and wheat flour (WF) on the chemical and technological characteristics of 60% beef sausages were investigated. RESULTS: Addition of MWMS increased water-holding capacity and decreased moisture content and both cooking and purge losses. Incorporation ofMWMS improved organoleptic acceptance compared with control sausages. CONCLUSION: Sausage formula 5 (F5), containing 20 g kg(-1) MWMS and 50 g kg(-1) WF, was better (P < 0.05) than all other formulae. The total caloric content of the sausages decreased significantlywith decreasing fat level (P < 0.05); for example, the decrease in fat content of 57.4% in F5 led to a significant decrease in energy value of 34.9% (P < 0.05). (C) 2011 Society of Chemical Industry

引用

页码：1291 / 1296

页数：6

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