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
收藏
页码：1291 / 1296
页数：6
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