Effect of enzyme-modified carboxymethyl starch as a fat replacer on the functional properties of sausages

Enzyme-modified carboxymethyl starch (ECMS), carboxymethyl starch (CMS), and enzyme-modified starch (ES) were prepared and used as fat replacers in low-fat sausages. The effects of fat level (5, 10, and 20%) and three modified starches (ECMS, CMS, and ES) on energy, color, texture, and sensory characteristics of sausages were investigated. The addition of three modified starches in reduced-fat sausages reduced total energy and redness, and increased the lightness of the products. Except adhesiveness, ECMS had no effect on any of the textural parameters of sausages, but CMS or ES lowered any of the textural parameters at their respective target fat levels. The 10% fat sausage with added ECMS was similar to the 20% fat sausage control for overall acceptability. The results indicated that the new multiplex modified starch-ECMS could be used as a suitable fat replacer since it offset some of the changes caused by fat reduction.