Development of low‐fat and low‐calorie beef sausage using modified starch as fat replacement agent
2012
Mohammadi, Mehrdad | Oghabi, Firouz
BACKGROUND: The effects of modified waxy maize starch (MWMS, 10–32.5 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 of MWMS 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 significantly with 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).
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