Change in functional and sensory properties of organic sausages due to the replace of phosphate salts with natural textural modifiers
2017
Vujadinović, Dragan (https://orcid.org/0000-0002-3809-4415) | Grujić, Radoslav | Tomović, Vladimir (https://orcid.org/0000-0001-5055-1781) | Vukić, Milan (https://orcid.org/0000-0002-1699-2433) | Savanović, Danica (https://orcid.org/0000-0001-7672-111X) | Gojković, Vesna
Natural fibers are very suitable for incorporation into meat products, especially organic cooked products, such as cooked sausages, thus reducing cook lose, increasing the water holding capacity (WHC) and improving the textural properties. Different types of fruit or vegetable fibers combined with each other or other additives, may be used in the production of meat products. In addition to that, protein derivatives of animal and vegetable origin could provide a good alternative in replacing the part of the meat used in the recipe. Accordingly, the aim of this study was to investigate the possibility of replacing inorganic phosphate salts and animal fats with textural modifiers of natural origin. The analyzed models of organic cooked sausages were formulated with textural modifiers such as barley and oat fibers, as well as proteins derived from soy, bean, milk and eggs. Also, carbohydrates such as tapioca starch and maltodextrin were used. The tested models were subjected to rheology analysis, sensory analysis, (WHC) and cook lose tests. The obtained results have shown that the highest values of WHC are achieved with models with protein derivatives. Significantly better values (p≤0.01) of textural parameters are achieved in the models with natural fruit and vegetable dietary fibers. A significantly higher value (p≤0.05) of hardness and juiciness in sensory evaluation tests get models with vegetable and cereal fibers. Models with vegetable fibers has been assessed as the most acceptable by the consumers.
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