Evaluation of Physicochemical and Textural Properties of Low-Fat/Salt Sausages Manufactured with Two Levels of Milk Proteins

• 영문명: Evaluation of Physicochemical and Textural Properties of Low-Fat/Salt Sausages Manufactured with Two Levels of Milk Proteins
• 발행기관: 한국축산식품학회
• 저자명: Lee, Hong-C. Chin, Koo-B.
• 간행물 정보: 『학술대회논문집』2004년도 제34차 추계 국제 학술대회, 218~222쪽, 전체 5쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2004.10.31

영문 초록

Low-fat (< 3%)/salt(< 1%) sausages were manufactured with two levels (1, 2%) of milk proteins(whey protein and sodium caseinate) to compensate for the textural problems due to reduced fat and salt(%). The addition of two levels of milk proteins into these meat products did not affect the most physicochemical and textural properties. As compared to regular-fat counterpart, higher expressible moisture of low-fat/salt sausages were observed. In addition, low-fat/salt sausages containing more than 2% of milk proteins reduced the textural hardness and gumminess, resulting in significantly lower these values, as compared to regular-fat counterparts. These results indicated that the low-fat/salt sausages were successfully manufactured with the addition of these milk proteins at the lower than 1% to improve the textural difference, however further research will be performed to improve the water holding capacity in these products.

목차

Introduction

Materials and Methods

Results and Discussion

Summary