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Original article : Effects of fat replacement with a mixture of collagen and dietary fibre on small calibre fermented sausages

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Summary : Effects of fat replacement on physicochemical, microbial and sensory properties of fermented sausages were determined after drying process and 4 weeks of storage. Fermented sausages were formulated with 20% pork back fat (control), and three reduced-fat treatments were prepared by replacing 25%, 50%, and 75% of fat with a mixture of collagen, dietary fibre and ice (1:1:8). TBARS values of reduced-fat treatments were significantly lower compared with control after drying (P ≤ 0.05). As fat replacing ratio increased, fat content decreased significantly (P ≤ 0.05), whereas moisture, protein and ash content increased significantly (P ≤ 0.05). There was no marked difference between the treatments in terms of
microbial analysis, sensory colour, flavour, off-flavour or overall acceptability (P > 0.05) during refrigerated storage. Therefore, replacing pork back fat with a mixture of collagen and dietary fibre in fermented sausages may contribute to reduce lipid oxidation and maintain sensory properties during storage.

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Ketersediaan

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Informasi Detail

Judul Seri

Food Science and Technology

No. Panggil

-

Penerbit

: International Journal of Food Science and Technology., 2016

Deskripsi Fisik

International Journal of Food Science and Technology, 2016, 96-104

Bahasa

English

ISBN/ISSN

doi:10.1111/ijfs.129

Klasifikasi

-

Tipe Isi

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Tipe Media

-

Tipe Pembawa

-

Edisi

2016, 51

Subjek

ILMU PANGAN DAN GIZI

Info Detail Spesifik

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Pernyataan Tanggungjawab

deliza

Versi lain/terkait

Lampiran Berkas

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