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Effect of regenerated cellulose fiber on the physicochemical properties and sensory characteristics of fat-reduced emulsified sausage

Zhao, Yinyu, Hou, Qin, Zhuang, Xinbo, Wang, Yan, Zhou, Guanghong, Zhang, Wangang
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2018 v.97 pp. 157-163
backfat, batters, cellulose, cellulosic fibers, chewiness, color, emulsions, hardness, lipid content, lipid peroxidation, physicochemical properties, pork, raw meat, sausages, sensory evaluation, sensory properties, texture, viscosity
The purpose of this study was to assess the effects of regenerated cellulose (RC) fiber on the quality and sensory characteristics of fat-reduced emulsified sausages. The pork back fat contents of traditional emulsion sausage were reduced from 30% to 20% by the supplementation of RC fiber with the concentrations of 0, 0.4%, 0.8% and 1.2%. The results indicated that reformulated sausage with RC fiber had significant effects on approximate composition, color, emulsion stability, texture, lipid oxidation, apparent viscosity and sensory evaluation. The treatments with RC addition showed a significant reduction in fat content and lipid oxidation compared to control samples (P < 0.05). With the levels of RC increased, the fat-reduced sausages had higher L* values, enhanced emulsion stability, increased the raw meat batter viscosity and improved texture including hardness, gumminess and chewiness (P < 0.05). The highest score for overall acceptability was the emulsified sausage containing 0.8% RC fiber. It is concluded that 20% fat emulsified sausage with incorporation of 0.8% RC fiber can be effectively to reduce fat content without deteriorating the quality and sensory characteristics.