Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 64, Issue 1, Pages 74-81Publisher
ELSEVIER SCIENCE BV
DOI: 10.1016/j.lwt.2015.05.030
Keywords
Jerusalem artichoke powder; Emulsion-type sausage; Inulin; Phenolic; Characterization
Categories
Funding
- priority academic program development of Jiangsu Higher Education Institutions and Agricultural Sci-Tech Project of Zhenjiang [NY2012015]
- Jiangsu University [128136002]
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Physicochemical and functional properties of two types of Jerusalem artichoke powder (JAP), freeze-dried powder (FOP) and oven-dried powder (ODP), and their potential application in emulsion-type sausages were evaluated in this study. The total phenolic content of FOP was higher than that of ODP. Again, FOP exhibited higher water-holding capacity, emulsion activity, emulsion stability, oil-binding capacity and gel-forming capacity values compared to ODP. TG/DSC analysis of FDP and ODP showed both of them were thermally stable at 150 degrees C. As a substitute of corn starch, the addition of FDP or ODP could reduce cooking loss and expressible water, increased the moisture content, oxidative stability and enhanced the anti-microbial properties of the emulsion-type sausage. The addition of FDP (9%) and ODP (9%) to the emulsion-type sausage was promising comparable to additions of 3% and 6%. This could be attributed to the inulin contents in the JAP. Scanning electron microscopy also showed that the addition of FDP or ODP in sausage formation led to a difference in the sausages. This study indicated that JAP (FDP and ODP) improved the processing properties of the emulsion-type sausage. (C) 2015 Elsevier Ltd. All rights reserved.
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