Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 44, Issue 10, Pages 1993-1998Publisher
ELSEVIER SCIENCE BV
DOI: 10.1016/j.lwt.2011.07.016
Keywords
Carboxymethyl starch; Enzyme hydrolysis; Sausage; Fat replacer
Categories
Funding
- National Natural Science Foundation of China [21004023]
- Key Project of Science and Technology of Guangdong Province [2009B090300272, 20098020312006, 20088021100016]
- Fundamental Research Funds for the Central Universities
- SCUT [2009ZM0124]
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Enzyme-modified carboxymethyl starch (ECMS) was prepared by etherification of starch and enzymatic hydrolysis. The characteristics of ECMS and its application as fat replacers in 10 g/100g and 20 g/100 g target fat sausages were evaluated. FT-IR spectroscopy indicated that the absorption peaks of carboxyl in ECMS were characterized at 1635 and 1426 cm(-1). ECMS had better paste clarity and freeze-thaw stability than enzyme-modified starch (ES) or native starch. The addition of ECMS in sausages increased (P < 0.05) water holding capacity and emulsion stability of the products. Sensory analysis showed that the 10 g/100 g fat sausage with added ECMS was similar (P > 0.05) to the 20 g/100 g fat sausage control for juiciness, oiliness, texture, flavour and overall acceptability at storage days of 0, 7, 14 and 21. The results indicated that the new multiplex modified starch-ECMS could be used as a suitable fat replacer since it offset some of the changes led by fat reduction. (C) 2011 Elsevier Ltd. All rights reserved.
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