1- Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan, 84156-83111, Iran
2- Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan, 84156-83111, Iran ,shekarchizadeh@cc.iut.ac.ir
2- Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan, 84156-83111, Iran ,
Abstract: (364 Views)
There is a growing trend towards healthy meat products containing lower fat content. The use of fat replacers can solve the quality problems of low-fat products. This study aimed to produce low-fat sausage using a new fat replacer. Reconstituted agar hydrogel (RAH) was produced by adding water to agar cryogel after homogenization. RAH formed two kinds of gel by temperature changes: a low-set gel and a high-set gel. The hardness and color similarity of RAH to solid fat showed that it could be a suitable fat replacer in low-fat products. So, RAH was substituted for oil in sausages at different concentrations. Substitution of oil in the sausages caused an increase in moisture content, porosity, oil absorption, and cooking loss. On the other hand, this replacement reduced fat content, cutting force, water holding capacity, fat percentage after frying, and texture properties such as hardness, cohesiveness, springiness, gumminess, and chewiness. The results of pH measurements over time showed that the presence of sulfated antimicrobial groups in the agar structure delayed the spoilage of sausages containing RAH compared to the control sample. Sensory evaluation showed that RAH-containing sausages were not significantly different from the control sample in terms of color, juiciness, and texture. However, flavor and overall acceptance increased significantly under the influence of this substitution (p <0.05). So, consumers selected a sample with 25% replacement as the optimal sample. As a result, RAH can be successfully used as a fat replacer in low-fat products with desirable quality characteristics.
Article Type: Original Research |
Subject:
Food Science and Technology
Received: 2023/07/11 | Accepted: 2024/01/11 | Published: 2024/03/31
Received: 2023/07/11 | Accepted: 2024/01/11 | Published: 2024/03/31
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