Use of Tremella as Fat Substitute for the Enhancement of Physicochemical and Sensory Profiles of Pork Sausage
| Autor: | Xinyu Wang, Hewen Hu, Long Zhang, Lili Ren, Siqi Dai, Liyan Wang, Yue Li, Huajie Tu |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2021 |
| Předmět: |
chemistry.chemical_classification
sausage Health (social science) biology tremella Chemistry Fat substitute Chemical technology Lysine Tremella Plant Science TP1-1185 Proximate biology.organism_classification Health Professions (miscellaneous) Microbiology Article Amino acid fat substitute Proline Food science Isoleucine Pork sausage Food Science |
| Zdroj: | Foods, Vol 10, Iss 2167, p 2167 (2021) Foods Volume 10 Issue 9 |
| ISSN: | 2304-8158 |
| Popis: | Pork fat in sausage was replaced by tremella at different proportions during the process, and the physicochemical and sensory profiles of pork sausage were evaluated. Five recipes with the replacement proportion of 0%, 25%, 50%, 75%, and 100% tremella were manufactured, and their proximate compositions, water activities, textures, colors, water holding capacities (WHC), and amino acid compositions were investigated. The results showed that the protein, ash and moisture content, lightness, redness, and WHC of pork sausages were increased (p < 0.05), and textural profile analysis (TPA) and sensory quality of the sausage were improved (p < 0.05). In addition, the content of essential amino acids (lysine and isoleucine) and the non-essential amino acids (proline and tyrosine) of sausages were increased (p < 0.05). The sausage had the best sensory performance when the replacement ratio of tremella was 75%. These results indicated that replacing fat with tremella could be a valid way to obtain nutritional and healthy sausage. |
| Databáze: | OpenAIRE |
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