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KMID : 1024620040240040361
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Food Science of Animal Resources
2004 Volume.24 No. 4 p.361 ~ p.366
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Product Quality of Low-Fat Sausages Formulated with Two Levels of Chitosan
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Chin Koo-Bok
Wang Seung-H.
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Abstract
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Physicochemical and textural properties, and sensory evaluation of low-fat sausages (LFSs) manufactured with 0.3 and 0.6％ chitosan were investigated and compared with those of regular-fat sausages (RFSs). Although the batter pH was not changed with the addition of chitosan (p>0.05), product pH was reduced (p>0.05) with the addition of chitosan up to 0.6％. Proximate composition and cooking loss (％) were not affected by the addition of chitosan. Expressible moisture 1r91ues (EM, ％) of LESs were lower (p<0.05) than those of RFSs, but not affected by the addition of chitosan. The addition of chitosan in the sausage formulation became harder, springier and more cohesive (p<0.05), whereas, no differences were observed (p>0.05) in these values of sausages containing between 0.3 and 0.6％. Batter viscosity was not affected by the addition of chitosan, but LESs with or without chitosan had lower viscosity than RFSs due to high moisture (％). Sensory evaluation results showed that LFSs containing 0.3％ chitosan had most parameters similar to those of low-fat control. These results indicated that chitosan at the level of 0.3％ can be used for the manufacture of LFSs without quality defect.
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KEYWORD
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physicochemical and textural properties, sensory evaluation, low-fat sausage, chitosan
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