Konjac gel as pork backfat replacer in dry fermented sausages: Processing and quality characteristics

The effect of replacing animal fat (0%, 50% and 80% of pork backfat) by an equal proportion of konjac gel, on processing and quality characteristics of reduced and low-fat dry fermented sausage was studied. Weight loss, pH, and water activity of the sausage were affected (P

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Bibliographische Detailangaben
Veröffentlicht in:	Meat science 2012-10, Vol.92 (2), p.144-150
Hauptverfasser:	Ruiz-Capillas, C., Triki, M., Herrero, A.M., Rodriguez-Salas, L., Jiménez-Colmenero, F.
Format:	Artikel
Sprache:	eng
Schlagworte:	Adipose Tissue Amorphophallus Animals Backfat replacer Biological and medical sciences Diet, Fat-Restricted Dietary Fats Dry fermented sausages Energy Intake Fermentation Food Handling - methods Food industries Fundamental and applied biological sciences. Psychology Gels Humans Hydrogen-Ion Concentration Konjac Lipid Peroxidation Meat and meat product industries Meat Products - analysis Meat Products - standards Microbiological analysis Sensorial analysis Swine Taste Technological properties Water - physiology
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Beschreibung
Zusammenfassung:	The effect of replacing animal fat (0%, 50% and 80% of pork backfat) by an equal proportion of konjac gel, on processing and quality characteristics of reduced and low-fat dry fermented sausage was studied. Weight loss, pH, and water activity of the sausage were affected (P
ISSN:	0309-1740 1873-4138
DOI:	10.1016/j.meatsci.2012.04.028