Abstract
Indica rice starch was hydrolyzed to prepare fat substitute by high temperature α-amylase. The product was used as pork backfat replacers in low-fat emulsified sausages. The effect of mass ratio of fat substitute and water, degree of substitution and DE (dextrose equivalent) of starch-based fat substitutes on low-fat emulsified sausages has been investigated by single factor test. The applicability of fat substitute in low-fat emulsified sausages was investigated by comparing the cooking loss, pressing loss, thermal stability, deformation force, carrying power, chromatic aberration and sensory evaluation of low-fat emulsified sausages. The results showed that the physicochemical property and sensory quality was best with the mass ratio of fat substitute and water was 1∶2, degree of substitution was 50%, DE of fat substitute was 2.07.
Publication Date
7-28-2016
First Page
18
Last Page
22
DOI
10.13652/j.issn.1003-5788.2016.07.005
Recommended Citation
Lijuan, QIAO; Zhongyi, LIU; Qiu, XIA; Xiaoyu, OU; Dang, WANG; and Hai, WU
(2016)
"Applications of indica rice starch-based fat substitute in low-fat emulsified sausages,"
Food and Machinery: Vol. 32:
Iss.
7, Article 5.
DOI: 10.13652/j.issn.1003-5788.2016.07.005
Available at:
https://www.ifoodmm.cn/journal/vol32/iss7/5
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