In:
Food Science and Technology International, SAGE Publications, Vol. 23, No. 6 ( 2017-09), p. 471-479
Abstract:
The effect of the addition of fructooligosaccharides, transglutaminase, disodium inosinate, and disodium guanylate on some technological and sensory parameters of low-fat and low-salt Bologna-type sausages was evaluated. In the first experiment, sausages with a 25% and 50% fat reduction containing 0, 3%, or 6% fructooligosaccharides were manufactured. Fat reduction adversely affected the emulsion stability, hardness, and sensory properties; however, the addition of 6% fructooligosaccharides reduced the loss of quality associated with a lower fat content. In the second experiment, sausages with a 50% fat reduction containing 6% fructooligosaccharides were produced. Additionally, the salt content was reduced by 50% and transglutaminase, disodium inosinate, and disodium guanylate were added. The combination of transglutaminase (1%), disodium inosinate (0.03%), and disodium guanylate (0.03%) was efficient to supress the technological and sensory defects caused by NaCl reduction in low-fat Bologna-type sausages.
Type of Medium:
Online Resource
ISSN:
1082-0132
,
1532-1738
DOI:
10.1177/1082013217701859
Language:
English
Publisher:
SAGE Publications
Publication Date:
2017
detail.hit.zdb_id:
2081257-7
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