Emulsified sausages with yeast protein as an animal fat replacer: Effects on nutritional composition, spatial structure, gel performance, and sensory quality.
Meat Sci
; 210: 109433, 2024 Apr.
Article
em En
| MEDLINE
| ID: mdl-38278006
ABSTRACT
This paper investigated the effect of yeast protein (YP)-fat replacement on the nutritional composition, spatial structure, gel performance, and sensory quality of emulsified sausages. YP is enriched with essential amino acids (36.49 g/100 g), which improved the nutritional quality of sausages whereas reducing its fat content. Moreover, YP could absorb water and fat, thus the YP-added sausages exhibiting an amount-dependent increase in emulsion stability and water migration. The microstructure illustrated that YP acted as a filler to improve structural homogeneity and compactness of the pork gel network. And YP-fat replacement could significantly enhance the hardness, gel strength and elasticity of sausages whereas decreasing the viscosity. Additionally, at partial or full YP-fat replacement (25-100%), the YP-added sausages scored higher in odor and texture, as well as better antioxidant stability than controls. Overall, YP can be employed as a new fat substitute for the preparation of healthy and nutritional sausages, while maintaining the sensory quality.
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Texto completo:
1
Coleções:
01-internacional
Base de dados:
MEDLINE
Assunto principal:
Substitutos da Gordura
/
Produtos da Carne
Limite:
Animals
Idioma:
En
Revista:
Meat Sci
Assunto da revista:
CIENCIAS DA NUTRICAO
Ano de publicação:
2024
Tipo de documento:
Article
País de afiliação:
China