Physicochemical properties and sensory evaluation of Mesona Blumes gum/rice starch mixed gels as fat-substitutes in Chinese Cantonese-style sausage
Effect of Mesona Blumes gum (MBG)/rice starch mixed gels on the fat substitute of Chinese Cantonese-style sausage was investigated in this study, monitored with physicochemical properties and sensory evaluation analyses. Experimental results suggest that there were no significant differences among p...
| Main Authors: | , , , , , , , |
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| Format: | Journal Article |
| Published: |
Elsevier
2013
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| Online Access: | http://hdl.handle.net/20.500.11937/8129 |
| _version_ | 1848745565807968256 |
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| author | Feng, T. Ye, R. Zhuang, H. Rong, Z. Fang, Zhongxiang Wang, Y. Gu, Z. Jin, Z. |
| author_facet | Feng, T. Ye, R. Zhuang, H. Rong, Z. Fang, Zhongxiang Wang, Y. Gu, Z. Jin, Z. |
| author_sort | Feng, T. |
| building | Curtin Institutional Repository |
| collection | Online Access |
| description | Effect of Mesona Blumes gum (MBG)/rice starch mixed gels on the fat substitute of Chinese Cantonese-style sausage was investigated in this study, monitored with physicochemical properties and sensory evaluation analyses. Experimental results suggest that there were no significant differences among pH, yield, residual nitrite and TBARS of high-fat (28%), low-fat (18%) and fat-substituted (18%) sausages. The same fat content of low-fat and fat-substituted sausages would aid to compare their physicochemical properties more effectively. In addition, the emulsifying stability and water holding capacity of fat-substituted sausages were better than those of the other groups. During refrigerated storage (4 °C, 3 weeks), fat-substituted sausages reflected similar hardness, chewiness and shear force properties with those of high fat sausages and higher than those of low fat sausages. Furthermore, results of the sensory evaluation indicated that fat-substituted sausages showed superior total acceptability compared with low-fat one after a 2 week refrigerated storage, but was slightly less than that of high-fat one at the same condition. Therefore, MBG/rice starch gels can be effectively used as a fat substitute in Chinese Cantonese-style sausage allowing the manufacture of healthier sausages. |
| first_indexed | 2025-11-14T06:19:23Z |
| format | Journal Article |
| id | curtin-20.500.11937-8129 |
| institution | Curtin University Malaysia |
| institution_category | Local University |
| last_indexed | 2025-11-14T06:19:23Z |
| publishDate | 2013 |
| publisher | Elsevier |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | curtin-20.500.11937-81292017-09-13T15:54:28Z Physicochemical properties and sensory evaluation of Mesona Blumes gum/rice starch mixed gels as fat-substitutes in Chinese Cantonese-style sausage Feng, T. Ye, R. Zhuang, H. Rong, Z. Fang, Zhongxiang Wang, Y. Gu, Z. Jin, Z. Effect of Mesona Blumes gum (MBG)/rice starch mixed gels on the fat substitute of Chinese Cantonese-style sausage was investigated in this study, monitored with physicochemical properties and sensory evaluation analyses. Experimental results suggest that there were no significant differences among pH, yield, residual nitrite and TBARS of high-fat (28%), low-fat (18%) and fat-substituted (18%) sausages. The same fat content of low-fat and fat-substituted sausages would aid to compare their physicochemical properties more effectively. In addition, the emulsifying stability and water holding capacity of fat-substituted sausages were better than those of the other groups. During refrigerated storage (4 °C, 3 weeks), fat-substituted sausages reflected similar hardness, chewiness and shear force properties with those of high fat sausages and higher than those of low fat sausages. Furthermore, results of the sensory evaluation indicated that fat-substituted sausages showed superior total acceptability compared with low-fat one after a 2 week refrigerated storage, but was slightly less than that of high-fat one at the same condition. Therefore, MBG/rice starch gels can be effectively used as a fat substitute in Chinese Cantonese-style sausage allowing the manufacture of healthier sausages. 2013 Journal Article http://hdl.handle.net/20.500.11937/8129 10.1016/j.foodres.2012.10.005 Elsevier restricted |
| spellingShingle | Feng, T. Ye, R. Zhuang, H. Rong, Z. Fang, Zhongxiang Wang, Y. Gu, Z. Jin, Z. Physicochemical properties and sensory evaluation of Mesona Blumes gum/rice starch mixed gels as fat-substitutes in Chinese Cantonese-style sausage |
| title | Physicochemical properties and sensory evaluation of Mesona Blumes gum/rice starch mixed gels as fat-substitutes in Chinese Cantonese-style sausage |
| title_full | Physicochemical properties and sensory evaluation of Mesona Blumes gum/rice starch mixed gels as fat-substitutes in Chinese Cantonese-style sausage |
| title_fullStr | Physicochemical properties and sensory evaluation of Mesona Blumes gum/rice starch mixed gels as fat-substitutes in Chinese Cantonese-style sausage |
| title_full_unstemmed | Physicochemical properties and sensory evaluation of Mesona Blumes gum/rice starch mixed gels as fat-substitutes in Chinese Cantonese-style sausage |
| title_short | Physicochemical properties and sensory evaluation of Mesona Blumes gum/rice starch mixed gels as fat-substitutes in Chinese Cantonese-style sausage |
| title_sort | physicochemical properties and sensory evaluation of mesona blumes gum/rice starch mixed gels as fat-substitutes in chinese cantonese-style sausage |
| url | http://hdl.handle.net/20.500.11937/8129 |