Effect of adding sodium caseinate on the eating quality of low- fat emulsion- type sausage

CAO Ying- ying; ZHANG Bai- gang; REN Hai- wei; WANG Yong- gang; LIU Xiao- feng; ZHAO Ping; WU Ying; CHENG Song

doi:10.13386/j.issn1002-0306.2016.03.051

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Science and Technology of Food Industry > 2016 > (03): 286-290. > DOI: 10.13386/j.issn1002-0306.2016.03.051

CAO Ying- ying, ZHANG Bai- gang, REN Hai- wei, WANG Yong- gang, LIU Xiao- feng, ZHAO Ping, WU Ying, CHENG Song. Effect of adding sodium caseinate on the eating quality of low- fat emulsion- type sausage[J]. Science and Technology of Food Industry, 2016, (03): 286-290. DOI: 10.13386/j.issn1002-0306.2016.03.051

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Effect of adding sodium caseinate on the eating quality of low- fat emulsion- type sausage

College of Life science and Engineering,Lanzhou University of Technology

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Received Date: June 07, 2015

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Abstract

This study examined the effect of different amounts of added sodium caseinate( 0%,0.5%,1.0%,1.5%,2.0%) on water- holding capacity,cooking loss,the color,p H,sensory evaluation and texture properties of each group emulsion- type sausage. The results showed that the significant differences( p < 0.05) existed in water-holding capacity,cooking loss,the color,sensory evaluation and texture properties while the indistinctive differences existed in p H value( p > 0.05) between the presence and absence of sodium caseinate.Water- holding capacity,hardness,adhesiveness,gumminess,chewiness and sensory evaluation were all increasing significantly while light value( L*) and cooking loss were both decreased significantly with increasing addition of sodium caseinate.The addition amount of 1.5% sodium caseinate group,which had the highest water- holding capacity,hardness,adhesiveness,gumminess,chewiness and sensory evaluation and the lowest cooking loss. The addition amount of 1.5% sodium caseinate can be used as fat substitutes in meat products.
- sodium caseinate,
- low-fat,
- emulsion-type sausage,
- eating quality

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Effect of adding sodium caseinate on the eating quality of low- fat emulsion- type sausage

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