Development of low‐fat sausages using basil seed gum (Ocimum bacilicum L.) and gelatin as a fat replacer. (29th December 2016)

• Record Type: Journal Article
• Authors: Lee, Chang Hoon; Chin, Koo Bok
• Is Part Of: International journal of food science & technology. Volume 52:Number 3(2017)
• Page Start: 733
• Page End: 740
• Publication Date: 2016-12-29
• Subjects: Basil seed gum -- fat replacer -- gelatin -- low‐fat sausage -- rheological property; Food industry and trade -- Periodicals; 664
• DOI: 10.1111/ijfs.13328
• Languages: English
• ISSNs: 0950-5423

Abstract

Summary: This research was performed to evaluate the rheological properties of myofibrillar protein gels (MPs) with basil seed gum (BSG) alone or in combination with gelatin (0.25%, 0.5%), and to determine the physicochemical properties of low‐fat sausages (LFSs) manufactured with BSG alone (0.5%) or combined with gelatin (0.25%). Viscosity and cooking yields (%) of MPs with BSG alone or in combination with gelatin were higher than those of the control. However, gel strength of MPs with the combination of BSG and gelatin (0.25%) was higher than that with BSG alone. The combination of BSG and gelatin produced a more stable and denser structure than control or BSG alone. In the LFSs, the addition of BSG reduced the percentages of expressible moisture and cooking loss, and the combination of the BSG and gelatin improved gumminess and cohesiveness compared to BSG alone. The use of BSG as a water binding agent and gelatin to improve gel formation will be considered as fat replacer for the manufacture of low‐fat comminuted sausages. Abstract : Microstructure of myofibrillar protein (MP) added with basil seed gum and gelatin (a) MP without BSG and gelatin, (b) MP with BSG 0.5% (c) MP with BSG 0.5% and gelatin 0.25%, (d) MP with BSG 0.5% and gelatin 0.5%, at ×1000 magnification, respectively.