Evaluation of gels formulated with whey proteins and sodium dodecyl sulfate as a fat replacer in low-fat sausage. (1st February 2021)

• Record Type: Journal Article
• Authors: Kwon, Hyuk Cheol; Shin, Dong-Min; Yune, Jong Hyeok; Jeong, Chang Hee; Han, Sung Gu
• Is Part Of: Food chemistry. Volume 337(2021)
• Publication Date: 2021-02-01
• Subjects: Whey protein -- Sodium dodecyl sulfate -- Gel -- Fat replacer -- Low-fat sausage; Sodium dodecyl sulfate (PubChem CID: 3423265); Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2020.127682
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: SDS-supplemented whey protein gel was evaluated as a fat replacer in meat products. The addition of SDS improved the gelation of whey protein. Whey protein-SDS gel improved the hardness and emulsion stability of low-fat sausage. Whey protein-SDS gel can be considered a suitable fat replacer in meat products. Abstract: Consumers are increasingly interested in low-fat meat products. Therefore, there is demand for new fat replacers that improve the quality of low-fat meat products. Whey protein isolate (WPI; 10% (w/v)) and sodium dodecyl sulfate (SDS; 0–0.09% (w/v)) were used to produce WPI-SDS gel as a fat replacer of low-fat meat products. Characteristics of WPI-SDS gel were evaluated using SDS-PAGE, FT-IR, viscometer, and texture analyzer. Addition of SDS to WPI increased gelation while reducing aggregation. Addition of 0.06% SDS to WPI-SDS gel has the highest viscosity and hardness, while 0.09% SDS decreased the heat stability of WPI. Quality characteristics including cooking loss, emulsion stability, hardness, and chewiness were significantly improved in WPI-SDS gel-supplemented low-fat sausages. Particularly, the highest hardness and chewiness were obtained in the low-fat sausage added with WPI-SDS gel containing 0.06% SDS. Our results suggest that WPI-SDS gel can be used as a fat replacer in low-fat meat products.