Function emulsion gels prepared with carrageenan and zein/carboxymethyl dextrin stabilized emulsion as a new fat replacer in sausages. (30th September 2022)

• Record Type: Journal Article
• Authors: Li, Xiao-Long; Meng, Ran; Xu, Bao-Cai; Zhang, Bao; Cui, Bo; Wu, Zheng-Zong
• Is Part Of: Food chemistry. Volume 389(2022)
• Publication Date: 2022-09-30
• Subjects: Sausages -- Emulsion gels -- Carrageenan -- Curcumin -- Antioxidant activity; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2022.133005
• Languages: English
• ISSNs: 0308-8146

Abstract

Graphical abstract: Highlights: The addition of emulsion gel enhanced hardness and viscoelasticity of pork sausage. The structure network of sausage was denser with the addition of emulsion gel. The addition of emulsion gel and curcumin decreased cooking loss of sausage. Sausage containing curcumin exhibited excellent antioxidant activity. Abstract: Emulsion gels prepared with carrageenan and emulsion stabilized by zein/carboxymethyl dextrin were served as fat substitute in sausages. Color, pH, texture, rheology, microstructure, cooking loss and antioxidant activity of sausages were assessed. The replacement of emulsion gels increased L* and decreased a* of sausages. The incorporation of curcumin increased b* of sausages. The pH of sausages had no obviously change when the emulsion gels and curcumin were used as fat substitute. The hardness and viscoelasticity of sausages improved with the addition of emulsion gels. The SEM suggested that network structure was enhanced with the increase of emulsion gels. After adding emulsion gels and curcumin, the cooking loss of sausages was significantly decreased and antioxidant activity was significantly increased. This study indicated that emulsion gels, which was fabricated by carrageenan and emulsion stabilized by zein/carboxymethyl dextrin, could be an excellent substitute to replace fat in sausages.