Scientia Agricultura Sinica ›› 2014, Vol. 47 ›› Issue (13): 2634-2642.doi: 10.3864/j.issn.0578-1752.2014.13.015

• STORAGE·FRESH-KEEPING·PROCESSING • Previous Articles     Next Articles

Effect of Pre-Emulsified Emulsion Treated with Ultrasound on Qualities of Low-Fat Frankfurter-Style Sausages

 ZHAO  Ying-Ying, ZOU  Yu-Feng, WANG  Peng, CHEN  Lin, LI  Ke, XU  Xing-Lian   

  1. College of Food Science and Technology, Nanjing Agricultural University/Key Laboratory of Animal Product Processing, Ministry of Agriculture/ Synergetic Innovation Center of Food Safety and Nutrition, Nanjing 210095
  • Received:2014-02-21 Online:2014-07-01 Published:2014-03-21

Abstract: 【Objective】Pre-emulsified sodium caseinate-soybean oil emulsion prepared with pulsed ultrasound was used to replace pork back fat in frankfurter-style sausages.【Method】Effect of ultrasound pre-emulsified emulsion with different substitution rates (25%, 50%, 75%, and 100%) on the chemical composition, color parameters (L*, a*, b*), textural properties (hardness, chewiness, springiness, cohesiveness, resilience), water- and fat-binding (WFB) capacity (cooking loss, expressing loss), water distribution and microstructure of frankfurters was performed in this study. 【Result】With the increasing of substitution rate, the moisture of frankfurters became larger, fat content and energy value became smaller (P<0.05). There was no significant difference among frankfurters in ash and protein content (P>0.05). L* value increased and a* value decreased significantly (P<0.05) with the increasing of substitution rate. Both of hardness and chewiness decreased as substitution rate increased but significantly higher than the control (P<0.05). Springiness, cohesiveness and resilience significantly increased with the increasing of substitution rate (P<0.05). Sausages formulated with pre-emulsions (75%, 100% replacer) had similar (P>0.05) springiness but higher resilience with the control (P<0.05). Compared with the control, sausages with the substitution rate of 50%, 75% and 100% had higher cohesiveness (P<0.05). Cooking loss and expressing loss significantly increased with the increasing of substitution rate but lower than the control (P<0.05). T23 relaxation time increased from 57.22 ms to 64.57 ms, immobile water increased and bulk water decreased. Frankfurters formulated with ultrasound emulsion had homogeneous fine three-dimensional network textural property with smaller emulsion droplet. 【Conclusion】Ultrasound treatment can produce much smaller pre-emulsified emulsion droplets than conventional homogenization. Good water and fat absorption and binding capacities and eating qualities can be achieved by incorporating ultrasound pre-emulsified emulsion stabilized using sodium caseinate in frankfurter-style sausages.

Key words: pre-emulsified emulsion, pulsed ultrasound, fat replacers, reduced-fat frankfurters

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