Department of Food Science and Technology, Faculty of Agriculture, Tarbiat Modares University, P. O. Box 14115-336, Tehran, Iran.
Department of Food Science and Technology, Faculty of Agriculture, Tarbiat Modares University, P. O. Box 14115-336, Tehran, Iran.
Meat Sci. 2019 Jan;147:135-143. doi: 10.1016/j.meatsci.2018.09.007. Epub 2018 Sep 10.
This study aimed to investigate the effect of partial fat replacement with two species of gum tragacanth (Astragalus gossypinus and Astragalus compactus) on physicochemical, textural, oxidative stability, and acceptability of reduced fat emulsion type sausages. Increasing the concentration of both gums to 1%, minimized extractable fat and cook loss. A. gossypinus at the concentration of 1% was the most effective in retardation of TBARS formation in sausages (p < 0.05). Reduced-fat sausages with 1% A. gossypinus showed the lowest carbonyls at the end of storage (28 days) (p < 0.05). Sausages with 1% A. gossypinus or A. compactus showed the lowest shear force (6 and ~7 N respectively) and hardness (21 N/cm) among all treatments (p < 0.05). The results suggested that A. gossypinus (1%) enhanced oxidative stability and textural properties. Addition of 0.5% A. gossypinus showed an acceptable sensory score of the sausage formulation and as a potential fat replacer in the reduced fat sausages.
本研究旨在探讨两种胶黄芪（棉芪和密花黄芪）部分替代脂肪对低脂乳状型香肠的理化性质、质构、氧化稳定性和可接受性的影响。两种胶的浓度增加到 1%，可最大限度地减少可提取脂肪和煮失率。1%的 A. gossypinus 对抑制香肠中 TBARS 的形成最有效（p<0.05）。添加 1% A. gossypinus 的低脂香肠在贮藏末期（28 天）羰基含量最低（p<0.05）。含 1% A. gossypinus 或 A. compactus 的香肠的剪切力（6 和7 N 分别）和硬度（~21 N/cm）均为所有处理中最低（p<0.05）。结果表明，A. gossypinus（1%）可增强氧化稳定性和质构特性。添加 0.5% A. gossypinus 可使香肠配方获得可接受的感官评分，并可作为低脂香肠中潜在的脂肪替代品。
