Department of Animal Resources Science, Kongju National University, Yesan, Chungnam 32439, Korea.
Poult Sci. 2019 Jun 1;98(6):2662-2669. doi: 10.3382/ps/pez016.
This study identified the suitability of chicken skin and wheat fiber mixture (CSFM) as an optimal fat replacer and its addition levels in reduced fat emulsion-type sausages, also paying heed to quality characteristics. Two CSFM types [CSFM-1 and CSFM-2 (chicken skin:ice:wheat fiber = 5:3:2 or 3:5:2, respectively)] were added at 0, 5, 10, 15, and 20% (w/w) as fat replacer. As the addition level increased, higher moisture and lower fat content were observed in the sausage samples without protein content loss (P < 0.05). Emulsion stability and pH were not significantly affected. Replacement with CSFM-2 at levels exceeding 15% significantly reduced cooking yield. While partial change in instrumental color was observed depending on replacer type and addition level, the panel did not detect the same. Hardness increased significantly with increasing addition levels. The panel detected decreased tenderness at 20% and 10 to 20% CSFM-1 and CSFM-2, respectively (P < 0.05). Twenty percent CSFM-1 and >10% CSFM-2 additions induced significant decrease in overall acceptability compared to the control. Thus, CSFM can be used as a fat replacer in reduced fat emulsion-type sausages at addition levels of 15% CSFM-1 (7.5% chicken skin, 4.5% water, and 3% wheat fiber based on total weight of meat batter) or 5% CSFM-2 (1.5% chicken skin, 2.5% water, and 1% wheat fiber based on total weight of meat batter).
本研究确定了鸡皮和小麦纤维混合物（CSFM）作为最佳脂肪替代物的适用性及其在低脂乳化型香肠中的添加水平，同时关注质量特性。两种 CSFM 类型 [CSFM-1 和 CSFM-2（鸡皮：冰：小麦纤维= 5:3:2 或 3:5:2）] 以 0、5、10、15 和 20%（w/w）的水平添加作为脂肪替代物。随着添加水平的增加，香肠样品的水分含量增加，脂肪含量降低，但蛋白质含量没有损失（P < 0.05）。乳化稳定性和 pH 值没有受到显著影响。用 CSFM-2 替代超过 15%的水平会显著降低烹饪产率。虽然根据替代物类型和添加水平观察到仪器颜色的部分变化，但小组没有检测到相同的变化。随着添加水平的增加，硬度显著增加。小组发现，20%和 10%至 20%CSFM-1 和 CSFM-2 分别使嫩度显著降低（P < 0.05）。与对照相比，20%CSFM-1 和 >10%CSFM-2 添加物会显著降低总体可接受性。因此，CSFM 可以在低脂乳化型香肠中用作脂肪替代物，添加水平为 15%CSFM-1（基于肉糊总重量，鸡皮 7.5%、水 4.5%和小麦纤维 3%）或 5%CSFM-2（基于肉糊总重量，鸡皮 1.5%、水 2.5%和小麦纤维 1%）。
