earticle

영어

This study was performed to develop low-fat/reduced-salt sausages (LFRSS; <3% fat and <1.5% salt) containingmilk protein (whey protein concentrate, WPC, or sodium caseinate, SC) that showed the similar cooking yield and texturalcharacteristics to those of regular-fat/salt sausage control (RFC; 20% fat and 1.5% salt) or low-fat sausage control (LFC; <3%fat and 1.5% salt). Low-fat sausages (LFS) were formulated with a 2.5% fat replacer (konjac flour:carrageenan:soy proteinisolate=1:1:3) and various salt levels (0.75, 1.0, 1.25, and 1.5%). LFS had differences in color and expressible moisture (EM,%) values as compared to those of RFC. A minimum salt level of 1% and addition of nonmeat proteins were required tomanufacture LFRSS that have similar characteristics to those of RFC. However, LFS with 2% milk proteins reduced thehardness and gumminess as compared to LFC. These results indicated that 1% milk protein in combined with 1% salt was aproper level for manufacturing of LFRSS.