Incorporation of green tea extract and partial replacement of fat to modify the quality and lipid oxidative stability of reduced-fat pork sausage

Abstract

Abstract: Abstract: Reduced-fat sausages were manufactured with 50% pork back-fat substituted by commercial canola oil, either added as such or as a pre-emulsion combined with green tea extract (100 and 1000 mg/kg). Textural properties and lipid oxidative stability (TBARS) of cooked products were analyzed. The partial replacement of animal fat with vegetable oil did not compromise the color (lightness and redness), hardness, and deformability, and significantly improved oxidative stability (P < 0.05). However, the oil substitution aggravated cooking loss and markedly decreased the breaking force. Pre-emulsification alleviated the texture deterioration induced by fat-replacement. Addition of green tea extract, independent of dosage, almost completely inhibited lipid oxidation in sausages during storage. However, green tea extract at 1000 mg/kg tended to disrupt the texture properties, although no statistically significant difference (P > 0.05) was observed.

Key words: Reduced-fat sausages, Color, Cooking loss, Texture, Lipid oxidation

CLC Number:

TS251.6

Anqi Guo. Incorporation of green tea extract and partial replacement of fat to modify the quality and lipid oxidative stability of reduced-fat pork sausage[J]. FOOD SCIENCE, 0, (): 0-0.

References

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