Effect of Fat Replacement by Platycodon grandiflorum Roots on Quality Characteristics of Emulsified Sausage
ZHU Ziyu, ZHANG Yifei, YU Longhao
1.College of Food, Heilongjiang Bayi Agricultural University, Daqing 163319, China; 2.China-Canada Cooperation Agri-Food Research Center of Heilongjiang Province, Daqing 163319, China
Abstract：The purpose of this study is to reduce the fat content and increase the nutritional value and flavor of emulsion-type sausage without reducing the quality of emulsion-type sausage as much as possible, and to enrich the product variety. The fat content of emulsion-type sausage was reduced from 30% to 25% or 20% by adding Platycodon grandiflorum root powder (passing through a 300-mesh sieve) at 1%, 2% or 3%, and the influence of Platycodon grandiflorum powder on the quality characteristics of low-fat emulsion-type sausage was determined. The results showed that 2% Platycodon grandiflorum powder plus 18% ice water could replace 5% fat. This group had no significant differences in quality characteristics or sensory scores from the control group. The water holding capacity, water content, redness value and yellowness value were all better than those of the control group.
2019, Vol. 33 
