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| A Review on Recent Applications of Citrus Byproducts in Emulsion-Type Sausages |
| SHAN Bing;LI Xing-min;ZHANG Hao;ZHEN Shao-bo;LI Bao-zhen;REN Fa-zheng |
| 1. College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China；
2. China Institute of Industrial Relations, Beijing 100048, China；
3. Beijing Shunxin Pengcheng Food Co. Ltd., Beijing 101316, China |
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Abstract Emulsion-type sausages are of fairly homogeneous texture upon heat denaturation of the finely comminuted
mixture of muscle proteins and fat particles. Emulsion-type sausages are characteristic of high fat and calories. Water and oil
exuding of emulsion-type sausages have always been a practical quality problem for many manufacturers. Citrus byproducts
with enriched diet fiber such as pectins have been widely researched in recent years for its technological and functional
benefits to emulsion-type sausages. This article reviews recent applications of citrus by-products in emulsion-type sausages
aiming to provide some guidelines to improve the quality of meat products with citrus by-products.
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2013, Vol. 27 
