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| Formulation and Optimization of Fat Substitute Used in Harbin Red Sausage |
| ZHANG Gensheng, YAO Ye, JIANG Yan, ZHANG Yichao, CHENG Jianbo, CHANG Hong |
| Key Laboratory for Food Science and Engineering, Harbin University of Commerce, Harbin 150076, China |
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Abstract Fat substitute consisting of konjac, carrageenan, inulin and glucose was used to replace the fat dices in Harbin red sausages for fat reduction. As established by the combined use of single factor and orthogonal array experiments based on sensory evaluation and texture characteristics, the optimal formulation was composed of (in 100 mL of water) 2.5 g of konjac gum, 1.25 g of carrageenan, 1.00 g of inulin, 0.75 g of polydextrose, 0.06 g of Ca (OH)2, and 3 g of pork powder. Fatreduced red sausage with a good taste was obtained when 100% fat replacement with the substitute was applied.
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