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Article

Composite Gel Fabricated with Konjac Glucomannan and Carrageenan Could Be Used as a Cube Fat Substitute to Partially Replace Pork Fat in Harbin Dry Sausages

by 1, 2, 3, 1,4,* and 1,*
1
College of Food Science, Northeast Agricultural University, Harbin 150030, China
2
Institute for Advanced Technology, Heilongjiang Academy of Sciences, Harbin 150001, China
3
Sharable Platform of Large-Scale Instruments & Equipments, Northeast Agricultural University, Harbin 150030, China
4
Heilongjiang Green Food Science & Research Institute, Harbin 150028, China
*
Authors to whom correspondence should be addressed.
Academic Editor: Wangang Zhang
Foods 2021, 10(7), 1460; https://doi.org/10.3390/foods10071460
Received: 22 May 2021 / Revised: 13 June 2021 / Accepted: 21 June 2021 / Published: 24 June 2021
(This article belongs to the Special Issue Novel Methods to Improve the Quality of Meat Products)
The effect of the partial replacement of pork back-fat with a cube fat substitute (CFS) fabricated from konjac glucomannan and carrageenan on the physicochemical and sensory characteristics of Harbin dry sausages during 7 days of fermentation was investigated. There were the following five treatments: control (100% back-fat), FS1 (80% back-fat, 20% CFS), FS2 (60% back-fat, 40% CFS), FS3 (40% back-fat, 60% CFS) and FS4 (20% back-fat, 80% CFS). The results showed no significant differences (p > 0.05) in the physicochemical and sensory characteristics among the control, FS1 and FS2 treatments. However, higher replacement levels (60% and 80%) rendered higher degrees of change in the characteristics of the sausages, lowering the moisture content and aw and increasing the pH, hardness, chewiness and atypical appearance at the end of fermentation. Moreover, electronic nose analysis and hierarchical cluster analysis demonstrated that the FS3 and FS4 treatments destroyed the characteristic quality of the sausage. Overall, our results indicated that, to ensure the traditional characteristics of Harbin dry sausages, the upper limit of the fat replacement level with CFS should be set at 40%. View Full-Text
Keywords: Harbin dry sausage; back-fat partial substitution; cube fat substitute; physicochemical characteristic; sensory evaluation Harbin dry sausage; back-fat partial substitution; cube fat substitute; physicochemical characteristic; sensory evaluation
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MDPI and ACS Style

Chen, J.; Zhao, J.; Li, X.; Liu, Q.; Kong, B. Composite Gel Fabricated with Konjac Glucomannan and Carrageenan Could Be Used as a Cube Fat Substitute to Partially Replace Pork Fat in Harbin Dry Sausages. Foods 2021, 10, 1460. https://doi.org/10.3390/foods10071460

AMA Style

Chen J, Zhao J, Li X, Liu Q, Kong B. Composite Gel Fabricated with Konjac Glucomannan and Carrageenan Could Be Used as a Cube Fat Substitute to Partially Replace Pork Fat in Harbin Dry Sausages. Foods. 2021; 10(7):1460. https://doi.org/10.3390/foods10071460

Chicago/Turabian Style

Chen, Jiaxin, Jinhai Zhao, Xin Li, Qian Liu, and Baohua Kong. 2021. "Composite Gel Fabricated with Konjac Glucomannan and Carrageenan Could Be Used as a Cube Fat Substitute to Partially Replace Pork Fat in Harbin Dry Sausages" Foods 10, no. 7: 1460. https://doi.org/10.3390/foods10071460

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