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Volume 10
Issue 9
10.3390/foods10092167
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Article
Peer-Review Record

Use of Tremella as Fat Substitute for the Enhancement of Physicochemical and Sensory Profiles of Pork Sausage

Foods 2021, 10(9), 2167; https://doi.org/10.3390/foods10092167
by Hewen Hu 1,2,†, Yue Li 1,†, Long Zhang 1, Huajie Tu 1, Xinyu Wang 1, Lili Ren 3, Siqi Dai 1 and Liyan Wang 1,*
Reviewer 1: Anonymous
Reviewer 2: Anonymous
Foods 2021, 10(9), 2167; https://doi.org/10.3390/foods10092167
Submission received: 18 August 2021 / Revised: 8 September 2021 / Accepted: 9 September 2021 / Published: 13 September 2021
(This article belongs to the Section Meat)

Round 1

Reviewer 1 Report

Please find attached my comments for consideration regarding the presentation of this material. Authors have done a nice job but the presentation would be enhanced with some added clarity. 

Comments for author File: Comments.pdf

Author Response

Please see the attachment.

Author Response File: Author Response.docx

Reviewer 2 Report

The manuscript describes the effect of the partial or total substitution of fat in sausages for the fungus Tremella. The authors prepared four different sausages with different percentages of substituted fat and they report several physicochemical and technological features of the sausages (composition, colour, water activity, etc.) as well as a sensory evaluation. The research itself is very interesting and the potential of Tremella as a fat replacer seems to be very promising.

General comments

English language should be checked carefully throughout the manuscript.

Subsection 2.1. Materials. The authors did not specify what species of tremella they used for this study. Moreover, the proximate analysis of this ingredient is essential to better understand how its addition to the sausage affects the final composition of the product. This information should be included in the manuscript, either retrieved from the literature or, if possible, from a proximate analysis carried out by the authors under the same conditions as the samples. I also recommend including some information about why the composition of tremella makes it suitable as a fat replacer. What components provide the texture and mouthfeel appropriate as a fat replacer?

Subsection 2.9. Sensory evaluation. Some details about the sample presentation should be added. Were the samples presented monadically, i.e. one at a time? Type of random code used for the samples? Three digits? Was there any type of statistical analysis performed to the results from the sensory evaluation? Were the differences reported significant?

Table 2. Is the proximate composition expressed in dry or wet base? Please specify.

Author Response

Please see the attachment.

Author Response File: Author Response.docx

Round 2

Reviewer 1 Report

Would suggest to authors that they include p-values within the abstract where statements of characteristics for the sausages have been increased, improved, or best. Abstract is the first portion of the article that readers will see and accuracy through interpretation of results in the abstract is beneficial to readership. 

Author Response

Please see the attachment.

Author Response File: Author Response.docx

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