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Open AccessArticle

Mango Peel Pectin by Microwave-Assisted Extraction and Its Use as Fat Replacement in Dried Chinese Sausage

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Major of Biotechnology, Graduate School, Chiang Mai University, Chiang Mai 50200, Thailand
2
Programme of Food Production and Innovation, Faculty of Integrated of Science and Technology, Rajamangala University of Technology Lanna, Chiang Mai 50300, Thailand
3
Plant Bioactive Compound Laboratory, Faculty of Agriculture, Chiang Mai University, Chiang Mai 50200, Thailand
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Department of Plant and Soil Sciences, Faculty of Agriculture, Chiang Mai University, Chiang Mai 50200, Thailand
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Cluster of Agro Bio-Circular-Green Industry (Agro BCG), Chiang Mai University, Chiang Mai 50200, Thailand
6
School of Agro-Industry, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50200, Thailand
*
Author to whom correspondence should be addressed.
Foods 2020, 9(4), 450; https://doi.org/10.3390/foods9040450
Received: 10 March 2020 / Revised: 2 April 2020 / Accepted: 3 April 2020 / Published: 7 April 2020
(This article belongs to the Special Issue Sausages: Nutrition, Safety, Processing and Quality Improvement)
In this research, low-fat dried Chinese sausage was formulated with mango peel pectin (MPP; 0%, 5%, 10%, and 15% (w/w)) extracted by microwave assisted extraction (MAE). The extractable yield of pectin attained from peel of Nam Dok Mai variety was achieved at 13.85% using 700-watt power. The extracted MPP were of high equivalent weight (1485.78 mg/mol), degree esterification (77.19%) and methoxyl content (19.33%) with a structure of greater porosity as compared to that of the conventional method. Spectrum scans by Fourier transform infrared spectrophotometer (FT-IR) indicated that the extracted MPP gave similar wave number profiles as the commercial pectin. Quality attributes of the Chinese sausages were assessed and compared with the control formula (CTRL). At higher concentrations of MPP, the intensity of redness and yellowness in sausage increased. The texture profile of the sausage illustrated that only the hardness value was comparable with the CTRL, while springiness, cohesiveness, gumminess and chewiness were statistically lower (p < 0.05). Furthermore, the sensory evaluation by experienced panellists (n = 12) indicated that 5% MPP similarly represented overall acceptability with the CTRL. Consequently, MPP can be effectively incorporated in the formula at low level to replace fat in Chinese sausage, allowing colour improvement and production of a healthier option. View Full-Text
Keywords: dried Chinese sausage; fat replacement; mango peel pectin; microwave-assisted extraction technique dried Chinese sausage; fat replacement; mango peel pectin; microwave-assisted extraction technique
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MDPI and ACS Style

Wongkaew, M.; Sommano, S.R.; Tangpao, T.; Rachtanapun, P.; Jantanasakulwong, K. Mango Peel Pectin by Microwave-Assisted Extraction and Its Use as Fat Replacement in Dried Chinese Sausage. Foods 2020, 9, 450. https://doi.org/10.3390/foods9040450

AMA Style

Wongkaew M, Sommano SR, Tangpao T, Rachtanapun P, Jantanasakulwong K. Mango Peel Pectin by Microwave-Assisted Extraction and Its Use as Fat Replacement in Dried Chinese Sausage. Foods. 2020; 9(4):450. https://doi.org/10.3390/foods9040450

Chicago/Turabian Style

Wongkaew, Malaiporn; Sommano, Sarana R.; Tangpao, Tibet; Rachtanapun, Pornchai; Jantanasakulwong, Kittisak. 2020. "Mango Peel Pectin by Microwave-Assisted Extraction and Its Use as Fat Replacement in Dried Chinese Sausage" Foods 9, no. 4: 450. https://doi.org/10.3390/foods9040450

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