|
Effect of soy protein
isolate on quality of light pork sausages containing konjac
flour
Adisak Akesowan
Department of Food Science and Technology, School of
Science, University of the Thai Chamber of Commerce,
Bangkok, Thailand. E-mail:
adisak_ake@utcc.ac.th.
Tel: 662-697-6521. Fax: 662-277-7007.
Accepted
14 November, 2008 |
|
The effect
of soy protein isolate (SPI) on quality characteristics of
light pork sausages (10% fat) containing konjac flour was
investigated. Three formulations which replaced for pork
meat with SPI ranging 1 to 2% levels were studied for their
physical and sensory properties. Incorporation of 2% SPI
level significantly increased (p < 0.05) moisture content
and cooking yield, while decreased purge loss of the
sausages in relation to the control. Also, the sausages were
less red and more yellow when the addition of SPI was not
less than 1.5% level. Sensory results indicated that some
quality attributes of light sausages such as juiciness and
firmness can be improved by the addition of SPI. Both 2% SPI
and control light sausages were darker and firmer and
microbiologically safe after storage at 4-5°C for 4 weeks.
Key
words:
Sausage, Soy protein isolate, low-fat meat products, konjac
flour. |
