Applications of indica rice starch-based fat substitute in low-fat emulsified sausages
Indica rice starch was hydrolyzed to prepare fat substitute by high temperature α-amylase. The product was used as pork backfat replacers in low-fat emulsified sausages. The effect of mass ratio of fat substitute and water, degree of substitution and DE (dextrose equivalent) of starch-based fat substitutes on low-fat emulsified sausages has been investigated by single factor test. The applicability of fat substitute in low-fat emulsified sausages was investigated by comparing the cooking loss, pressing loss, thermal stability, deformation force, carrying power, chromatic aberration and sensory evaluation of low-fat emulsified sausages. The results showed that the physicochemical property and sensory quality was best with the mass ratio of fat substitute and water was 1∶2, degree of substitution was 50%, DE of fat substitute was 2.07.
Lijuan, QIAO; Zhongyi, LIU; Qiu, XIA; Xiaoyu, OU; Dang, WANG; and Hai, WU
"Applications of indica rice starch-based fat substitute in low-fat emulsified sausages,"
Food and Machinery: Vol. 32:
7, Article 5.
Available at: https://www.ifoodmm.cn/journal/vol32/iss7/5
 孙姣林, 夏延斌. 中式香肠中肥肉丁替代物的研究[J]. 食品与机械, 2010, 26(6): 131-134.
 SANZ T, FALOMIR M, SALVADOR A. Reversible thermal behaviour of vegetable oil cellulose ether emulsions as fat replacers. Influence of glycerol[J]. Food Hydrocolloids, 2015, 46: 19-27.
 蒋将, 王宇, 刘元法. 改性豌豆蛋白替代脂肪的植脂奶油开发[J]. 食品与机械, 2013, 29(6): 202-206.
 毛迪锐, 岳云蛟. 绿豆淀粉模拟脂肪在低脂灌肠中的应用[J]. 食品与机械, 2011, 27(4): 149-151.
 ARANGO O, TRUJILLO A J, CASTILLO M. Predicting coagulation and syneresis parameters of milk gels when inulin is added as fat substitute using infrared light backscatter[J]. Journal of Food Engineering, 2015, 157: 63-69.
 JIMNEZ-COLMENERO F, COFRADES S, HERRERO A M, et al. Konjac gel fat analogue for use in meat products: Comparison with pork fats[J]. Food Hydrocolloids, 2012, 26(1): 63-72.
 CAMPAGNOL P C B, DOS Santos B A, WAGNER R, et al. Amorphous cellulose gel as a fat substitute in fermented sausages[J]. Meat Science, 2012, 90(1): 36-42.
 CHOI Y S, CHOI J H, HAN D J, et al. Characteristics of low-fat meat emulsion systems with pork fat replaced by vegetable oils and rice bran fiber[J]. Meat Science, 2009, 82(2): 266-271.
 易翠平, 姚惠源. 高纯度大米蛋白与淀粉的分离提取[J]. 食品与机械, 2004, 20(6): 18-21.
 易翠平, 孙庆杰. 大米变性淀粉的制备[J]. 食品与机械, 2006, 22(3): 31-33.
 杨玉玲, 许时婴. 利用籼米为基质的脂肪替代品制备低脂火腿肠[J]. 食品科学, 2006, 27(8): 162-166.
 刘忠义, 乔丽娟, 陈婷, 等. 籼米淀粉基脂肪替代品的主要理化及质构特性[J]. 现代食品科技, 2016, 32(6): [2016-05-06]. http://www.cnki.net/kcms/detail/44.1620.TS.20160504.1126.014.html.
 曲超. 一种脂肪替代品的制备及其在低脂肉制品中的应用[D]. 哈尔滨: 东北林业大学, 2010: 38.
 徐玉红. 小麦面粉基脂肪替代物的制备与应用研究[D]. 合肥: 合肥工业大学, 2013.