DEVELOPMENT OF A NEW FORMULATION FOR LOW FAT AND FUNCTIONAL SAUSAGE

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ZEINALZADEH E.; MIZANI M.; CHAMANI M.; GERAMI A.

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Paper Information

Journal: Journal of Food Technology and Nutrition Year:2014 | Volume:11 | Issue:2 (42) Page(s): 13-24

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Title

DEVELOPMENT OF A NEW FORMULATION FOR LOW FAT AND FUNCTIONAL SAUSAGE

Author(s)

ZEINALZADEH E. | MIZANI M. | CHAMANI M. | GERAMI A. | Issue Writer Certificate

Keywords

FUNCTIONALQ3

LOW FATQ2

SAUSAGEQ2

Abstract

Introduction: It has been proved that certain dietary fat and cholesterol cause cardiovascular diseases and obesity and there is an increasing consumers’ demand for LOW FAT and low calorie food products. Therefore the aim of this research work is to develop and formulate a LOW FAT meat product namely the FUNCTIONAL SAUSAGE.Materials and Methods: In order to reduce the fat and cholesterol contents of the product and produce a LOW FAT and FUNCTIONAL SAUSAGE, 25% of full fat meat (17% fat) in the formulation was replaced with 1.2% and 1.7% dietary fiber, (z-trim originated from corn) and calcium gluconate (20% RDA) as a calcium source. A series of physicochemical tests were carried out on the formulated product to understand the behavior of finished LOW FAT, FUNCTIONAL SAUSAGE.Results: The results indicated that the fat, cholesterol and calorie contents were reduced by 34%-63%, 35%-51% and 27%-46% respectively as compared to the control.Conclusion: A combination of corn z-trim and calcium gluconate improves the physicochemical and nutritional properties as well as the emulsification quality of the formulated product. 1.7% z-trim and calcium gluconate was selected as the best formulation.

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References

EFFECTS OF SOY PROTEIN, WHEY POWDER AND WHEAT GLUTEN ON QUALITY CHARACTERISTICS OF COOKED BEEF SAUSAGES FORMULATED WITH 5, 10 AND 20R FAT. ELECTRONIC JOURNAL OF POLISH AGRICULTURAL UNIVERSITIES (EJPAU)

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APA: Copy

ZEINALZADEH, E., MIZANI, M., CHAMANI, M., & GERAMI, A.. (2014). DEVELOPMENT OF A NEW FORMULATION FOR LOW FAT AND FUNCTIONAL SAUSAGE. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, 11(2 (42)), 13-24. SID. https://sid.ir/paper/143212/en

Vancouver: Copy

ZEINALZADEH E., MIZANI M., CHAMANI M., GERAMI A.. DEVELOPMENT OF A NEW FORMULATION FOR LOW FAT AND FUNCTIONAL SAUSAGE. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION[Internet]. 2014;11(2 (42)):13-24. Available from: https://sid.ir/paper/143212/en

IEEE: Copy

E. ZEINALZADEH, M. MIZANI, M. CHAMANI, and A. GERAMI, “DEVELOPMENT OF A NEW FORMULATION FOR LOW FAT AND FUNCTIONAL SAUSAGE,” JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, vol. 11, no. 2 (42), pp. 13–24, 2014, [Online]. Available: https://sid.ir/paper/143212/en

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