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Reduction of sodium chloride levels in emulsified lamb sausages: The effect of lamb plasma protein on the gel properties, sensory characteristics, and microstructure

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Abstract

Reduced sodium emulsified lamb sausages produced using addition of lamb plasma protein were evaluated for gel properties, sensory attributes, and microstructures. Hardness, cohesiveness, chewiness, redness, yellowness, juiciness, and overall acceptability values of the emulsified lamb sausages containing 1.5% sodium chloride and more than 3% lamb plasma protein were significantly (p<0.05) higher than values for sausages with 3.5% sodium chloride and no plasma protein. Sensory attributes indicated that lamb sausages with addition of 4% plasma protein and 1.5% sodium chloride had the greatest overall acceptability. Matrix morphological characteristics of sausages were affected by addition of plasma protein and sodium chloride. Lamb plasma protein enhanced the gel properties of emulsified lamb sausages and improved the sensory quality, providing a method to reduce the sodium chloride content of emulsified sausage.

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Authors and Affiliations

  1. Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Institute of Agro-Products Processing Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, 100193, China

    Na Ni, Zhenyu Wang, Linchen Wang, Fan He, Jinkai Liu & Yuan Gao

  2. College of Life Science, Inner Mongolia University for the Nationalities, Tongliao, Inner Mongolia, 028000, China

    Na Ni & Dequan Zhang

Authors
  1. Na Ni
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  2. Zhenyu Wang
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  3. Linchen Wang
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  4. Fan He
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  5. Jinkai Liu
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  6. Yuan Gao
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  7. Dequan Zhang
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Correspondence to Dequan Zhang.

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Ni, N., Wang, Z., Wang, L. et al. Reduction of sodium chloride levels in emulsified lamb sausages: The effect of lamb plasma protein on the gel properties, sensory characteristics, and microstructure. Food Sci Biotechnol 23, 1137–1143 (2014). https://doi.org/10.1007/s10068-014-0155-8

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  • DOI: https://doi.org/10.1007/s10068-014-0155-8

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