Effect of the addition of resistant starch in sausage with fat reduction on the physicochemical and sensory properties

Abstract Sausage is one of the meat products most consumed in Brazil, although the incorporation of fat is necessary for its elaboration, influencing its technological and sensory characteristics and its caloric value. The aim of this study was to evaluate the addition of resistant starch as a fat substitute in sausage on physicochemical properties and sensory acceptance. The analyses performed were the centesimal composition, emulsion stability, instrumental colour, texture profile analysis and sensorial acceptance. The resistant starch was evaluated for thermal properties, demonstrating that it required a high temperature for gelatinization, indicating that there was probably no gelatinisation of the starch in the cooking of the sausages. There was a significant difference between the treatments T1 and T2 with partial fat reduction and caloric value reduction. The study showed that the partial fat reduction positively influenced the reduction of caloric value, emulsion stability, colour parameters and texture profile analysis. All treatments were well accepted by the consumers. The incorporation of resistant starch in sausages did not influence the centesimal composition, texture profile analysis and sensory analysis, showing it to be a promising ingredient in the making of healthier meat products.

摘要：香肠是巴西消费量最高的肉制品之一，尽管制作香肠时必须添加脂肪，而脂肪的添加会对其工艺特性、感官品质以及热量值产生影响。本研究旨在探究以抗性淀粉（resistant starch）作为香肠脂肪替代品时，对肉制品理化特性与感官接受度的影响。本研究开展的检测项目包括百分组成分析、乳化稳定性、仪器色差分析、质构剖面分析（Texture Profile Analysis）以及感官接受度评价。研究对该抗性淀粉的热特性进行了检测，结果显示其糊化需要较高温度，这表明在香肠蒸煮过程中，淀粉大概率未发生糊化。部分脂肪削减实验组T1与T2之间存在显著差异，且两组的热量值均有所降低。研究结果表明，部分脂肪削减可有效降低产品热量值，同时对乳化稳定性、色差参数及质构剖面分析结果均产生积极影响。所有实验组的产品均获得了消费者的良好接受度。在香肠中添加抗性淀粉不会对百分组成分析、质构剖面分析结果及感官分析结果产生负面影响，表明其可作为制备更健康肉制品的潜力原料。