Application of microcrystalline cellulose gel as a fat reduction strategy in phosphate-free emulsified sausage
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Abstract
Three treatments of phosphate-free pork sausages were formulated by replacing pork backfat with 0% (control), 5%, and 10% microcrystalline cellulose (MCC) gel. MCC gel was prepared by chopping MCC powder with cold water in the ratio of 1:9 prior to use as a fat replacer. The addition of 5% MCC gel showed the similar product textural characteristics and color when compared with control (p>0.05). The 10% MCC gel increased in grilling loss with decrease lightness and yellowness of tested sausages (p<0.05), but could improve firmness with higher hardness, gumminess, and chewiness than control (p<0.05). However, after 4-weeks storage at 4°C, the 10% MCC gel showed the lower lipid oxidation as indicated by thiobarbituric acid reactive substance (TBARS) value than other sausages (p<0.05). Comparing with the control sample, the detrimental impact of MCC gel both 5% and 10% on sensorial characteristics tested by sensory panelist in terms of color, flavor, texture, taste, and overall acceptability were not found (p<0.05). The 10% MCC gel added product had the lowest fat content and total energy value (1.80% and 128.79 kcal/100 g, respectively) together with the highest crude fiber content (4.27%) (p<0.05). While the control sample, high-fat content formulation without added MCC gel, exhibited the highest fat content and total energy value (8.18% and 200.08 kcal/100 g, respectively) with the lowest crude fiber content (0.70%) (p<0.05). These compositions revealed that the 10% MCC gel added sausage could categorize as reduced-fat, reduced-calories, and good source of fiber when compared to the same regular products. The findings pointed out that MCC gel as a fat replacer offered potential advantages in upscaling phosphate-free and reduced-fat sausage.
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