Curdlan properties for application in fat mimetics for meat products

被引：0

作者：

Funami, T ^{[1
]}

Yada, H ^{[1
]}

Nakao, Y ^{[1
]}

机构：

[1] Takeda Chem Inc Ltd, Vitamin & Food Res & Dev Dept, Vitamin & Food Div, Yodogawa Ku, Osaka 532, Japan

来源：

JOURNAL OF FOOD SCIENCE | 1998年 / 63卷 / 02期

关键词：

curdlan; gel; dynamic viscoelasticity; meat products; fat mimetics;

D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Gelling characteristics and viscoelastic properties of aqueous suspensions of curdlan were investigated by dynamic viscoelasticity measurements. The mechanical spectrum of the suspension was similar to that of weak gels, suggesting the suspension has a well-regulated particle-alignment with yield stress. Curdlan reached the highest moisture absorption rate within the temperature range in which the most significant moisture loss of meat occurs, These results suggest that curdlan could be an effective main ingredient in fat mimetics for meat products. Nonfat sausages using the curdlan-based fat mimetics were prepared and evaluated by a creep test and indicated curdlan was effective as a fat replacer in such systems.

引用

页码：283 / 287

页数：5

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