Physical and flavor characteristics of reduced sodium sausages containing plant proteins and blends of chloride salts

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作者信息关键词期刊信息基础信息归属信息摘要

成果类型：

期刊论文

作者：

Huang, Qinghuo;Xiong, Kexin;Wang, Yuanyuan;Xiong, Zhemin;Lu, Hongyan*;...

通讯作者：

Lu, Hongyan;Wang, HB

作者机构：

[Huang, Qinghuo; Wang, Yuanyuan; Wang, Haibin; Lu, Hongyan; Xiong, Kexin; Peng, Lijuan; Wang, HB] Wuhan Polytech Univ, Coll Food Sci & Engn, Wuhan 430023, Peoples R China.

[Xiong, Zhemin] Wuhan Polytech Univ, Sch Modern Ind Selenium Sci & Engn, Wuhan 430023, Peoples R China.

[Wang, Haibin; Peng, Lijuan; Lu, Hongyan] Hubei Key Lab Proc & Transformat Agr Prod, Wuhan 430023, Peoples R China.

[Wang, Wei; Ni, Laixue; Jin, Weizhong] Linyi Jinluo Winray Food Co Ltd, Linyi 276002, Peoples R China.

通讯机构：

[Lu, HY; Wang, HB ] W

Wuhan Polytech Univ, Coll Food Sci & Engn, Wuhan 430023, Peoples R China.

语种：

英文

关键词：

Sausage;Reduced sodium;Plant protein;Functional properties;Quality

期刊：

LWT

ISSN：

0023-6438

年：

2025

卷：

215

页码：

117268

DOI：

10.1016/j.lwt.2024.117268

基金类别：

Wuhan Polytechnic University [whpu-2021-kj-595]

机构署名：

本校为第一且通讯机构

院系归属：

食品科学与工程学院

硒科学与工程现代产业学院

摘要：

Sausage is favored due to its rich nutrition and good taste, but usually contains high sodium concentration. Additionally, physicochemical changes happening during the cooking process of sausage resulted in water loss and poor flavor. Plant proteins are important ingredients in meat alternatives. This study explored the effect of plant proteins on the physical and flavor properties of reduced-sodium pork sausages. The results showed that soy protein isolate had the highest gel strength, water holding capacity (WHC) and oil holding capacity (OHC...

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Physical and flavor characteristics of reduced sodium sausages containing plant proteins and blends of chloride salts

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