@article{jfnr2016444,
author={{Pereira, Jailson and Zhou, Guang-hong and Zhang, Wan-gang},
title={Effects of Rice Flour on Emulsion Stability, Organoleptic Characteristics and Thermal Rheology of Emulsified Sausage},
journal={Journal of Food and Nutrition Research},
volume={4},
number={4},
pages={216--222},
year={2016},
url={http://pubs.sciepub.com/jfnr/4/4/4},
issn={2333-1240},
abstract={Cereal flour protein has been used in processed meat products to improve yield and texture by enhancing water-binding properties. The current study was conducted to evaluate the effects of rice flour on physicochemical properties, cooking loss, storage modulus, texture and sensory properties of reduced-fat emulsified sausage. Addition of rice flour at 2%, 4% and 6% significantly improved the moisture content of emulsified sausage compared to control (p &lt; 0.05). Emulsified sausage containing rice flour additives showed a significantly lower cooking loss and better emulsion stability compared to control samples due to a lower release rate of water (p &lt;0.05). L* value of reduced-fat sausage significantly decreased with the addition of 6% of rice flour compared to others samples (p &lt; 0.05). Supplementation of 6% rice flour significantly increased the hardness values of reduced-fat sausage compared to control and other rice flour levels (p &lt; 0.05). Rice flour added at 4% had the highest score for overall acceptability.<b> </b>It is concluded that the incorporation of rice flour could be an effective ingredient to improve the quality and sensory of emulsified sausage with reduced fat content.},
doi={10.12691/jfnr-4-4-4}
publisher={Science and Education Publishing}
}