Effects of Rice Flour on Emulsion Stability, Organoleptic Characteristics and Thermal Rheology of Emulsified Sausage

Jailson Pereira¹, Guang-hong Zhou¹ and Wan-gang Zhang^1,

¹Key Laboratory of Meat Processing and Quality Control, Ministry of Education China, College of Food Science and Technology, Synergetic Innovation Centre of Food Safety and Nutrition, Nanjing Agricultural University, Nanjing 210095, China

Cite this paper:
Jailson Pereira, Guang-hong Zhou and Wan-gang Zhang. Effects of Rice Flour on Emulsion Stability, Organoleptic Characteristics and Thermal Rheology of Emulsified Sausage. Journal of Food and Nutrition Research. 2016; 4(4):216-222. doi: 10.12691/jfnr-4-4-4

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 < 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 <0.05). L* value of reduced-fat sausage significantly decreased with the addition of 6% of rice flour compared to others samples (p < 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 < 0.05). Rice flour added at 4% had the highest score for overall acceptability. 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.

Keywords:
cooking moisture emulsion stability sausage sensory texture rice flour

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