Fat reduction in emulsion sausage using an enzyme-modified potato starch

Huaiwei Liu, Youling L. Xiong, Lianzhou Jiang, Baohua Kong

Research output: Contribution to journalArticlepeer-review

17 Scopus citations


BACKGROUND: A heat-stable amylase-modified potato starch (MPS) was prepared and used as a fat replacer in reduced-fat emulsion sausages. The effects of fat level (50, 150 and 300 g kg-1) and MPS addition (20 and 40 g kg -1) on energy, colour, sensory, and textural properties of emulsion sausages were investigated. RESULTS: The addition of 20 or 40 g kg-1 of MPS in reduced-fat sausage (50-150 g kg-1 fat) reduced total energy (15.1-49.4%), increased lightness, but lowered redness of the products (P < 0.05). The 150 g kg-1 or 50 g kg-1 fat sausages containing 20 g kg-1 MPS had a similar hardness to the 300 g kg -1 fat control (P > 0.05). Sensory evaluation indicated that the presence of MPS in reduced-fat sausages increased (P < 0.05) the product's tenderness. CONCLUSION: Overall, the 150 g kg-1 fat emulsion sausages with 20 g kg-1 MPS were comparable to the 300 g kg-1 fat control sausage in colour, texture profile, and sensory properties, but was lower in energy, suggesting that the MPS can be used as a potential fat replacer in sausage products.

Original languageEnglish
Pages (from-to)1632-1637
Number of pages6
JournalJournal of the Science of Food and Agriculture
Issue number9
StatePublished - Apr 2008


  • Emulsion sausage
  • Fat replacer
  • Potato starch
  • Quality properties

ASJC Scopus subject areas

  • Biotechnology
  • Food Science
  • Agronomy and Crop Science
  • Nutrition and Dietetics


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