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

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. Copyright © 2008 Society of Chemical Industry