Effect of phosphates substitution with carboxymethyl cellulose and konjac glucomannan on quality characteristics of low‐fat emulsion sausage

Abstract

This research studied on replacement of phosphates by carboxymethyl cellulose (CMC) and konjac glucomannan (KGM) at 0%, 50%, and 100% of phosphates in low‐fat chicken emulsion sausage. By substitution with KGM at 50% of phosphates or 0.15 PP/0.15 KGM, the sample showed the lowest expressible fluid and fat released, indicated better emulsion stability, and decreased cooking loss (p < .05). All treated sausages had a low level of fat (10.70%–11.76%) with no difference in moisture content, except 0.3 CMC sample that had the highest moisture content. Whereas the substitution reduced the hardness, cohesiveness, and chewiness of the sausages (p < .05). The 0.15 PP/0.15 CMC and 0.15 PP/0.15 KGM samples, containing high emulsion stability and less cooking loss, were evaluated for the sensory quality. It was found that their sensory attributes did not differ from 0.3 PP sample. The result suggested both CMC and KGM had the most effective when used up to 50% of phosphates or 0.15% by weight. Practical applications This study focused on the application of carboxymethyl cellulose (CMC) and konjac glucomannan (KGM) to substitute phosphates in low‐fat chicken emulsion sausage. Results showed the sausages formulated with 50% of phosphate substitution by CMC and KGM had a positive effect on emulsion stability, cooking loss, and other physical properties as aspects of meat products. In addition, partially substituted phosphates with CMC and KGM in the sausage formulated in this research lead to healthier meat products because it is both low in fat and low in phosphates. Therefore, this study can provide effective phosphate substitutes in the low‐fat emulsified product with partial replacement of 0.3% phosphates, and that the most effective application level is 50% substitution.