Effect of Double Emulsion Gels as Fat Replacers on the Physicochemical Properties of Chicken Sausage

Laminaria japonica polysaccharide(0%、0.25%、0.5%、0.75%、1.00%、1.25%,based on quality of gel)was added in double emulsion gel to improve its water holding capacity and thermal stability. Then double emulsion gel with 1.00% polysaccharide was added to replace partial pork back fat of chicken sausages,of which the water and fat holding capacity,emulsion stability,texture and sensory properties were analyzed. It could be seen from the results that with the increase of polysaccharide concentration,the water holding capacity and thermal stability of the double emulsion gel increased(P<0.05). However,When more than 1.00%,hardness,cohesiveness and chewiness decreased significantly(P<0.05). With the increase of double emulsion gel,the oil holding capacity,emulsion stability,hardness and chewiness of chicken sausages increased significantly(P<0.05),L^*-value and b^*-value gradually increased,but a^*-value gradually decreased(P<0.05). When 30% back fat was replaced,fat content of chicken sausage was 9.29%;while 75% back fat was replaced,fat content of chicken sausage was only 2.68%. Furthermore,Sensory evaluation results showed that when 60% pork back fat was replaced,the sensory score was similar to the control group. Therefore,double emulsion gel can replace 60% of pork back fat in chicken sausage and ensure its quality.