Effect of adding sodium caseinate on the eating quality of low- fat emulsion- type sausage

This study examined the effect of different amounts of added sodium caseinate( 0%,0.5%,1.0%,1.5%,2.0%) on water- holding capacity,cooking loss,the color,p H,sensory evaluation and texture properties of each group emulsion- type sausage. The results showed that the significant differences( p < 0.05) existed in water-holding capacity,cooking loss,the color,sensory evaluation and texture properties while the indistinctive differences existed in p H value( p > 0.05) between the presence and absence of sodium caseinate.Water- holding capacity,hardness,adhesiveness,gumminess,chewiness and sensory evaluation were all increasing significantly while light value( L*) and cooking loss were both decreased significantly with increasing addition of sodium caseinate.The addition amount of 1.5% sodium caseinate group,which had the highest water- holding capacity,hardness,adhesiveness,gumminess,chewiness and sensory evaluation and the lowest cooking loss. The addition amount of 1.5% sodium caseinate can be used as fat substitutes in meat products.