The Effect of Using Konjac Powder as a Fat Replacer on the Quality and Shelf Life of Emulsion Sausages from Rice Protein
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Abstract
This study aimed to investigate the effects of using konjac powder as a fat replacer on the quality and shelf life of emulsion sausages made from rice protein. Rice bran oil was substituted with a konjac powder-water mixture (pH 12) at four levels: 0% (control), 25%, 35%, and 45%. The results revealed that the emulsion sausage samples prepared with 64% konjac powder by weight of rice bran oil had the lowest fat content and water holding capacity (WHC), while protein and ash content had the lowest values (p ≤ 0.05). All samples showed no significant differences (p > 0.05) in L*, a*, b* color values, water activity, folding test scores, texture characteristics, pH, and sensory evaluation results. When the emulsion sausage samples prepared with 64% konjac powder by weight of rice bran oil were stored at 4°C for 30 days, they exhibited a pale color, increased hardness and shear force, and a rise in separated water content to 2.75%. Salmonella spp. was not detected, and the levels of Staphylococcus aureus, Bacillus cereus, and Clostridium perfringens remained within the acceptable limits for ready-to-eat, cooked refrigerated food products.
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