Physicochemical and sensory characteristics of reduced fat-low sugar Chinese pork sausage as produced by chitooligosaccharide using commercial pectinase hydrolysis

Abstract

The production of chitooligosaccharide (COS) from chitosan (molecular weight [MW] at 362 kDa and degree of deacetylation [%DD] at 100) using commercial enzymatic hydrolysis (commercial pectinase, Pectinex® Ultra SP-L) was investigated. The commercial pectinase hydrolyzed (COS) chitosan was produced by optimal condition (i.e., pH of sodium acetate at 4.0, enzyme:substrate ratio at 1:4, and incubation time at 180 min). This condition yielded COS with highest yield (98.0%). COS possessed %DD at 100 and MW at 99.77 kDa. The result in this study implied that COS can be easily dissolved in dilute organic acid and water. COS was applied to improve the quality of reduced fat-low sugar Chinese pork sausage. The shelf life of sausage with 0.5% and 1.0% w/w COS was extended from 7 days (control) to 14 days, when packed in plastic bags (Poly Ethylene, PE) at room temperature. Moreover, the inside color, skin color, gumminess, chewiness and proximate compositions of the sausage did not affect by COS (p > .05). The produced sausage was accepted by consumers.

Keywords

• chitosan
• chitooligosaccharide (cos)
• enzymatic hydrolysis
• pectinex®
• reduced fat-low sugar chinese pork sausage