ﺗﻮﻟﯿﺪ و ارزﯾﺎﺑﯽ وﯾﮋﮔﯽﻫﺎي ﻓﯿﺰﯾﮑﻮﺷﯿﻤﯿﺎﯾﯽ، رﺋﻮﻟﻮژﯾﮑﯽ و ﺣﺴﯽ ﺳﻮﺳﯿﺲ ﺑﺮ ﭘﺎﯾﻪ ﮔﯿﺎﻫﯽ ﺑﺎ اﺳﺘﻔﺎده از ﺻﻤﻎ ﮐﻨﺠﺎك (Amorphophallus konjac)

Production and Evaluation of Physicochemical, Rheological and Sensory Properties of Vegetable-Based Sausages by Using Konjac Gum (Amorphophallus konjac)

ﻓﺮآوردهﻫﺎي ﮔﻮﺷﺘﯽ ﺑﺨﺶ ﻋﻤﺪهاي از ﻣﻮاد ﻏﺬاﯾﯽ ﻣﺼﺮﻓﯽ در دﻧﯿﺎ را ﺑﻪ ﺧﻮد اﺧﺘﺼﺎص دادهاﻧﺪ. ﺑﻪ دﻟﯿﻞ ﺗﻤﺎﯾﻞ ﻣﺼﺮفﮐﻨﻨﺪﮔﺎن ﺑﻪ ﻣﺼﺮف ﻣﺤﺼﻮﻻت ﻏﺬاﯾﯽ ﻃﺒﯿﻌﯽ و ﺳﺎﻟﻢﺗﺮ، ﺻﻨﺎﯾﻊ ﮔﻮﺷﺖ و ﻣﺘﺨﺼﺼﺎن اﯾﻦ ﺻﻨﻌﺖ ﺑﻪ دﻧﺒﺎل راه ﺣﻞﻫﺎﯾﯽ ﺟﻬﺖ ﭘﺎﺳﺨﮕﻮﯾﯽ ﺑﻪ درﺧﻮاﺳﺖ آﻧﻬﺎ و ﺗﻮﻟﯿﺪ ﻣﺤﺼﻮﻻﺗﯽ ﺑﺎ ﻣﻘﺎدﯾﺮ ﮐﻤﺘﺮ ﻧﯿﺘﺮﯾﺖ و ﭼﺮﺑﯽ ﻣﯽﺑﺎﺷﻨﺪ. از اﯾﻦرو، اﯾﻦ ﻣﻄﺎﻟﻌﻪ ﺑﻪ ﻣﻨﻈﻮر ﺗﻮﻟﯿﺪ ﺳﻮﺳﯿﺲ ﺑﺮ ﭘﺎﯾﻪ ﮔﯿﺎﻫﯽ ﺑﺎ اﺳﺘﻔﺎده از ﺻﻤﻎ ﮐﻨﺠﺎك و ارزﯾﺎﺑﯽ ﺧﺼﻮﺻﯿﺎت ﻓﯿﺰﯾﮑﻮﺷﯿﻤﯿﺎﯾﯽ، رﺋﻮﻟﻮژﯾﮑﯽ و ﺣﺴﯽ آن ﺻﻮرت ﮔﺮﻓﺖ. ﺑﺪﯾﻦ ﻣﻨﻈﻮر از ﺻﻤﻎ ﮐﻨﺠﺎك در ﺳﻄﻮح 0/25، 0/5، 0/75 و 1 درﺻﺪ اﺳﺘﻔﺎده ﺷﺪ و ﺑﺎ ﻧﻤﻮﻧﻪ ﺷﺎﻫﺪ ) ﺑﺪون ﺻﻤﻎ( ﻣﻘﺎﯾﺴﻪ ﮔﺮدﯾﺪ. ﻧﺘﺎﯾﺞ ﻧﺸﺎن داد ﮐﻪ ﺑﺎ اﻓﺰودن ﺻﻤﻎ ﮐﻨﺠﺎك ﺑﻪ ﺳﻮﺳﯿﺲ ﻣﯿﺰان رﻃﻮﺑﺖ و وﯾﮋﮔﯽﻫﺎي ﺑﺎﻓﺘﯽ )ﺳﻔﺘﯽ، اﻧﺴﺠﺎم و ﻗﺎﺑﻠﯿﺖ ﺟﻮﯾﺪن( در ﻣﻘﺎﯾﺴﻪ ﺑﺎ ﻧﻤﻮﻧﻪ ﺷﺎﻫﺪ اﻓﺰاﯾﺶ ﯾﺎﻓﺘﻪ در ﺣﺎﻟﯽ ﮐﻪ pH، ﻓﻌﺎﻟﯿﺖ آﺑﯽ و اﻓﺖ ﭘﺨﺖ ﻧﻤﻮﻧﻪﻫﺎ ﺑﻪ ﻃﻮر ﻣﻌﻨﯽداري ﮐﺎﻫﺶ ﻣﯽﯾﺎﺑﺪ )p<0/05(. ﻫﻤﭽﻨﯿﻦ ﻧﺘﺎﯾﺞ ارزﯾﺎﺑﯽ رﻧﮓ ﻧﯿﺰ اﻓﺰاﯾﺶ ﻣﯿﺰان ﺷﺎﺧﺺ روﺷﻨﺎﯾﯽ را ﻧﺸﺎن داد و در ارزﯾﺎﺑﯽ ﺣﺴﯽ، ﻧﻤﻮﻧﻪ ﺣﺎوي 0/5 درﺻﺪ ﮐﻨﺠﺎك ﺑﯿﺸﺘﺮﯾﻦ اﻣﺘﯿﺎز را ﺑﻪ ﺧﻮد اﺧﺘﺼﺎص داد. ﺑﻨﺎﺑﺮاﯾﻦ ﺑﺎ ﺑﻪ ﮐﺎر ﺑﺮدن ﺻﻤﻎ ﮐﻨﺠﺎك در ﺳﻮﺳﯿﺲ ﮔﯿﺎﻫﯽ ﻣﯽﺗﻮان ﻣﺤﺼﻮﻟﯽ ﺗﻮﻟﯿﺪ ﮐﺮد ﮐﻪ ﺑﻪ دﻟﯿﻞ ﭼﺮﺑﯽ ﭘﺎﯾﯿﻦﺗﺮ و ﻫﻢﭼﻨﯿﻦ ﻧﺪاﺷﺘﻦ ﻧﯿﺘﺮﯾﺖ ﻋﻼوه ﺑﺮ وﯾﮋﮔﯽﻫﺎي ﻣﻄﻠﻮب ﻓﯿﺰﯾﮑﻮﺷﯿﻤﯿﺎﯾﯽ، ﺑﺎﻓﺘﯽ و ﺣﺴﯽ ﻗﺎﺑﻞ ﻗﺒﻮل از ﻧﻈﺮ ﺗﻐﺬﯾﻪاي ﻧﯿﺰ ﺣﺎﺋﺰ اﻫﻤﯿﺖ اﺳﺖ.

Meat products are a major part of the world’s food consumption. Due to the desire of consumers to natural and healthier food products, meat industry and industry experts are looking for solutions to produce products with lower amount of fat and nitrite. Therefore, this study is aimed to produce plant-based sausages using Konjac gum and to evaluate its physicochemical, rheological and sensory properties. For this purpose, different concentrations of Konjac gum (0.25, 0.5, 0.75 and 1%) was used and compared with the control sample (without gum). The results showed that by adding Konjac to the sausages, the amount of moisture and texture characteristics (firmness, cohesiveness and chewiness) increased compare to the control sample, while pH, water activity and cooking loss of the samples significantly decreased (p<0.5). Also, the results of color evaluation showed an increase in the Lightness index and in sensory evaluation, the sample containing 0.5% of Konjac gum had the highest score. Therefore, by using Konjac gum in vegetable-based sausages, it is possible to produce products that are low in fat and also have no nitrite that in addition to having acceptable physicochemical, textural and sensory characteristics, it is also nutritionally important.