Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Evaluation of Various Combinations of Pork Lean and Water Added on the Physicochemical, Textural and Sensory Characteristics of Low-Fat Sausages

Chin, Koo-Bok;Lee, Hye-Lan;Kook, Sung-Ho;Yoo, Seung-Seok;Chun, Soon-Sil

  • Published : 20040800
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Abstract

Physicochemical, textural and sensory characteristics of low-fat sausages (LFSs) produced with various combinations of pork lean (45-60%) and added water (30-45%) were evaluated and compared to those of regular-fat control (RFC, 23% fat). LFSs had higher moisture and protein, and much lower fat contents (< 2%) than RFC. To achieve similar water-holding capacity of RFC, 60% or higher lean content was required in LFS formulation. LFSs containing lean content more than 55% in combination with konjac flour, carrageenan and soy protein isolate as a fat replacer (1:1:3) had similar TPA values to those of RFC. However, LFSs was darker in Hunter color values than RFC, regardless of various lean and water contents. Sausages containing more lean (>55%) gave better palatability. These results indicate combination of pork lean and water in combined with a fat replacer was an important factor for manufacture of LFS having similar textural characteristics to those as RFC.

Keywords

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