Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Effects of Substituted Level of Added Water for Fat on the Quality Characteristics of Spreadable Liver Sausage

Hong, Geun-Pyo;Lee, Sung;Min, Sang-Gi

  • Published : 20040800
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Abstract

Effects of water substitution for pork backfat on spreadable liver sausage quality (fat content; 15, 20, 25, and 30%) were evaluated. Acidity increased significantly with decreasing fat content. Increase in substituted level of water increased cooking yield, jelly exudation, redness and purge loss, and decreased fat exudation and WHC. In lipid oxidation, no differences in thiobarbituric acid reactive substances (TBARS) value were observed among treatments. No differences in cohesiveness and elasticity were observed except for hardness and brittleness. As level of water substitution increased hardness and brittleness decreased. These results indicate substitution of water for pork fat improved spreadability without alterations in quality characteristics of liver sausage.

Keywords

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