Asian-Australasian Journal of Animal Sciences

Asian Australasian Association of Animal Production Societies (아세아태평양축산학회)
권호 표지
DOI QR코드

DOI QR Code

Product Characteristics of Comminuted Sausages as Affected by Various Fat and Moisture Combinations

  • Chin, Koo Bok (Department of Animal Science and Biotechnology Research Institute, Chonnam National University) ;
  • Lee, Hye Lan (Department of Animal Science and Biotechnology Research Institute, Chonnam National University) ;
  • Chun, Soon Sil (Dept. of Food & Nutrition, Sunchon National University)
  • Received : 2003.05.21
  • Accepted : 2003.11.05
  • Published : 2004.04.01
Download PDF
⟨ Previous Next ⟩

Abstract

Comminuted sausages with reduced fat (25-0%) and increased moisture (19-44%) combinations were manufactured, and their chemical composition, and physico-chemical, textural and sensory properties were determined for the selection of the most palatable sausage treatment. The moisture and fat contents of the comminuted sausages varied from 55-79% and 26.4-2.14%, respectively, whereas, the protein content was relatively constant at 13.5-14.5%. Expressible moisture (EM, %) decreased with increased fat addition, and the high-fat control sausage (~25% fat) had lower EM than those with lower than 15% fat addition. Increased fat level also increased Hunter L values (lightness) of sausage samples taken from the core, and differences in lightness were observed between 15 and 25% fat level at the initial mixture. Sausages without fat addition had different textural characteristics from high-fat control sausages in most texture profile analysis (TPA) values. However, no differences in TPA values were observed among treatments with added fat (<25%) in the formulation. Results of the sensory evaluation showed that the most appropriate fat content of comminuted sausages to have better sensory properties ranged from 15-20% of added fat at the initial mixture. These results also indicated that decreased fat and increased moisture contents produce sausages with higher EM and lower lightness. Comminuted sausages without fat addition had different textural characteristics from the high-fat control.

Keywords

References

  1. Ahmed, P. O., M. F. Miller, C. E. Lyon, H. M. Vaughter and J. O. Reagan. 1990. Physical and sensory characteristics of low-fat fresh pork sausages processed with various levels of added water. J. Food Sci. 55:625-628.
  2. American Heart Association (AHA). 1978. Diet and coronary heart disease. Circulation 58 (4):762-766.
  3. AOAC. 1995. Official Methods of Analysis. 16th ed. AOAC International, Alington.
  4. Bourne, M. C. 1978. Texture profile analysis. Food Technol. 32(7):62-66, 72.
  5. Chang, H-C. and J. A. Carpenter. 1997. Optimizing quality of frankfurters containing oat bran and added water. J. Food Sci. 62:194-202.
  6. Chin, K. B. and B. K. Chung. 2003. Utilization of transglutaminase for the development of low-fat low-salt sausages and restructured meat products manufactured with pork hams and loins. Asian-Aust. J. Anim. Sci. 16(2):261-265.
  7. Chin, K. B. and H. C. Lee. 2002. Development of low-fat meat processing technology using interaction between meat protein and hydrocolloids-II. Development of low-fat sausages using the results of model study. J. Korean Soc. Food Sci. Nutr. 31(4):629-635.
  8. Choi, S. H. and K. B. Chin. 2003. Evaluation of sodium lactate as a replacement for conventional chemical preservatives in comminuted sausages inoculated with Listeria monocytogenes. Meat Sci. 65:531-537.
  9. Claus, J. R., M. C. Hunt and C. L. Kastner. 1989. Effect of substituting added water for fat on the textural, sensory, and processing characteristics of bologna. J. Muscle Foods 1:1-21.
  10. Decker, C. D., C. C. Conley and S. H. Richert. 1986. Use of isolated soy protein in the development of frankfurters with reduced levels of fat, calories, and cholesterol. Proc. European Meeting of Meat Research Workers 7(1):333-349.
  11. Gregg, L. L., J. R. Claus, C. R. Hackeny and N. G. Mariott. 1993. Low-fat, high added water bologna from massage, minced batter. J. Food Sci. 58:259-264.
  12. Jauregui, C. A., J. M. Regenstein and R. C. Baker. 1981. A simple centrifugal method for measuring expressible moisture, a water-binding property of muscle foods. J. Food Sci. 46:1271-1273.
  13. Hand, L. W., C. A. Hollingsworth, C. A. Calkins and R. W. Mandigo. 1987. Effect of preblending, reduced fat and salt level on frankfurter characteristics. J. Food Sci. 58:259-264.
  14. Jimenez Colmenero, F., A. V. Carrascosa, G. Barreto, P. Ferendez and J. Cabballo. 1996. Chopping temperature effects on the characteristics and chilled storage of low- and high-fat pork bologna sausages. Meat Sci. 44:1-9.
  15. Keeton, J. T. 1994. Low-fat meat products-Technological problems with processing. Meat Sci. 36:261-276. https://doi.org/10.1016/0309-1740(94)90045-0
  16. Korean Food Code. 1997. Food standards and criterions: Meat Products. pp. 225-229. Korean Food Industrial Association.
  17. Matulis, R. T., F. K. McKeith, J. W. Sutherland and M. S. Brewer. 1995. Sensory characteristics of frankfurters as affected by fat, salt and pH. J. Food Sci. 60:42-47.
  18. Pearson, A. M., A. Asghar, J. I. Gray and A. M. Booren. 1987. Impact of fat reduction on palatability and consumer accepatance of processed meat. Proc. Recip. Meat Conf. 40:105-114.
  19. SAS Institute Inc. 1989. SAS User's Guide: Statistical Analysis System, Cary, NC.
  20. USDA. 1988. Standards for frankfurters and similar cooked sausages. Fed. Reg. 53:8425-8428.

Cited by

  1. Physicochemical characteristics, textural properties and volatile compounds in comminuted sausages as affected by various fat levels and fat replacers vol.42, pp.9, 2007, https://doi.org/10.1111/j.1365-2621.2006.01402.x
  2. Quality characteristics and storage stability of patties from buffalo head and heart meats vol.43, pp.10, 2008, https://doi.org/10.1111/j.1365-2621.2007.01707.x
  3. Physicochemical, textural, sensory characteristics and storage stability of goat meat patties extended with full-fat soy paste and soy granules vol.43, pp.3, 2008, https://doi.org/10.1111/j.1365-2621.2006.01449.x
  4. EFFECT OF DIFFERENT FATS ON THE QUALITY OF GOAT MEAT PATTIES INCORPORATED WITH FULL-FAT SOY PASTE vol.20, pp.1, 2009, https://doi.org/10.1111/j.1745-4573.2008.00132.x
  5. 젖산나트륨과 키토산을 첨가한 저지방 기능성 소시지의 15℃에서 저장 중 품질 및 저장성 효과 vol.47, pp.4, 2004, https://doi.org/10.5187/jast.2005.47.4.655
  6. Physical and Sensory Properties of Low Fat Sausage Amended with Hydrated Oatmeal and Various Meats vol.30, pp.3, 2010, https://doi.org/10.5851/kosfa.2010.30.3.365
  7. Quality Characteristics of Low-fat Sausages containing Lentinus edodes powder and a Fat Replacer vol.49, pp.5, 2004, https://doi.org/10.14397/jals.2015.49.5.257
  8. Underutilized Green Banana (Musa acuminata AAA) Flours to Develop Fiber Enriched Frankfurter-Type Sausages vol.10, pp.5, 2004, https://doi.org/10.3390/foods10051142