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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 (Biotechnology Research Institute and Department of Animal Science, Chonnam National University)
Lee, Hye-Lan (Biotechnology Research Institute and Department of Animal Science, Chonnam National University)
Kook, Sung-Ho (Biotechnology Research Institute and Department of Animal Science, Chonnam National University)
Yoo, Seung-Seok (Department of Culinary Science, Honam University)
Chun, Soon-Sil (Department of Food & Nutrition, Sunchon National University)
Publication Information
Food Science and Biotechnology / v.13, no.4, 2004 , pp. 481-485 More about this Journal
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
low-fat sausages; pork lean; added water; physicochemical and textural characteristics;
Citations & Related Records
Times Cited By KSCI : 4  (Citation Analysis)
Times Cited By Web Of Science : 18  (Related Records In Web of Science)
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