• Asian-Australasian Journal of Animal Sciences
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• v.29 no.1
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• pp.119-125
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• 2016

The objective of this study was to investigate the effect of the fat reduction on the physicochemical and microbiological characteristics of fermented sausages during ripening and drying. Low fat fermented sausages were produced with different fat levels (30%, 20%, 10%, and 5%) under ripening conditions and fermented process. Samples from each treatment were taken for physicochemical and microbiological analyses on the 0, 1, 2, 3, 4, 5, 7, 10, 14, and 21st day of ripening. In proximate analysis, the fat reduction in sausages produced an increase in moisture, protein and ash contents during ripening and drying (p<0.05). The weight losses were significantly higher in high fat formulations during the first 4 days, whereas those were higher in low fat ones after 10 days of storage (p<0.05). Fat reduction was responsible for an increase in shear force values after 3 days of storage. The volatile basic nitrogen (VBN) value of the low fat samples was significantly higher (p<0.05). Low fat sausages reduced the extent of lipid oxidation. The lower fat level produced redder sausages. Total plate bacteria and Pseudomonas counts of sausages showed no significant differences. Production of low fat sausages resulted in the physicochemical and microbiological attributes equal to or better than the high fat sausages without negative effects, except only a higher VBN and weight loss.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2004.10a
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• pp.218-222
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• 2004

Low-fat (< 3%)/salt(< 1%) sausages were manufactured with two levels (1, 2%) of milk proteins(whey protein and sodium caseinate) to compensate for the textural problems due to reduced fat and salt(%). The addition of two levels of milk proteins into these meat products did not affect the most physicochemical and textural properties. As compared to regular-fat counterpart, higher expressible moisture of low-fat/salt sausages were observed. In addition, low-fat/salt sausages containing more than 2% of milk proteins reduced the textural hardness and gumminess, resulting in significantly lower these values, as compared to regular-fat counterparts. These results indicated that the low-fat/salt sausages were successfully manufactured with the addition of these milk proteins at the lower than 1% to improve the textural difference, however further research will be performed to improve the water holding capacity in these products.

• Food Science and Biotechnology
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• v.14 no.5
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• pp.634-638
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• 2005

The effects of ingredients added (first cutting ingredients vs. both first and second cutting ingredients), and cooking method (smoking vs. boiling) on product quality and volatile compounds were examined for low-fat and regular-fat sausages. Regular-fat sausages had slightly higher pH values (6.2-6.3) than those (6.1-6.2) of low-fat counterparts. However, the pH values of the sausages were not significantly affected by the different ingredients and cooking methods (p>0.05). Approximately 30 volatile compounds were identified from these comminuted sausages. The headspace concentrations of 4-methyl-1-[1-methylethyl]-3-cyclohexen-1-ol, ${\alpha}$- terpenyl acetate, eugenol, trans-caryophyllene and myristicine were lower in low-fat and regular-fat sausages containing the first cutting ingredients alone, than in those with both cutting ingredients. The volatile compounds of the smoked comminuted sausages were mostly phenols and hetero-compounds, and a lot of volatile compounds were shown before the retention time (RT) of 30 min. However, not many volatile compounds were detected in the boiled sausages prior to the RT of 30 min.

• Food Science of Animal Resources
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• v.30 no.3
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• pp.365-372
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• 2010

Low-fat sausages were prepared with various meats to investigate the effect of the addition of oatmeal at 10% as a fat substitute. The sausages were made with beef, pork and chicken after trimming the visible fat, and the physical and sensory properties of the sausages were evaluated. Beef sausage had the lowest cooking yield and the highest hardness, while chicken sausage showed the opposite properties. The addition of oatmeal resulted in sausage products with less cooking loss and softer texture for all types of meat sausages. Such changes were more pronounced for beef low-fat sausage than for the other types of sausages. The results of moisture absorption suggested that the difference in cooking yield and hardness among sausage products was due to the water-retention properties of different meats and the substitute in response to heat treatment. Sensory evaluation indicated that the greatest overall acceptability of the sausage products were obtained from 10% oatmeal-added pork sausage and that the addition of oatmeal led to better acceptability for all types meat sausages.

• Asian-Australasian Journal of Animal Sciences
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• v.24 no.3
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• pp.421-428
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• 2011

Low-fat sausages with or without 10% hydrated rice flour were made from duck, chicken and pork and their physical and sensory properties were compared. Results showed that moisture content did not differ significantly among the sausage batters. However, crude protein, crude fat and total ash content were significantly lower in the group with added rice flour compared with the no flour group. Crude protein and crude fat were the highest in pork sausages without rice flour (p<0.05). Adding 10% rice flour reduced total expressible fluid in all meat type sausages. Cooking loss was also decreased when 10% rice flour was used in making sausages from chicken and pork. However, no changes in cooking loss were found in duck meat by adding rice flour. Again, the highest cooking loss was in pork sausages without rice flour and lowest in chicken sausages with 10% rice flour. The pH of the meat from different animal species differs significantly, although no significant difference was found within meat types with or without rice flour. Lightness ($L^*$) increased, while redness ($a^*$) decreased with adding rice flour in all meat type sausages. Results showed that hardness was significantly reduced when 10% rice flour was added to pork, chicken and duck meat (p<0.05). This may be due to increased water retention of rice flour after cooking. Sensory evaluation indicated that the overall acceptability of pork and chicken sausages with or without rice flour was the same, but duck sausages without rice flour had the highest off-flavor score among the sausages. Addition of rice flour increased the overall acceptability of duck sausage to that of pork and chicken sausages.

• Asian-Australasian Journal of Animal Sciences
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• v.16 no.2
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• pp.261-265
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• 2003

This study was performed to determine whether transglutaminase (Aciva-TG, TGase) can be used to reduce the salt level in low-fat sausages and to replace emulsified meats (10%) for the manufacture of restructured meat products (RMP). Pork hams and loins were collected from a local retail market in Gwangju, Korea and used for the manufacture of sausages and RMPs, respectively. TGase at the level of 0.1% can permit the reduction of the salt level from 1.5% to 1.0% in low-fat comminuted sausages without any quality defects, however a crumbly texture was found if the salt level was reduced below 1.0% even though it combined with certain amounts of TGase. No differences in chemical composition and physical properties were observed (p>0.05) among treatments. Approximately 0.3% of TGase can replace 10% emulsified meats, which are normally used for improvement of binding capacity to manufacture RMPs, without quality defects. This study suggests that TGase could be used for the manufacture of low-fat, low-salt functional meat products for the improvement of textural characteristics and binding capacity without adverse effects.

• Korean journal of food and cookery science
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• v.29 no.3
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• pp.283-289
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• 2013

We manufactured the sausages replaced part (8%) of the pork fat (20.8%) with pepper seed powder (1%) and pepper seed oil (7%). The treatment of pepper seed did not affect pH and microbial quality, but decreased TBARS and VBN of sausages. Although the addition of pepper seed hardly changed textural properties of sausages except for increasing cohesiveness, it enhanced sensory characteristics such as taste, appearance, and overall acceptability. As expected, significant reductions were observed in the content of calorie, total fat, saturated fat, and sodium by replacing pork fat with pepper seed oil and pepper seed powder in sausages. Therefore, pepper seed is good enough to improve the sensory and nutritional quality of sausages.

• Food Science of Animal Resources
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• v.38 no.4
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• pp.768-779
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• 2018

Chicken meat is a low-fat and high-protein food and consumption of chicken meat has been increasing globally. Various food ingredients are widely added for their specific purpose to processed chicken meat. Nonetheless, concerns about the association between high sodium intake and various diseases as well as negative perceptions of artificial additives are increasing. Therefore, in meat products, it is necessary to reduce the amount of salt and to replace artificial additives with natural ingredients. Our aim was to investigate the quality characteristics of low-salt chicken sausages manufactured with the addition of a winter mushroom powder. Sausages was manufactured with sodium pyrophosphate (0.3%) or winter mushroom powder (0%, 0.5% and 1.0%) to ground chicken breast. As a result of addition of the winter mushroom powder to low-salt chicken sausages, pH of the meat batter increased, and the proportion of jelly and melted fat exuded from sausages was reduced. The texture of sausages was softened and lipid oxidation in sausages was inhibited by the winter mushroom powder. This powder did not negatively affect the color and sensory properties of the sausages. According to the results of this study, the winter mushroom powder can serve as a natural ingredient to improve quality of low-salt chicken sausages.

• Food Science and Biotechnology
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• v.18 no.1
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• pp.36-42
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• 2009

This study was performed to develop low-fat/reduced-salt sausages (LFRSS; <3% fat and <1.5% salt) containing milk protein (whey protein concentrate, WPC, or sodium caseinate, SC) that showed the similar cooking yield and textural characteristics to those of regular-fat/salt sausage control (RFC; 20% fat and 1.5% salt) or low-fat sausage control (LFC; <3% fat and 1.5% salt). Low-fat sausages (LFS) were formulated with a 2.5% fat replacer (konjac flour:carrageenan:soy protein isolate=1:1:3) and various salt levels (0.75, 1.0, 1.25, and 1.5%). LFS had differences in color and expressible moisture (EM, %) values as compared to those of RFC. A minimum salt level of 1% and addition of nonmeat proteins were required to manufacture LFRSS that have similar characteristics to those of RFC. However, LFS with 2% milk proteins reduced the hardness and gumminess as compared to LFC. These results indicated that 1% milk protein in combined with 1% salt was a proper level for manufacturing of LFRSS.

• Food Science of Animal Resources
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• v.42 no.2
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• pp.295-312
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• 2022

Inulin is a non-digestible carbohydrate and a prebiotic that can also act as a fat replacer in various foods. This study examined the effect of replacing vegetable oil with garlic inulin on the quality traits of chicken sausages. Water-based inulin gels were prepared using garlic inulin or commercial inulin to imitate fats in chicken sausages. Chicken sausages were prepared separately replacing vegetable oil with water-based inulin gels to reach final inulin percentages of 1, 2, and 3 (w/w). The control was prepared using 3% (w/w) vegetable oil with no inulin. The physicochemical properties and thiobarbituric acid reactive substance (TBARS) value of prepared sausages were analyzed over 28-d frozen storage. Sausages with 2% garlic inulin recorded higher flavour and overall acceptability scores (p<0.05). Ash, moisture, and protein contents of the sausages were increased with increasing levels of inulin while fat content was reduced from 13.67% (control) to 4.47%-4.85% (p<0.05) in 3% inulin-incorporated products. Sausages incorporated with 2% inulin had lower lightness (L^*) values than the control (p<0.05). Water holding capacity (WHC) was similar (p>0.05) among the samples. During storage L^* value, pH, and WHC decreased while redness (a^*) and yellowness (b^*) values increased in all the samples. In addition, TBARS values were increased during the storage in all samples within the acceptable limits. In conclusion, garlic inulin can be used successfully as a fat substitute in sausages without altering meat quality parameters.