Konjac Flour Gel as Fat Substitute in Low-fat Prerigor Fresh Pork Sausage

Prerigor trimmings from four lean cuts of pork carcasses (n = 3) were used to manufacture three replications of low-fat (10%) fresh pork sausage containing konjac flour gel, at 0, 10 or 20% levels and compared to a 40% fat control. Treatment sausages showed equal or improved cooked yields, slightly higher shear force (kg/g) and sensory textural attributes, but rated slightly lower in juiciness. As konjac flour gel levels increased, shear force and sensory textural attributes became more like the control. Storage time had minimal effect on quality and shelf life. Acceptable low-fat, prerigor pork sausage can be produced with 10–20% incorporation of konjac flour gel.     

Whey Powder, ι-Carrageenan,and Fat Interactions and Their Influence on Instrumental Texture and Sensory Properties of Turkey Meat Sausage Using a Mixture Design Approach

A 10-point simplex lattice design was used to investigate the effect of varying the ratios of whey powder, ι-carrageenan, and fat, and their interactions on instrumental texture and sensory properties of mechanically separated turkey meat sausages. Regression models have been developed and contour plots were drawn in order to better understand the global tendency of measured responses. Whey powder had a more notable influence than that of ι-carrageenan on all textural parameters as whey powder proportion increased. At a higher proportion (8 g/100 g sausage), whey powder improved essentially hardness, gel stress, and chewiness of extra low-fat sausage (formulation 3, 4.2 ± 0.3 g of fat/100 g sausage). Environmental scanning electron microscopy of the corresponding sausage showed a compact microstructure characterized by large network connections. Sensory evaluation also indicated that whey powder increased the flavor, the firmness, and the sliceability scores of mechanically separated turkey meat sausage, in comparison to the high-fat standard sausage (formulation 1, 13.2 ± 0.2 g of fat/100 g sausage).     

Extrusion for Producing Low-fat Pork and its Use in Sausage as Affected by Soy Protein Isolate

Low-fat pork was produced at extrusion temperatures (ET) of 25, 32.2,43.3,54.4, or 65.6°C with addition of soy protein isolate (SPI) at 0,1.5, or 3% and evaluated by measuring chemical and physical properties of low-fat pork sausage links. ET and SPI addition influenced moisture retention and fat reduction. The highest ET(65.5°C) gave the highest fat reduction in extrudates. TBARS decreased as ET and SPI increased. Extrudates at higher ET made darker and redder sausages. The hardness value of the control was not different from that of sausages from 65.6°C ET extrudates. The fat-reduced sausages were more springy and cohesive than the control. Depending on fat reduction, twin-screw extrusion influenced sausage color, texture, and lipid oxidation. The sausage links from 65.6°C ET extrudates with 1.5% SPI had the lowest fat, lowest TBARS, least cooking loss and were not different in hardness from control high-fat sausages.     

Potassium Lactate Effects on Low-Fat Fresh Pork Sausage Chubs During Simulated Retail Distribution

Typical pork sausage (25% fat) and low-fat (8% fat) sausage with or without 20% added water and 0.4% carrageenan were compared to identical treatments containing 3.0% potassium lactate. Microbial populations of low-fat treatments did not differ (P>0.05). However, typical sausages with lactate had lower psychrotrophic counts than typical sausage. Lactate delayed (P<0.05) pH decline in typical sausages but had no effect on low-fat sausages (P>0.05). Addition of water and carrageenan to commercially manufactured and distributed low-fat sausage had no deleterious effects on microbial, lipid or color stability.     

Konjac gel as pork backfat replacer in dry fermented sausages: processing and quality characteristics

The effect of replacing animal fat (0%, 50% and 80% of pork backfat) by an equal proportion of konjac gel, on processing and quality characteristics of reduced and low-fat dry fermented sausage was studied. Weight loss, pH, and water activity of the sausage were affected (P<0.05) by fat reduction and processing time. Low lipid oxidation levels were observed during processing time irrespective of the dry sausage formulation. The fat content for normal-fat (NF), reduced-fat (RF) and low-fat (LF) sausages was 29.96%, 19.69% and 13.79%, respectively. This means an energy reduction of about 14.8% for RF and 24.5% for LF. As the fat content decreases there is an increase (P<0.05) in hardness and chewiness and a decrease (P<0.05) in cohesiveness. No differences were appreciated (P>0.05) in the presence of microorganisms as a result of the reformulation. The sensory panel considered that NF and RF products had acceptable sensory characteristics.     

Low-fat meat products-technological problems with processing

Diet and health advice serve as a driving force to redirect the types of foods considered to be most beneficial in terms of improved health and quality of life for Americans. Although meat cuts have become leaner, products such as ground beef, fresh pork sausage, coarse ground sausages and emulsified sausages traditionally have higher levels of fat. However, these products offer the greatest opportunity for fat reduction by reformulation with fat substitutes. Fat replacements should contribute a minimum of calories to a product and should not be detrimental to organoleptic qualities. Most substitutes can be categorized as: leaner meats, added water, protein-based substitutes, carbohydrate-based substitutes and synthetic compounds, Reducing the fat content to ～10% often results in cooked ground beef that is bland and dry with a hard, rubbery or mealy texture. Reformulation with fat substitutes can cause a reduction in particle binding, darker product color, lack of beef flavor, reduced browning reactions and shorter microbiological shelf-life. Other problems that occur with low-fat (5-10%) fresh or cooked/smoked sausages are reduced cook yields, soft mushy interiors, rubbery skin formation, excessive purge in vacuum packages, shorter shelf-life and changes in sensory qualities after cooking or reheating. However, some combinations of fat replacements that mimic the mouthfeel and textural characteristics of fat offer potential for development of low-fat meat products.     

Color changes in irradiated cooked pork sausage with different fat sources and packaging during storage

Pork sausages were prepared with lean pork meat, fat from different sources [backfat (BF), corn oil (CO) or flaxseed oil (FO); 10% of lean meat], NaCl (2%), and ice water (10%). The emulsified meat batters were stuffed into casings (3 cm in diameter) and cooked to an internal temperature of 72°C. Cooked sausages were sliced and vacuum- or aerobic-packaged individually. Sausages were irradiated at a 0, 2.5, or 4.5 kGy dose and stored in a 4°C refrigerator for 8 days. Aerobic-packaged, irradiated cooked sausages prepared with BF and FO showed higher Hunter L-values than nonirradiated controls at day 0, but the difference disappeared at day 8. Irradiation increased the Hunter a-value in vacuum-packaged cooked pork sausages regardless of the fat source used, and the increase of the Hunter a-value was dose-dependent. In contrast, the Hunter a-value decreased by irradiation in aerobic-packaged cooked pork sausages prepared with BF or FO. The Hunter a-value of cooked pork sausage with aerobic packaging was significantly reduced at day 8. Hunter b-values increased at Day 8 in irradiated cooked pork sausages except for the sausage prepared with CO at 2.5 kGy. Cooked pork sausages prepared with CO were lighter, and sausage prepared with FO was redder and more yellow (p<0.05) in vacuum packaging.     

猪肉火腿肠综合品质的研究

对在超市购买的3种猪肉火腿肠的理化指标、微生物指标、感官评定、质构特性、微观结构和色泽进行了研究,结果表明,3种猪肉肠的硬度、胶着性、咀嚼性、剪切力和亮度值存在显著性差异;猪肉肠A和C的弹性与猪肉肠B的弹性存在显著性差异;猪肉肠A和B的内聚性与猪肉肠C的内聚性存在显著性差异;3种猪肉肠的硬度和胶着性、咀嚼性和剪切力数值依次减小;猪肉肠A、B的理化指标和微生物指标总体相对较好,猪肉肠A的色泽最好,猪肉肠B的口感、风味和微观结构最好,两者的总体接受性相当,猪肉肠C的嫩度好。综合各指标总体评价,猪肉肠A和B的综合品质好于猪肉肠C。     

黑麦非淀粉多糖胶在制备香肠中的应用

为了研究黑麦非淀粉多糖(NSP)胶在香肠中的应用,以黑麦NSP胶、淀粉和肥猪肉添加量为因素,以黑麦NSP香肠咀嚼性为指标,通过单因素试验及响应面设计方法研究确定其在香肠中的最佳添加量为黑麦NSP胶用量2.44g、淀粉添加量1.55％、肥猪肉用量27.8％,在此条件下制备出的香肠咀嚼性为5472.68 Nomm.由感官评定玫瑰图可以得出黑麦NSP胶添加量对香肠的硬度和咀嚼性有显著影响,能够减小香肠产品的硬度,增强咀嚼性.本研究显示了黑麦NSP可以用于生产品质优良的低脂型香肠.     

复乳凝胶作为脂肪替代物 对鸡肉肠理化性质的影响

本实验将海带水提多糖以0%、0.25%、0.5%、0.75%、1.00%、1.25%的浓度添加到复乳凝胶中,以改善其持水性和热稳定性。并将1.00%多糖复乳凝胶以0%、15%、30%、45%、60%、75%替代度替代猪背脂,分析其对鸡肉肠持水持油性、乳化稳定性、质构与感官的影响。随着海带多糖浓度的增加,复乳凝胶的持水性和热稳定性增加(P<0.05),当添加量大于1.00%时,硬度、粘聚性、咀嚼性显著降低(P<0.05)。随着复乳凝胶替代猪背脂比例增大,鸡肉肠的持油性、乳化稳定性、硬度和咀嚼性显著提高(P<0.05),L*值、b*值逐渐增大,a*值逐渐降低(P<0.05),当替代度为30%时,脂肪含量为9.29%;替代度为75%时,脂肪含量仅2.68%。感官评定结果显示,当替代度达到60%时,感官评分与对照组相似。由以上结果说明,复乳凝胶可替代鸡肉肠中60%的猪背脂,且保证了产品性质和质量。     

Physical and Sensory Characteristics of Low-Fat Fresh Pork Sausage Processed with Various Levels of Added Water

The acceptability of low-fat pork sausage, formulated by replacing fat with added water, was studied. Six sausage blends, consisting of three fat levels (15, 25 and 35%) and two levels of added water (3 and 13%) were stratified across two packaging treatments, chubpacks or mechanically formed patties. Increased amounts of added water in low-fat sausage resulted in cooking losses, color and textural characteristics similar to control sausage. Sensory panel ratings did not differ between sausage formulated to contain 35% fat (3% added water) and those containing 15% fat. Acceptable lower fat pork sausage may be produced with 15% fat if water is used for the replacement of fat.     

Studies on emulsion-type buffalo meat sausages incorporating skeletal and offal meat with different levels of pork fat

Ready-to-eat emulsion-type buffalo meat sausages were developed by using a combination of 80% meat components with 20% pork back fat. The meat components were constituted of 70 parts buffalo skeletal meat and 30 parts offal meat (rumen meat and heart meat in equal proportions). The emulsion stability, cooking losses of emulsions and sausages, composition of cooked sausages, eating quality of sausages and the microscopic characteristics of the raw emulsion and cooked sausages were studied. The light microscope micrograph of the raw emulsion showed uniformly well distributed fat globules embedded in a dense protein gel. The cooked emulsion also showed uniformly sized fat globules well distributed in a fine, compact, coagulated protein gel, which retained their original spherical shape. Good quality emulsion-type sausages could be produced having a high emulsion stability (0·87 ± 0·07 ml fat release/100 g emulsion); a low emulsion cooking loss (9·60 ± 0·60%) and a low sausage cooking loss (8·83 ± 0·48%). The overall acceptability of sausages was also high.     

Physicochemical and textural properties of ultrasound-degraded konjac flour and their influences on the quality of low-fat Chinese-style sausage

Physical and textural properties of varying molecular-weight konjac gels made by ultrasonic degradation were compared and gels were processed into low-fat Chinese-style sausages for the evaluation of textural and sensory characteristics. Results showed that as molecular weights decreased, storage modulus and loss modulus of konjac gels of varying molecular weights declined, indicating more elastic and viscous konjac gels. Shear values and textural springiness and cohesiveness of Chinese sausage were similar among all treatments. All treatments were found to have similar juiciness and overall acceptability scores. Results indicated that konjac gels with varying molecular weights could be used to partially replace pork fat to achieve similar textural properties. Incorporation of konjac gels with varying molecular weights at the current levels showed similar textural and sensory quality characteristics to the high-fat control, and contained less fat than traditional Chinese sausage.     

脂肪含量对低盐猪肉凝胶品质的影响

以未添加磷酸盐的低盐猪肉凝胶作为研究对象,考察脂肪添加量(0～20%)对猪肉凝胶保水、质构和色泽的影响。结果显示,脂肪添加量在15%～20%范围内,凝胶保水性显著增加(P<0.05);添加5%以上的脂肪,可显著提高猪肉凝胶的L*值(P<0.05);在脂肪添加量不高于5%条件下,猪肉凝胶可形成良好的硬度、弹性、凝聚性和咀嚼性,并能保持较好的红度值(a*值),利于开发低脂猪肉制品。     

Fat effect on physico-chemical, microbial and textural changes through the manufactured of dry-cured foal sausage Lipolysis, proteolysis and sensory properties

The effect of fat content on chemical traits related to dry-curing process (pH, moisture and water activity), color and textural properties and changes of free fatty acids and amino acids compositions during the processing of foal dry-cured sausages were studied. For this purpose, three batches (20 units per batch) of dry fermented sausages with different pork back fat content (5%, 10% and 20%) were manufactured; low fat (LF), medium fat (MF) and high fat (HF), respectively. Samples at 0days (mix before stuffing), and after 7, 14, 28, 42 and 49days of ripening were taken. The fat level affected color and textural parameters at the end of the process, showing dry-cured foal sausage with the higher level of fat, the highest values of luminosity and the least hardness. No significant differences (P>0.05) among batches were detected on total viable counts, lactic acid bacteria and Microccaceae during the process. Regarding lipolysis and lipid oxidation it can be deduced that the increase in the fat level encouraged the production of free fatty acids and 2-thiobarbituric acid reactive substances. At the end of the ripening individual free fatty acids followed this order: oleic, palmitic, linoleic and stearic acid, representing 82-95% of the total free fatty acids. Final level of TBARS index was in the worst case of 1.23mg MDA/kg of sausage. On the contrary, the batch with lesser fat content showed the highest levels of free amino acids at the beginning and at the end of the process, showing final values of 1.6%.     

Quality of frankfurter-type sausages with added pig skin and wheat fiber mixture as fat replacers

Pig skin and wheat fiber mixture (PSFM) were assessed as fat replacers in frankfurter-type sausages. The addition of PSFM increased the moisture and protein content in the sausage because of the water binding capacity in wheat fiber and protein content in pig skin. The sausage sample containing 20% PSFM had 50% less fat, 32% fewer calories, and showed 39.5% less cooking loss than those of the control (p < 0.05). High PSFM content resulted in more stable meat emulsions and increased hardness, cohesiveness, gumminess, and chewiness. No significant differences were observed in color, flavor, tenderness, juiciness, warm-off flavor, and overall acceptability between the control and sausage sample with PSFM by the sensory panel. Therefore, PSFM could be used as fat replacers to obtain lower calories, and higher moisture, protein contents, and emulsion stability than in low-fat frankfurter-type sausages without PSFM.     

Characteristics of High- and Low-Fat Bologna Sausages as Affected by Final Internal Cooking Temperature and Chilling Storage

A study was made of the effect that final internal processing temperature (63, 70 and 78°C) and chilling storage (2°C) exerted on the characteristics (cooking loss, purge loss, colour, Instron texture profile analysis) of high-fat (242 g kg⁻¹) and low-fat (100 g kg⁻¹) bologna sausage. High-fat sausages were harder and chewier than low-fat sausages. Lower fat contents were accompanied by a significant reduction in the cooking loss and purge loss. Binding properties were not affected ( P> 0·05) by final internal cooking temperature. In general, Hunter colour parameter a values were higher in low-fat samples subjected to a high final internal cooking temperature than in those cooked up to only 63°C. High internal temperatures produced harder meat emulsions, an effect which was more pronounced in high-fat than in low-fat sausages. Cohesiveness and springiness of sausages was not affected ( P> 0·05) by heat treatment. There were no major variations in textural parameters as a result of chilled storage.     

Effects of various cellulose gums on the quality parameters of low-fat breakfast sausages

Composition, textural, viscoelastic, hydration, colour and sensory attributes of regular (26% fat) and low-fat (13%) pork breakfast sausages with and without cellulose gums (two types of carboxymethyl cellulose (CMC-I and -II) and microcrystalline cellulose (MCC-I and -II)) were investigated. The fat was replaced with water in low-fat products. In cooked low-fat sausages, the fat content decreased by 52-60%, and moisture content reduced by 61-65% of the initial values. The cooked high-fat products' composition showed an increase of about 6% fat and a decrease of 7% moisture due to cooking. MCC was more effective in retaining moisture compared to CMC. Product lightness was reduced due to both CMC and MCC. Gums have not affected fat content, water holding capacity, redness, yellowness, hardness, chewiness and gumminess. High-fat products were less elastic and easier to chew. Springiness was reduced by CMC-II and cohesiveness by other cellulose gums.     

Evaluation of various salt contents on quality characteristics with or without curdlan of pork myofibrillar protein gels and the development of low-salt pork sausages

The objective of this study was to evaluate the gelling properties of pork myofibrillar protein (MP) gels at various salt concentrations with or without curdlan, and its application to model sausages with reduced salt levels. When curdlan was incorporated into MP mixtures, cooking yield (CY) at 0.15 m salt was similar to that of 0.45 m salt (P > 0.05). Gel strength of MPs at 0.45 m salt was highest among other salt concentrations. Increased salt concentration tended to be high shear stress values, regardless of the presence of curdlan (P < 0.05). MP gels with increasing salt concentration showed fewer pores and swollen structures. Addition of curdlan improved CY and expressible moisture of low-fat model sausage with increased salt levels. The addition of curdlan at 1.0% salt reduced the hardness and gumminess, and similar to those at 1.5% without curdlan. These results indicated that curdlan improved the water-holding capacity and textural properties of low-fat and low-salt sausage.     

Production of squid emulsion sausages using pork skin and coconut powder mixture as fat replacers

How to improve the inferior properties of squid products is a big challenge for producers. Pork skin and coconut powder (PSCP) mixture were assessed as fat replacers in squid emulsion sausages. The modified treatment containing 100% PSCP had 62.58% less fat, 4.82% more protein and 8.79% more moisture than those of the control (P < 0.05). High PSCP concentration resulted in lower cooking loss, higher emulsion stability and better textural properties. Texture profile analysis (TPA) showed that the addition of PSCP significantly (P < 0.05) increased the hardness, cohesiveness and chewiness of the sausages. The three‐dimensional network structures of the sausages containing PSCP were more compact and homogeneous. Sensory evaluation results produced by a sensory panel comprised of 100 panellists indicated that the sausages had an excellent flavour and overall acceptability when the substitution was 60%. Therefore, pork skin and coconut powder can be used to replace the pork back fat in the squid emulsion sausage without sacrificing the quality.