Quality of frankfurter-type sausages with added pig skin and wheat fiber mixture as fat replacers |
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Authors: | Ju-Hui Choe Hack-Youn Kim Jong-Moon Lee Yong-Jae Kim Cheon-Jei Kim |
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Affiliation: | 1. Department of Food Science and Biotechnology of Animal Resources, Konkuk University, 1 Hwayang-dong, Gwangjin-gu, Seoul 143–701, Republic of Korea;2. Department of Animal resources science, Kongju National University, Daehoeri, Yesan, Chungnam, 340–702, Republic of Korea;3. National Institute of Animal Science, Rural Development Administration, Suwon 441–350, Republic of Korea |
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Abstract: | 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. |
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Keywords: | Pig skin Wheat fiber Low-fat sausages Frankfurter Quality characteristics |
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