PHYSICO-CHEMICAL AND RHEOLOGICAL PROPERTIES OF LOW-FAT, HIGH-ADDED WATER BEEF SAUSAGE EXTENDED WITH COMMON BEAN FLOUR |
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| Authors: | T DZUDIE J SCHER J HARDY C SANCHEZ |
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| Affiliation: | Department of Food Proccessing Engineering ENSAI, University of NgaoundéréB.P. 455 CAMEROON;Laboratoire de Physicochimie et Génie Alimentaires ENSAIA B.P.17 Nancy, France |
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| Abstract: | Beef sausages extended with common bean flour were manufactured using 5 levels of fat and added water (AW) (25% fat /5% AW; 20% fat/10% AW; 15% fat /15% AW; 10% fat/20% AW and 5% fat 25% AW). Decreasing in fat levels with a simultaneous increase in the amount of added water did not affect (P>0.05) pH and ash content, but decreased cooking yields and increased expressible moisture. The lowest L* (lightness) values (p < 0.05) was recorded for the 25% fat/5% AW formulation. High-fat, low-added water batter required more extrusion shear stress than low-fat, high-added water batter. Beef sausage textural characteristics were reduced by replacing added water by fat. |
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