Production of reduced fat sausage by using chitin as a new fat mimic
Abstract: The objective of this study was processing reduced fat sausage by using one fat mimic like chitin at different levels (5, 7.5 and 10 %), reduced fat sausage without chitin (control) and high fat sausage (control). Chemical composition, physical and sensory properties of uncooked and cooked sausage treatments were evaluated. Also, biological and biochemical changes were examined in rats fed on high and reduced fat sausage treatments.
Results indicated that, decreasing fat content in sausage treatments led to significant decrease of sensory properties. Meanwhile, addition of chitin with 5 and 7.5 % to reduced fat sausage treatments led to improve their sensory properties. Values of sensory properties decreased with increase in the level of chitin in the sausage. Generally the highest overall acceptability was recorded for high fat sausage control followed by reduced fat sausage prepared with 5 % chitin with nonsignificant differences between them.
Also, decreasing fat content increased cooking loss due to the high water content of RF sausages besides decreasing water holding capacity and plasticity. On the other hand, addition of chitin with 5 and 7.5 % reduced cooking loss and increased each of water holding capacity and plasticity.
Publication year 2008
Pages 5123 – 5139
Organization Name
serial title J. Agric. Mansoura Univ
Author(s) from ARC
Publication Type Journal
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