REDUCED -FAT SAUSAGE AS AFFECTED BY USING FAT REPLACERS, NATURAL BEEF FLAVOR AND COLLAGEN CASINGS
Abstract: Reducing the fat in the meat products decreases the overall acceptability of these produdts but, there is an increasble worrying of having the fatty foods epecially meatproducts, therfore, reduced-fat meat products should be available for popuation with retaintion tradition full-fat properties in these products .Full-fat sausage(control), reduced-fat sausage (control),reduced-fat sausages treated with iota-carrageenan(RFT1),xanthan gum (RFT2) and soy protein isolate (RFT3)were processed under this study . Proximate chemical composition , cholesterol content ,caloric, caloric content,physical and sensoryproperties were evaluated. Also,carrageenan and xanthan distribution in the finshed products were inzestigated.
The results indicated that the differences in chemical copmposition of raw and cooked sausage products were nearly due to reducing the fat and increasing the added water the reduced-fat sauages. The cooked reduced-fat sausage products recorded lower cholesterol contents than the cooked full-fat sausage. Any way,RFT1 wasthe best treatment, whereas, it had no thawingloss of frozen batter,the lowest cholesteroland calories contents, the lowest cooking lossand the highest water holding capacity, in adding to good and color whencomparedto the other oroducts under this syudy.According to the overallacceptability, the RFT1 was the best treatment among all the treatments. On the other hand, in the cooked finshed product,carrageenan distribution was preferred when compared to xanthan distribution.
Therefore, it can be concluded thatthe best treatment was RFT1 which is redommended to produce the reduce-fat sausage and retaining tradition full-fat properties
Publication year 1999
Organization Name
City Cairo
serial title Egypt.J.agric. Res
Author(s) from ARC
Publication Type Journal
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