Production and quality assessment of low fat pork sausage made with konjac flow
1998
Adisak Eksowan, University of The Thai Chamber of Commerce, Bangkok (Thailand). Faculty of Science. Dept. of Food Science
Various concentrations of konjac gel (konjac flour: xanthan gum: 75:25) in 1.5, 2.5, 3.5 and 4.5 percent by weight were compared to ground pork fat. There were no difference (p0.05) in cutting force between 1.5 percent konjac gel and ground pork fat. The 1.5 percent konjac gel was selected to substitute fat in pork sausage formula at the level of 50, 60 and 70 percent by total fat. The sensory determination by ideal ratio profile showed that sensory properties; tenderness, firmness, juiciness, mealiness, and color, were not significantly different in 50 and 60 percent fat substituted sausages and had ideal score (S/I) less than 1. Consequently, the further study which substituted fat in 62, 64, 66 and 68 percent by total fat involving with massaging patty 2 cycles (1 cycle was composed of storing at -18 deg C for 20 min and massaging 10 min on) were investigated and evaluated in cutting force by Texture analyzer, color by HunterLab digital color difference meter, percent cooking loss and sensory test with 8 point numerical scale. The proximate analysis of suitable fat substituted sausage was studied. Sensory and instrumental determination indicated massaging up to 2 cycles increased quality attributed. The sausage which substituted fat not more than 64 percent by total fat was highly acceptable and less firmness, cohesiveness, and more juicy than high-fat sausage (control). The final product had 34.79 percent of protein, 9.83 percent of fat, 58.25 percent of moisture, 7.36 newton of cutting force, Hunter color scale L*=29.03, a*=1.87, b*=4.53 and 3.04 percent of cooking loss.
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