Utilization of inverse water-in-oil emulsions as fat replacers in frankfurter model sausages: influence of fat emulsion content on the organoleptic and mechanical properties
2010
RITZOULIS, C. | PETRIDIS, D. | DERLIKIS, EM. | FYTIANOS, K. | ASTERIOU, P.
The effect of fat content on the oral perception and the mechanical properties of frankfurter-type sausages was studied by means of absolute and hedonic organoleptic and mechanical tests. Panelists were able to discriminate changes of 5-10% in fat content. A correlation between fat content and organoleptic attributes was found, supporting a perception that the full-fat product is the de facto preferable product, to whose attributes others must conform. Substituting fat with water-in-fat globules was found to imitate a full-fat sausage adequately in mechanical tests; however, organoleptic tests assessed the true fat content of the sausages. The tests indicate that it might be the absolute amount of fat, not the surface area of fat-covered globules, that correlates to the perception of fattiness. The above should be attributed to the lubrication and flocculation-coalescence of fat droplets with saliva in the mouth. The substitution of fat globules by inverse water-in-fat globules in sausages was found to imitate a full-fat sausage adequately in mechanical tests; however, sensory tests confidently assessed the exact, true fat content of the sausages. This observation points out some limitations concerning the use of inverse emulsions as fat substitutes in relevant products. Correlations between sensory attributes and fat level in sausages could imply that specific norms relating to fat level exist in the consumers, to which low-fat products may have to conform to. The testers were able to attribute different scores, thus, discriminate sausages different at times by just 5-10% fat content. This could be of importance in the development of new low-fat sausage products.
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