Production of low fat pork sausage substituted with konjac flour
1997
Adisak Akesowan (University of the Thai Chamber of Commerce. Faculty of Science. Dept. of Food Science)
Konjac gel (konjac flour: xanthan gum = 75:25) was selected to substitute fat in pork sausage. The quantity of 1.5 percent konjac gel substituted fat in pork sausage at the level of 62, 64, 66 and 68 percent by total fat involving with chopping for 2 cycles was investigated. The sausage substituted fat by 1.5 percent of konjac gel not more than 64 percent (by total fat) was highly acceptable and less firmness, cohesiveness and more juiciness than high-fat sausage (control). The product consisted 34.79 percent of protein, 9.83 percent of fat, 58.25 percent of moisture, 7.36 newton of cutting force and 3.04 percent of cooking loss.
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