Improvement in production of low-fat pork sausage, minced and preserve pork and chicken products (Moo Yo and Kai Yo) made with konjac flour
1999
Ekkasak Eksowan (The University of the Thai Chamber of Commerce, Bangkok (Thailand). Faculty of Science. Department of Food Science)
Study on fat replacement in minced and preserved pork and chicken products (Moo Yo and Kai Yo) by 1.5 percent konjac gel were investigated. The results showed that Moo Yo and Kai Yo with 70 and 50 percent fat replacement were highly sensory acceptable. The improvement of chopping condition, reduced fat Moo Yo and Kai Yo (1 cycle=chopping 5 min on/10 min (at-18 deg C) off) and reduced fat pork sausage (1 cycle=chopping 10 min on/20 min (at-18 deg C) off) increased batter viscosity but did not affect cooking loss and thermal emulsion stability. Sensory and instrumental determinations indicated that chopping reduced fat Moo Yo, Kai Yo and Pork sausage up to 2, 1, 2 cycles: respectively, improved in texture of products. Moo Yo with 73 percent fat replacement involving 2 cycles of chopping had high sensory acceptance and consisted 17.6 percent protein, 6.23 percent fat and 71.92 percent moisture content: whereas, Kai Yo with 56 percent fat replacement involving 1 cycles of chopping consisted 16.0 percent protein, 10.15 fat percent fat and 70.35 percent moisture content. The pork sausage with 64 percent fat replacement involving 2 cycles of chopping had quality attributes and consisted 19.74 percent protein, 9.76 percent fat and 66.50 percent moisture content. The optimum reduced fat meat products in polypropylene packages which stored at 4 deg C for 6 weeks decreased in cutting force and L*or brightness and increase in microbial population. Moreover, the thiobarbituric acid (TBA) formation was higher in control products than reduced fat products.
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