Characteristics of chicken cooked sausages with a fat content reduction

The aim of this study was to evaluate the effect of different concentrations of dietary fiber PRO FIT 1:50 CL (compound of additives for stabilization and texture improvement of emulsions) as fat substitute on the physico-chemical and sensory quality of frankfurter. Cooked finely minced sausages, frankfurter, were used as the test group material in this research, all produced in meat processing “Mesopromet”, Bijelo Polje, Montenegro. Five production series were evaluated to examine the back fat replacement: the control group (C) - a sample with just the addition of fat (100% fat - 0% PRO FIT 1:50 CL gel); 75% fat and 25% gel (E1); 50% fat and 50% gel (E2); 25% fat and 75% gel (E3); 0% fat and 100% gel (E4). Investigation of chemical characteristics of frankfurter were performed in the laboratory of the Institute of Meat and Hygiene and Technology in Belgrade. In our research, the moisture content increased (58.63% - 68.19%) and the fat content decreased (26.82% - 12.12%) with increasing of back fat replacement by PRO FIT 1:50 CL gel. The protein content was higher than 10% (11.38% - 13.35%) and relative content of connective tissue proteins was lower than 20% (8.53 – 16.26) in all examined samples which is in accordance with the criteria of the Montenegro Regulation. The sensory properties of sausages (outward appearance, layout and composition sections, colors and the sustainability of color, smell and taste, texture and juiciness) were evaluated using quantitative descriptive test, the numerical descriptive scale ranging from 1 to 5 (worse property was assessed a lower grade, a better performance higher mark).Sensory evaluation of color, smell and taste and texture and juiciness are less assessed in frankfurters where the fat is replaced by the PRO FIT 1:50 CL gel in the proportion of more than half. In general, it can be concluded that the replacement of up to 50% back fat with cellulose fiber gives sausages almost unchanged properties, while the addition of larger fiber amount leads to decrease of sausage quality