Research note: preparation of a low-fat reduced sodium turkey braunschweiger
1991
A turkey Braunschweiger incorporating mechanically deboned turkey meat, gizzards, and half the normal sodium content was prepared. Proximate analysis showed that the turkey Braunschweiger contained more protein and less fat than a commercial product In sensory evaluation, panelists were unable to differentiate among turkey Braunschweigers in which half the NaCl was substituted by KC1 from those with NaCl only. The judges described the Braunschweiger as having good sliceability, easy peeling, a smooth texture, and a typical mild liver taste with no overpowering flavor tones. The product uses low-cost ingredients and should prove to be attractive for the nutrition-conscious consumer.
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