Effect of partial fat substitution with dietary fiber on sensory attributes of finely comminuted sausages. Pt. 2. Potato fiber and bran preparation
2007
Szczepaniak, B.,Poznan Agricultural University (Poland). Dept. of Human Nutrition Technology | Piotrowska, E. | Dolata, W.,Poznan Agricultural University (Poland). Inst. of Meat Technology
The aim of the study was to assess the effect of varying amounts of potato fiber and bran preparation on the quality of finely comminuted thick wiener type sausages. In sausage batters 7.5 and 10 percent fine fat were successively replaced with rehydrated (1:5) fiber preparations. Proximate analyses were conducted to determine the basic chemical composition of sausages (contents of water, fat and protein) and their texture was measured instrumentally. Model products were also subjected to a detailed sensory analysis, determining the intensity of 16 selected quality attributes using profile analysis. Moreover, consumer desirability was also established for the analysed sausages. In sausages with fat substituted with dietary fiber their fat content decreased significantly (from 25 percent in the control sausage to approx. 17 percent in sausages with a 10 percent fiber content). In comparison to the control sausages a statistically significant reduction was shown for all the instrumentally analysed texture parameters, especially in sausages with fat substituted with bran preparation. These results were confirmed in profile analysis. A decrease was found for binding, hardness and springiness, whereas watery feel of experimental sausages was found to increase. In sausages containing 10 percent potato fiber the perceptibility of meaty taste was reduced, while sausages with bran preparation were characterized by an enhanced intensity of fatty taste. Fat substitution with potato fiber, especially with bran preparation, resulted in a decreased consumer desirability of experimental sausages as a consequence of inferior texture of these sausages
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