• Food Science of Animal Resources
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• v.30 no.3
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• pp.365-372
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• 2010

Low-fat sausages were prepared with various meats to investigate the effect of the addition of oatmeal at 10% as a fat substitute. The sausages were made with beef, pork and chicken after trimming the visible fat, and the physical and sensory properties of the sausages were evaluated. Beef sausage had the lowest cooking yield and the highest hardness, while chicken sausage showed the opposite properties. The addition of oatmeal resulted in sausage products with less cooking loss and softer texture for all types of meat sausages. Such changes were more pronounced for beef low-fat sausage than for the other types of sausages. The results of moisture absorption suggested that the difference in cooking yield and hardness among sausage products was due to the water-retention properties of different meats and the substitute in response to heat treatment. Sensory evaluation indicated that the greatest overall acceptability of the sausage products were obtained from 10% oatmeal-added pork sausage and that the addition of oatmeal led to better acceptability for all types meat sausages.

• Food Science and Biotechnology
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• v.18 no.1
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• pp.36-42
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• 2009

This study was performed to develop low-fat/reduced-salt sausages (LFRSS; <3% fat and <1.5% salt) containing milk protein (whey protein concentrate, WPC, or sodium caseinate, SC) that showed the similar cooking yield and textural characteristics to those of regular-fat/salt sausage control (RFC; 20% fat and 1.5% salt) or low-fat sausage control (LFC; <3% fat and 1.5% salt). Low-fat sausages (LFS) were formulated with a 2.5% fat replacer (konjac flour:carrageenan:soy protein isolate=1:1:3) and various salt levels (0.75, 1.0, 1.25, and 1.5%). LFS had differences in color and expressible moisture (EM, %) values as compared to those of RFC. A minimum salt level of 1% and addition of nonmeat proteins were required to manufacture LFRSS that have similar characteristics to those of RFC. However, LFS with 2% milk proteins reduced the hardness and gumminess as compared to LFC. These results indicated that 1% milk protein in combined with 1% salt was a proper level for manufacturing of LFRSS.

• Asian-Australasian Journal of Animal Sciences
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• v.32 no.8
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• pp.1195-1204
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• 2019

Objective: The purpose of this study was to investigate whether addition of konjac gel with three different vegetable powders can increase quality of low-fat frankfurter-type sausage. Methods: Low-fat frankfurter-type sausages were manufactured with formulations containing konjac gel and three vegetable powders (aloe vera, cactus pear, or wheat sprout) as pork fat replacers. The formulations of frankfurters were as follows: NF (normal-fat; 20% pork fat), LF (low-fat; 10% pork fat), KG (low-fat; 10% pork fat+10% konjac gel), and konjac gel with three vegetable powders (KV), such as KV-AV (10% pork fat+10% konjac gel with aloe vera), KV-CP (10% pork fat+10% konjac gel with cactus pear), and KV-WS (10% pork fat+10% konjac gel with wheat sprout). Proximate analysis, pH value, color evaluation, cooking loss, water-holding capacity, emulsion stability, apparent viscosity, texture profile analysis, and sensory evaluation were determined. Results: The konjac gel containing groups showed lower fat content (p<0.05) and higher moisture content than NF group (p<0.05). The pH value of frankfurters was decreased in three KV groups (p<0.05). The three KV groups had increased dark color (p<0.05) compared with KG, and KV-CP had the highest redness (p<0.05). The water-holding capacity and emulsion stability were higher in the three KV groups than KG and LF (p<0.05). Cooking loss was generally decreased in the three KV groups, compared with KG (p<0.05). The apparent viscosity of KV groups was similar with NF group and overall texture properties were improved in KV-CP. In the sensory evaluation, the highest overall acceptability was found in KV-CP groups (p<0.05). Conclusion: The four fat replacers improved physicochemical properties of low-fat frankfurters. Particularly, konjac gel with cactus pear powder seems more acceptable as a pork fat replacer.

• Korean Journal of Food Science and Technology
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• v.34 no.4
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• pp.577-582
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• 2002

Effects of the addition of single or blends of konjac flour (KF), carrageenan (CN), and soy protein isolate (SPI) into the sausage formulation were determined based on the physico-chemical and textural characteristics of low-fat comminuted sausage (LFS, fat <3%). LFSs had a pH range of 6.10 to 6.16, 77-79% moisture, <3% fat, and 13-15% protein contents, whereas regular-fat sausages (RFSs) had a pH value of 6.11, 62.5% moisture, 19.4% fat, and 11.9% protein. LFSs containing fat replacers were reduced (P<0.05) cooking loss (CL, %). KF alone or mixed with other hydrocolloids slightly improved the water-holding capacity, whereas CN increased (P<0.05) the gel strength, resulting in higher hardness values. Replacement of 6% lean meat with 1.5% SPI alone increased (P<0.05) yellowness (Hunter b value) and expressible moisture (EM, %). TPA values of KF+CN+SPI were the most similar to those of RFSs. These results indicated that triple addition of KF, CN and SPI at the ratio of 1 : 1 : 3 in LFS formulation improved functional properties, as compared to the low-fat control, and had textural characteristics most similar to those with RFSs.

• Asian-Australasian Journal of Animal Sciences
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• v.24 no.3
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• pp.421-428
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• 2011

Low-fat sausages with or without 10% hydrated rice flour were made from duck, chicken and pork and their physical and sensory properties were compared. Results showed that moisture content did not differ significantly among the sausage batters. However, crude protein, crude fat and total ash content were significantly lower in the group with added rice flour compared with the no flour group. Crude protein and crude fat were the highest in pork sausages without rice flour (p<0.05). Adding 10% rice flour reduced total expressible fluid in all meat type sausages. Cooking loss was also decreased when 10% rice flour was used in making sausages from chicken and pork. However, no changes in cooking loss were found in duck meat by adding rice flour. Again, the highest cooking loss was in pork sausages without rice flour and lowest in chicken sausages with 10% rice flour. The pH of the meat from different animal species differs significantly, although no significant difference was found within meat types with or without rice flour. Lightness ($L^*$) increased, while redness ($a^*$) decreased with adding rice flour in all meat type sausages. Results showed that hardness was significantly reduced when 10% rice flour was added to pork, chicken and duck meat (p<0.05). This may be due to increased water retention of rice flour after cooking. Sensory evaluation indicated that the overall acceptability of pork and chicken sausages with or without rice flour was the same, but duck sausages without rice flour had the highest off-flavor score among the sausages. Addition of rice flour increased the overall acceptability of duck sausage to that of pork and chicken sausages.

• Food Science and Biotechnology
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• v.17 no.2
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• pp.396-401
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• 2008

Effects of replacing pork backfat with a combination (ICM) of isolated soy protein (ISP), carrageenan, and maltodextrin, or with ICM +olive oil, on the quality characteristics of sausages were investigated. Both treatments had lower fat content (p<0.05), but higher protein and moisture contents than the control (p<0.05). The fat content of low-fat sausage containing the ICM was increased on day 30 compared to day 1 and 15 (p<0.05), and that of ICM+olive oil was increased after day 15. The water holding capacity of ICM was lower than the control through day 30 (p<0.05). The ICM+olive oil had a lower cooking loss than ICM on day 1 and 15 (p<0.05). On day 1, the ICM had lower lightness and higher redness values than the control (p<0.05), and the ICM+olive oil had a higher yellowness value than the control and ICM (p<0.05). Both treatments presented higher hardness, cohesiveness, gumminess, and chewiness values than the control (p<0.05). The lipid oxidation values of both treatments were lower than the control on day 15 and 30 (p<0.05), and those were affected by the addition of olive oil. The ICM was rated higher for sensory color and overall acceptability than the ICM+olive oil (p<0.05).

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2002.05a
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• pp.147-147
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• 2002

• Asian-Australasian Journal of Animal Sciences
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• v.32 no.1
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• pp.144-151
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• 2019

Objective: Curdlan has been widely used as a gelling agent in various food systems. This study was performed to evaluate the rheological properties of pork myofibrillar protein (MP) with different levels of curdlan (0.5% to 1.5%) and its application to low-fat model sausages (LFS). Methods: MP mixtures were prepared with 0.5%, 1.0%, and 1.5% of curdlan. Cooking loss (%), gel strength (gf), shear stress (Pa), and scanning electron microscopy were measured. Physicochemical and textural properties of LFS containing different levels of curdlan were measured. Results: The shear stress of MP mixtures increased with increasing levels of curdlan. MP gels with increased levels of curdlan decreased cooking loss and increased gel strength (p<0.05). The MPs with 1.0% and 1.5% of curdlan were observed more compact three-dimensional structure than those with 0.5% curdlan. Increased curdlan level in LFS affected redness ($a^{\star}$) and yellowness ($b^{\star}$) values. Although expressible moisture of LFS did not differ among curdlan levels, LFSs with various levels of curdlan decreased cooking loss as compared to control sausages. Hardness values (2,251 to 2,311 gf) of LFS with 0.5% and 1.0% curdlan was increased and differ from those (1,901 gf) of control sausages. Conclusion: The addition of 1.0% curdlan improved the functional and textural properties of LFS.

• Asian-Australasian Journal of Animal Sciences
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• v.32 no.11
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• pp.1763-1775
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• 2019

Objective: The influence of konjac gel level on fermentation process and product qualities were assessed to evaluate the feasibility of using it as fat analog in Northeastern Thai fermented sausage (Sai Krok E-san). Methods: Five treatments of fermented sausages were formulated by replacing pork backfat with 0%, 7.5%, 22.5%, and 30% konjac gel. The changes in lactic acid bacteria (LAB) and important physicochemical properties of samples were assessed during 3 days of fermentation. After the end of fermentation at day 3, water activity ($a_w$), instrumental texture, color, microbial counts, and sensory evaluation were compared. The best product formulation using konjac for replacing pork back fat were selected and used to compare proximate composition and energy value with control sample (30% pork backfat). Results: An increase in konjac gel resulted in higher values of LAB, total acidity, and proteolysis index with lower pH and lipid oxidation during 3 days of product fermentation (p<0.05). It was noted that larger weight loss and product shrinkage during fermentation was observed with higher levels of konjac gel (p<0.05). The resulting sausage at day 3 with 15% to 30% konjac gel exhibited higher hardness, cohesiveness, gumminess, springiness, and chewiness than control (p<0.05). The external color of samples with 22.5% to 30% konjac gel were redder than others (p<0.05). Mold, Salmonella spp., Staphylococcus aureus, and Escherichia coli in all finished products were lower than detectable levels. Product with 15% konjac gel had the highest scores of sourness linking and overall acceptability (p<0.05). Conclusion: The product with 15% of konjac gel was the optimum formulation for replacing pork backfat. It had higher sensorial scores of sourness and overall acceptability than control with less negative impact on external appearance (product shrinkage) and weight loss. Moreover, it provided 46% fat reduction and 32% energy reduction than control.

• Food Science of Animal Resources
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• v.28 no.2
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• pp.146-153
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• 2008

The effects of the addition of Kimchi powder at levels of 1%, 2%, and 3% (w/w) to sausage formulation on the quality characteristics of low-fat sausage were determined. The CIE L-values of low-fat sausages were lower than the control (p<0.05), and were inversely proportional to the level of Kimchi powder (p<0.05). The CIE a- and CIE b-values of sausages increased with increasing levels of Kimchi powder (p<0.05), and the pH of sausages decreased in proportion to Kimchi powder acidity. Kimchi powder was effective at retaining added water in low-fat sausages since cooking yield, emulsion stability, and viscosity with the addition of 3% Kimchi powder was similar to that of the control. The protein and ash contents of sausages were not affected by Kimchi powder addition (p>0.05), while sausages containing 3% Kimchi powder had the highest water content (p<0.05). With increasing Kimchi powder concentration, hardness, gumminess, chewiness, and sensory scores increased in low-fat sausages (p<0.05).