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- Title
Physical and Sensory Characteristics of Reduced-Fat Breakfast Sausages Formulated With Barley β-Glucan.
- Authors
Morin, L.A.; Temelli, F.; McMullen, L.
- Abstract
Barley Β-glucan, a soluble fiber component, with health benefits, has the potential to be used as a fat replacer in meat systems. Reduced-fat (12%, w/w) sausages formulated with Β-glucan at 0.3% (w/w) (0.3 Β-gl) and 0.8% (w/w) (0.8 Β-gl) levels were developed and compared to high-and reduced-fat controls both sensorially and instrumentally. Compression tests showed 0.3 Β-gl to be similar (p > 0.05) to controls. A trained panel found 0.8 Β-gl to be less firm (p ≤ 0.05) than all others, while consumer panelists evaluated 0.3 Β-gl sausages to be acceptable. Raw and cooked sausages contained the same amount of Β-glucan. Findings suggest that reduced-fat sausages formulated with Β-glucan gum could be a valuable addition to a meat product line.
- Subjects
SAUSAGES -- Processing; BARLEY; GLUCANS; SAUSAGES; MEAT; COOKING
- Publication
Journal of Food Science (Wiley-Blackwell), 2002, Vol 67, Issue 6, p2391
- ISSN
0022-1147
- Publication type
Article
- DOI
10.1111/j.1365-2621.2002.tb09559.x