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- Title
Physical and Sensory Characteristics of Low-Fat Fresh Pork Sausage Processed with Various Levels of Added Water.
- Authors
AHMED, P. O.; MILLER, M. F.; LYON, C. E.; VAUGHTERS, H. M.; REAGAN, J. O.
- Abstract
The acceptability of low-fat pork sausage, formulated by replacing fat with added water, was studied. Six sausage blends, consisting of three fat levels (15, 25 and 35%) and two levels of added water (3 and 13%) were stratified across two packaging treatments, chubpacks or mechanically formed patties. Increased amounts of added water in low-fat sausage resulted in cooking losses, color and textural characteristics similar to control sausage. Sensory panel ratings did not differ between sausage formulated to contain 35% fat (3% added water) and those containing 15% fat. Acceptable lower fat pork sausage may be produced with 15% fat if water is used for the replacement of fat.
- Subjects
SAUSAGES -- Processing; SAUSAGES; TASTE testing of food; COOKING with pork; PORK; COOKING
- Publication
Journal of Food Science (Wiley-Blackwell), 1990, Vol 55, Issue 3, p625
- ISSN
0022-1147
- Publication type
Article
- DOI
10.1111/j.1365-2621.1990.tb05192.x