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Konjac gel as pork backfat replacer in dry fermented sausages: Processing and quality characteristics

AuthorsRuiz-Capillas, C. ; Triki, M. ; Herrero, Ana M. ; Rodríguez Salas, L. ; Jiménez Colmenero, Francisco
Issue Date2012
CitationMeat Science 92: 144- 150 (2012)
AbstractThe effect of replacing animal fat (0%, 50% and 80% of pork backfat) by an equal proportion of konjac gel, on processing and quality characteristics of reduced and low-fat dry fermented sausage was studied. Weight loss, pH, and water activity of the sausage were affected (P. <. 0.05) by fat reduction and processing time. Low lipid oxidation levels were observed during processing time irrespective of the dry sausage formulation. The fat content for normal-fat (NF), reduced-fat (RF) and low-fat (LF) sausages was 29.96%, 19.69% and 13.79%, respectively. This means an energy reduction of about 14.8% for RF and 24.5% for LF. As the fat content decreases there is an increase (P. <. 0.05) in hardness and chewiness and a decrease (P. <. 0.05) in cohesiveness. No differences were appreciated (P. >. 0.05) in the presence of microorganisms as a result of the reformulation. The sensory panel considered that NF and RF products had acceptable sensory characteristics. © 2012 .
Identifiersdoi: 10.1016/j.meatsci.2012.04.028
issn: 0309-1740
e-issn: 1873-4138
Appears in Collections:(ICTAN) Artículos
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