UTILIZATION OF INVERSE WATER-IN-OIL EMULSIONS AS FAT REPLACERS IN FRANKFURTER MODEL SAUSAGES: INFLUENCE OF FAT EMULSION CONTENT ON THE ORGANOLEPTIC AND MECHANICAL PROPERTIES

摘要

The effect of fat content on the oral perception and the mechanical properties of frankfurter-type sausages was studied by means of absolute and hedonic organoleptic and mechanical tests. Panelists were able to discriminate changes of 5-10% in fat content. A correlation between fat content and organoleptic attributes was found, supporting a perception that the full-fat product is the de facto preferable product, to whose attributes others must conform.rnSubstituting fat with water-in-fat globules was found to imitate a full-fat sausage adequately in mechanical tests; however, organoleptic tests assessed the true fat content of the sausages. The tests indicate that it might be the absolute amount of fat, not the surface area of fat-covered globules, that correlates to the perception of fattiness. The above should be attributed to the lubrication and flocculation-coalescence of fat droplets with saliva in the mouth.