The use of fat replacers in fat-free summer sausage

摘要

Fat replacers were studied in summer sausage while the processing method and seasoning blend were held invariable. The substances evaluated were rice granules, potato flour/beet fiber, rice flour, and modified starch. The products were stored at 3C and analyzed for color, sensory attributes, TBARS values and proximate content at days 1, 30, and 60. The fat-free summer sausage products were not different (P>0.05) from the control product in processing yield, PH, TBARS values consumer acceptance, purchase intent and Preference test, and sensory attributes of flavor at days 30 and 60, and overall rating at day 60. There were differences (P<0.05) between the fat-free and control products for cooking yield, final yield, cooler shrink, chemical composition, and Hunter Color "L" and "a" values. Storage time did not affect (P>0.05) Hunter Color "a" values, tenderness, juiciness, and percent protein, yet increased (P<0.05) tartness of all summer sausage products.