Changes in sensory properties and consumer acceptance of reduced fat pork Lyon-style and liver sausages containing inulin and citrus fiber as fat replacers

Abstract

The effects of fat reduction in Lyon-style (25% fat) and liver sausages (30% fat) using inulin, citrus fiber and partially rice starch were studied in terms of sensory properties and consumer acceptance. Fat reduced Lyon-style sausages (3 to 17% fat) and liver sausages (3 to 20% fat) were respectively compared to the full-fat controls. Reducing fat in Lyon-style sausages decreased meat flavor, aftertaste meat flavor, greasiness and juiciness, and enhanced color intensity, spiciness, spicy aftertaste, raspy throat, coarseness and firmness scores. But adding inulin and citrus fiber led to sensory characteristics similar to the full-fat reference. Regarding liver sausages, attribute scores in greasiness, creaminess, lumpiness and foamy were decreased with fat reduction and simultaneous addition of fibers. Color intensity, spiciness, firmness and attribute furred tongue were increased. Consumer tests revealed acceptable fat reduced (32 to 90% less than control) and fiber enriched (1.0 to 5.6%) sausages. Drivers of liking were found to relate not only to high-fat but also to low-fat samples.