Abstract
Fat substitutes have been introduced to low-fat meat products to make the texture more acceptable. This study focuses on the effect of the polysaccharides iota-carrageenan, xanthan and guar gum on the sensory quality of low-fat sausages. Low-fat sausages with these three fat-substitutes and sausages with regular fat content were analyzed by conventional sensory profiling. The data were analyzed by principal component analysis. The low-fat sausages with iota-carrageenan were most similar to the ordinary sausages. Low-fat sausages with guar gum and xanthan were similar to each other. Off-odours were perceived in the sausages with guar gum and xanthan, and these sausages were also less firm and less elastic than ordinary sausages and sausages with iota-carrageenan.
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