Abstract
The fat content of Bologna-type turkey sausages was partially replaced with pea fiber or potato starch. Textural properties of full fat turkey sausage were mainly restored in sausages when fat was partially replaced with some levels of pea fiber (0.6, 1.2%) or potato starch (1.9%). Authors observed significant correlation (P<0.01) between instrumentally measured values of hardness and chewiness and sensory ratings of low fat sausages.
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