Abstract
Reducing the fat content of meat products and producing healthier products is considered as an important matter in politics in prevention of many hazardous diseases and providing consumers' health. The aim of this study was reducing the fat in fatty sausages based on oil reduction and using fat substitutes, including κ‐carrageenan, konjac, and tragacanth, and comparing them according to their texture characteristics. κ‐carrageenan, konjac, and tragacanth gums were used at four different levels (0.0, 0.5, 1.0, and 1.5) as the fat substitutes in producing low‐fat sausage with 70% reduction based on formulated oil. Texture profile analysis (Hardness, Gumminess, Springiness, and Chewiness) was performed in this study for analyzing the texture characteristics, in 1‐, 10‐, 20‐, and 30‐day time intervals after production. The results showed that producing low‐fat sausage was possible using all the three gums, among the low‐fat samples of which, the texture samples containing konjac were more favorable. Textural properties indicated that fat reduction increased in firmness and gum addition can partially compensate deficits in rheological properties, although during the storage, low‐fat sausages without any gum have highest decline in Hardness. Konjac gum illustrated the best theological properties between treatments.
Highlights
Nowadays, the two subjects, safety and nutritional value are resulted to concerns for consumers (Soltanizadeh & Kadivar, 2011)
Sausage is a uniform mixture resulted from slaughtered livestock, fat, and water filled with other materials in natural or artificial covers in appropriate conditions, prepared for human consumption, after proper heating process and other necessary processes, in such a way that the main materials should be mixed during the process that they are not separated after heating and have slicing potentials with appropriate consistency (Codex Aimentarius, 2015)
The aim of this study was producing three types of low-fat sausage according to reducing formulated oil and using fat substitutes, including κ- carrageenan, konjac, and tragacanth hydrocolloids, and comparing the effects of each one on Hardness, Gumminess, Springiness, and Chewiness of low-fat sausage texture characteristics and comparing them with each other
Summary
The two subjects, safety and nutritional value are resulted to concerns for consumers (Soltanizadeh & Kadivar, 2011). Reducing or eliminating it produces a product with dry and elastic texture (Soltanizadeh & Kadivar, 2011). Maintaining appropriate texture characteristics in low-fat or nonfat food materials is considered a main problem, in this respect. Due to some texturing materials, the required texture by the consumers can be produced in compound food materials (Bourne 2002) This is possible using fat substitutes, such as hydrocolloids, vegetable proteins, and connective tissue proteins (Cierach et al, 2009). The aim of this study was producing three types of low-fat sausage according to reducing formulated oil and using fat substitutes, including κ- carrageenan, konjac, and tragacanth hydrocolloids, and comparing the effects of each one on Hardness, Gumminess, Springiness, and Chewiness of low-fat sausage texture characteristics and comparing them with each other
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