Abstract
Low fat pork sausage was developed with incorporation of olive oil, dried apple pulp and pomegranate seed powder. Shelf life was studied at 4±1 °C for 12 days. Proximate composition and sensory attributes were analyzed during the storage period. Average values observed for traditional pork sausage (T1) were moisture - 47.9%, protein - 24.72%, fat - 25.18%, and total ash - 2.37%. For the low fat pork sausage (T2), it was 50.63% (moisture), 23.87% (protein), 23.03% (fat) and 2.42% (total ash). Sensory parameters studied were indicating that low fat pork sausage (T2) was more acceptable to sensory panelists than the traditional pork sausage (T1) and low fat pork sausage (T2) was ranked very good throughout the storage period. Value added meat products may help to open new window to the snack food market in developing and under developed countries.
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