Physical and Sensory Characteristics of Low‐Fat Fresh Pork Sausage Processed with Various Levels of Added Water

P. O. AHMED, M. F. MILLER, C. E. LYON, H. M. VAUGHTERS, J. O. REAGAN

Research output: Contribution to journalArticle

103 Scopus citations

Abstract

The acceptability of low‐fat pork sausage, formulated by replacing fat with added water, was studied. Six sausage blends, consisting of three fat levels (15, 25 and 35%) and two levels of added water (3 and 13%) were stratified across two packaging treatments, chubpacks or mechanically formed patties. Increased amounts of added water in low‐fat sausage resulted in cooking losses, color and textural characteristics similar to control sausage. Sensory panel ratings did not differ between sausage formulated to contain 35% fat (3% added water) and those containing 15% fat. Acceptable lower fat pork sausage may be produced with 15% fat if water is used for the replacement of fat.

Original languageEnglish
Pages (from-to)625-628
Number of pages4
JournalJournal of food science
Volume55
Issue number3
DOIs
StatePublished - May 1990

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