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Utilization of some fat substitutes in processing of low fat sausages [electronic resource].

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Hemeida, H. H

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Language: English Summary language: Arabic Description: p.595-612Other title:

الإستفادة ممن بعض بدائل الدهون فى تصنيع السجق منخفض الدهن [Added title page title]

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Bulletin of Faculty of Agriculture. Cairo University, 2002 v. 53 (4) [electronic resource].

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In: The Bulletin Faculty of Agriculture, Cairo University 2002.v.53(4)Summary: Low- fat (8%, 12% or 16%) beef sausages containing 5% Whey Protein Concentrate (WPC), 5% Texturized Soy Flour ( TSF) or 0.3% Iota Carrageenan (IC) as fat-replacers, were compared to high fat (25%) beef sausages as control. Low-fat beef (8%) sausages formulated with WPC improved tenderness, cooking yields, and fat retention comapred to other formulas of beef sausages. The low-fat (8%, 12% or 16%) beef sausages formulated with IC have the lower shrinkage. Thiobarbituric acid value (TBA) and total volatile nitrogen (TVN) increased after cooking in low-fat beef sausages formulated with WPC, TSF or IC. On the contrary, the high fat beef sausages (control) have higher significant values (P> 0.05) for cooking loss, shrinkage, TBA and TVN, and lower values for tenderness, moisture retention, fat retention, taste, color, texture and overall acceptability. Use of WPC, TSF and IC as fat replacers in low fat beef sausages, especially 8% fat TSF and 8% or 12% fat WPC improved tenderness, cooking yield and overall acceptability, without negative effects on flavor and eating quality. Key words: beef sausage, iota carrageenan low fat ,sensory evaluation ,texturized soy flour, whey protein concentrate.

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Low- fat (8%, 12% or 16%) beef sausages containing 5% Whey Protein Concentrate (WPC), 5% Texturized Soy Flour ( TSF) or 0.3% Iota Carrageenan (IC) as fat-replacers, were compared to high fat (25%) beef sausages as control. Low-fat beef (8%) sausages formulated with WPC improved tenderness, cooking yields, and fat retention comapred to other formulas of beef sausages. The low-fat (8%, 12% or 16%) beef sausages formulated with IC have the lower shrinkage. Thiobarbituric acid value (TBA) and total volatile nitrogen (TVN) increased after cooking in low-fat beef sausages formulated with WPC, TSF or IC. On the contrary, the high fat beef sausages (control) have higher significant values (P> 0.05) for cooking loss, shrinkage, TBA and TVN, and lower values for tenderness, moisture retention, fat retention, taste, color, texture and overall acceptability. Use of WPC, TSF and IC as fat replacers in low fat beef sausages, especially 8% fat TSF and 8% or 12% fat WPC improved tenderness, cooking yield and overall acceptability, without negative effects on flavor and eating quality. Key words: beef sausage, iota carrageenan low fat ,sensory evaluation ,texturized soy flour, whey protein concentrate.

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