KONJAC FLOUR GEL AS FAT SUBSTITUTE IN LOW-FAT PRERIGOR FRESH PORK SAUSAGE Academic Article

abstract

• Prerigor trimmings from four lean cuts of pork carcasses (n = 3) were used to manufacture three replications of lowfat (10%) fresh pork sausage containing konjac flour gel, at 0, 10 or 20% levels and compared to a 40% fat control. Treatment sausages showed equal or improved cooked yields, slightly higher shear force (kg/g) and sensory textural attributes, but rated slightly lower in juiciness. As konjac flour gel levels increased, shear force and sensory textural attributes became more like the control. Storage time had minimal effect on quality and shelf life. Acceptable lowfat, prerigor pork sausage can be produced with 1020% incorporation of konjac flour gel. Copyright 1994, Wiley Blackwell. All rights reserved

authors

• Osburn, Wesley

published proceedings

• JOURNAL OF FOOD SCIENCE

author list (cited authors)

• OSBURN, W. N., & KEETON, J. T.

citation count

• 75

complete list of authors

• OSBURN, WN||KEETON, JT

publication date

• January 1994

publisher

• Wiley  Publisher

published in

• JOURNAL OF FOOD SCIENCE  Journal

keywords

• Fat Substitute
• Konjac Flour
• Low Fat
• Pork Sausage

Digital Object Identifier (DOI)

• 10.1111/j.1365-2621.1994.tb05543.x

start page

• 484

end page

• 489

volume

• 59

issue

• 3

URL

• http%3A%2F%2Fdx.doi.org%2F10.1111%2Fj.1365-2621.1994.tb05543.x