Evaluation of low-fat sausage containing desinewed lamb and konjac gel. Academic Article

abstract

• Ground (GR) or desinewed (DS) lamb trimmings were combined with a konjac flour (KF) gel (0%, 10% or 20%) to produce a low-fat (8%) cured sausage. Physiochemical, sensory and shelf-life analyses were performed to determine the efficacy of the fat mimetic. Desinewing reduced collagen content (2.3 mg/g tissue) and cook yield (0.6%) when compared to GR trimmings. Grinding increased aerobic plate counts (APCs) 0.4log(10)/cm(2) more than DS, but APCs were not affected by inclusion of KF. Sausages with 20% KF lowered cook yield 1% and slightly reduced sensory panel and texture profile analysis texture values. KF gel incorporated at 10% had similar properties to a control low-fat desinewed lamb sausage, while KF at 20% could reduce "toughening" in low-fat sausage products. Use of konjac gel as a fat mimetic could reduce total caloric energy by replacing a portion of the meat in a sausage formulation.

authors

• Osburn, Wesley

published proceedings

• Meat Sci

author list (cited authors)

• Osburn, W. N., & Keeton, J. T.

citation count

• 35

complete list of authors

• Osburn, WN||Keeton, JT

publication date

• January 2004

publisher

• Elsevier  Publisher

published in

• MEAT SCIENCE  Journal

keywords

• Desinewed
• Hydrocolloid
• Konjac Flour
• Lamb
• Low Fat
• Sausage

PubMed Central ID

• 22062231

Digital Object Identifier (DOI)

• 10.1016/j.meatsci.2004.03.001

start page

• 221

end page

• 233

volume

• 68

issue

• 2

URL

• http%3A%2F%2Fdx.doi.org%2F10.1016%2Fj.meatsci.2004.03.001