EFFECT OF PARTIAL FAT SUBSTITUTION WITH DIETARY FIBER ON SENSORY PROPERTIES OF FINELY COMMINUTED SAUSAGES PART I. WHEAT AND OAT FIBER
 
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Pol. J. Food Nutr. Sci. 2005;55(3):309–314
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ABSTRACT
The study aimed at investigating the effect of the partial replacement of fat (7.5% and 10%) in finely comminuted sausages with rehydrated wheat and oat fiber on the texture of these sausages and their sensory quality. The contents of water, fat and protein were determined in the end products. The texture of the sausages was determined (using a testing machine) through shear force and work, compressive force at the first compression - hardness I, compressive force at the second compression - hardness II, cohesiveness and elasticity. The sensory quality of the processed meat products was investigated using the quantitative descriptive analysis and the simultaneous evaluation of consumer liking. In the dietary fiber-supplemented sausages, fat content was observed to decrease significantly (from 24% in the control sausage to approx. 18% in the products with the 10% addition of fiber). Statistically significant changes were observed in the investigated texture parameters, except for shear work, which were however not detectable either in the profile analysis or in the evaluation of consumer degree of liking replaced with wheat fiber was confirmed in the profile analysis, which was manifested in the increased watery texture of these samples. Profile analysis included the evaluation of 16 selected attributes concerning the colour, texture, aroma and taste of the sausages. It was found that fat substitution with wheat fiber affected the intensity of the meaty, spicy, salty and hot taste, and resulted in the increased watery texture of the sausages. Sausages with the 7.5% fat replacement exhibited also increased springiness. The application of oat fiber caused an increase in the intensity and uniformity of colour, and a decrease in the intensity of taste and fatty aroma of the meat products. The degree of consumer liking of these sausages, despite the above-mentioned qualitative changes, was not lower than that of the traditional products.
ISSN:1230-0322