Premium
Utilisation of fruit fibres in conventional and reduced‐fat cooked‐meat sausages
Author(s) -
García M Luisa,
Cáceres Ester,
Selgas M. Dolores
Publication year - 2007
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2753
Subject(s) - food science , orange (colour) , dietary fibre , chemistry , fat substitute , sensory analysis , cooked meat
The effect of several fruit dietary fibres on the sensory properties of conventional and reduced‐fat cooked‐meat sausages is studied. Fruit fibres were assayed at 15 and 30 g kg −1 concentrations. The energy value reduction of the final products was close to 30%. Instrumental measurements of colour and texture were performed. Sensory properties were estimated by hedonic tests. A correlation principal component analysis was performed. The results of textural analysis showed that the differences between batches were mainly related to the fat content. However, sensory analysis indicated that the most appreciated batches were those manufactured with orange fibre, although their colour was more yellow than the remainder. As a consequence, it is possible to manufacture conventional and hypocaloric cooked sausages containing fruit fibres mainly at a concentration of 15 g kg −1 of fibre and obtain a sensorial acceptable product. Copyright © 2006 Society of Chemical Industry