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Effects of fat replacement with a mixture of collagen and dietary fibre on small calibre fermented sausages
Author(s) -
Ham YounKyung,
Hwang KoEun,
Kim HyunWook,
Song DongHeon,
Kim YongJae,
Choi YunSang,
Kim CheonJei
Publication year - 2016
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.12960
Subject(s) - food science , flavour , chemistry , tbars , lipid oxidation , fermentation , fat substitute , dietary fibre , antioxidant , biochemistry , lipid peroxidation
Summary Effects of fat replacement on physicochemical, microbial and sensory properties of fermented sausages were determined after drying process and 4 weeks of storage. Fermented sausages were formulated with 20% pork back fat (control), and three reduced‐fat treatments were prepared by replacing 25%, 50%, and 75% of fat with a mixture of collagen, dietary fibre and ice (1:1:8). TBARS values of reduced‐fat treatments were significantly lower compared with control after drying ( P ≤ 0.05). As fat replacing ratio increased, fat content decreased significantly ( P ≤ 0.05), whereas moisture, protein and ash content increased significantly ( P ≤ 0.05). There was no marked difference between the treatments in terms of microbial analysis, sensory colour, flavour, off‐flavour or overall acceptability ( P > 0.05) during refrigerated storage. Therefore, replacing pork back fat with a mixture of collagen and dietary fibre in fermented sausages may contribute to reduce lipid oxidation and maintain sensory properties during storage.