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Evaluation of Partially Defatted Chopped Beef in Fermented Beef Snack Sausage
Author(s) -
SMITH G. L.,
STALDER J. W.,
KEETON J. T.,
PAPADOPOULOS L. S.
Publication year - 1991
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1991.tb05277.x
Subject(s) - food science , aroma , mouthfeel , chemistry , flavour , moisture , fermentation , taste , raw material , organic chemistry
Five levels (0, 5, 10, 15, 20%) of partially defatted chopped beef (PDCB) were substituted for lean in fermented beef stick sausage to evaluate changes over a 90 day period (24°C). Replacement of 0, 5, 10, 15, and 20% of the lean with PDCB did not affect percentage of fat, moisture, protein, moisture:protein ratio, or a w of the final product. TBA values were different (P<0.05) between storage periods, but were all lower than those associated with oxidative rancidity. Warner‐Bratzler shear values increased incrementally with increasing PDCB but were still within acceptable limits. Sensory profiles indicated that concentration of PDCB in the formulation had no effect on aroma, mouthfeel, taste, or texture of the product over storage time.