Journal
MEAT SCIENCE
Volume 96, Issue 3, Pages 1242-1249Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.meatsci.2013.11.001
Keywords
Pork; Sausage; Fat quality; Dried distillers grains with solubles; Fatty acid profile; Sensory
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Fresh pork sausage was manufactured to determine the effects of animal diet (unsaturated or control) and inclusion of corn oil during processing (0% and 14% fat replacement). Bologna was manufactured to investigate only diet effects. Processing, textural, sensory, visual, and storage characteristics were evaluated. Processing yield was improved 2.9 percentage units in fresh sausage but reduced 1.8 units in bologna in unsaturated compared with control diets. Break strength of fresh sausage was reduced 0.6 kg by oil inclusion. Both unsaturated fat and including oil during processing resulted in softer texture of fresh sausage, while increased unsaturation in bologna resulted in firmer or unchanged textural properties. Fresh sausage with oil was lighter colored (5.3 L* units increased) with more fat smearing. In fresh sausage, lipid oxidation remained below 1 mg/kg MDA during 12 weeks frozen storage. Overall, changes in fat quality minimally affected sausage quality, likely providing acceptable products to consumers. (C) 2013 Elsevier Ltd. All rights reserved.
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