Journal
MEAT SCIENCE
Volume 122, Issue -, Pages 84-89Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.meatsci.2016.07.022
Keywords
Breakfast sausage; Fat reduction; Meat processing; Organogel; Sensory
Categories
Funding
- Ontario Ministry of Agriculture, Food and Rural Affairs [200473]
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Organogels made with,canola oil, ethyl cellulose (EC; 8, 10, 12 and 14%), and sorbitan monostearate (SMS; 1.5, 3.0%) were used to replace pork fat in breakfast sausages. Some of the formulations with SMS matched the objective hardness (texture analyzer) of the pork fat control; however, sensory hardness was not so easily matched. Using canola oil by itself resulted in lower objective and subjective hardness values than the control. Sensory cohesiveness was not affected by the replacements, but springiness was lower in the treatments without SMS and some of the high EC treatments with SMS. Lightness of organogel treatments was lower than the control, but redness and yellowness values were not affected. Sensory juiciness and oiliness were in general lower in the organogel treatments. Overall, the study demonstrates the potential for the use of organogels in coarse ground meat products, as a means of improving the nutritional profile by replacing saturated fat with mono and poly unsaturated oils. (C) 2016 Elsevier Ltd. All rights reserved.
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