MOGHAZY, E. (1999). REDUCED - FAT SAUSAGE AS AFFECTED BY USING FAT REPLACERS, NATURAL BEEF FLAVOR AND COLLAGEN CASINGS. Egyptian Journal of Agricultural Research, 77(2), 873-889. doi: 10.21608/ejar.1999.335718
ELSHAHAT A. MOGHAZY. "REDUCED - FAT SAUSAGE AS AFFECTED BY USING FAT REPLACERS, NATURAL BEEF FLAVOR AND COLLAGEN CASINGS". Egyptian Journal of Agricultural Research, 77, 2, 1999, 873-889. doi: 10.21608/ejar.1999.335718
MOGHAZY, E. (1999). 'REDUCED - FAT SAUSAGE AS AFFECTED BY USING FAT REPLACERS, NATURAL BEEF FLAVOR AND COLLAGEN CASINGS', Egyptian Journal of Agricultural Research, 77(2), pp. 873-889. doi: 10.21608/ejar.1999.335718
MOGHAZY, E. REDUCED - FAT SAUSAGE AS AFFECTED BY USING FAT REPLACERS, NATURAL BEEF FLAVOR AND COLLAGEN CASINGS. Egyptian Journal of Agricultural Research, 1999; 77(2): 873-889. doi: 10.21608/ejar.1999.335718
REDUCED - FAT SAUSAGE AS AFFECTED BY USING FAT REPLACERS, NATURAL BEEF FLAVOR AND COLLAGEN CASINGS
Food Technology Research Institute, Agricultural Research Centre, Giza, Egypt
Abstract
Reducing the fat in the meat products decreases the overall acceptability of these products but, there is an increasble worrying of having the fatty foods specially meat products, therefore, reduced-fat meal products should be available for population with retaining traditional full-fat properties in these products. Full-fat sausage (control), reduced-fat sausage (control), reduced-fat sausages treated with iota-carrageenan (RFT1 ), xanthan gum (RFT2) and soy protein isolate (RFt3) were processed under this study. Proximate chemical composition, cholesterol content, caloric content, physical and sensory properties were evaluated. Also, carrageenan and xanthan distribution in the finished products were investigated. The results indicated that the differences in chemical composition of raw and cooked sausage products were nearly due to reducing the fat and increasing the added water in the reduced-fat sausages. The cooked reduced-fat sausage products recorded lower cholesterol contents than the cooked full-fat sausage. Any way, RFT1 was the best treatment, whereas, it had no thawing loss of frozen batter, the lowest cholesterol and calories contents, the lowest cooking loss and the highest water holding capacity, in addition to good plasticity and color when compared to the other products under this study. According to the overall acceptability, the FiFT1 was the best treatment among all the treatments. On the other hand, in the cooked finished product, carrageenan distribution was preferred when compared to xanthan distribution. Therefore, it can be concluded that the best treatment was RFT.' which is recommended to produce the reduce-fat sausage and retaining traditional full-fat properties
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