Textural and sensory properties of low fat pork sausages with added hydrated oatmeal and tofu as texture-modifying agents
- Authors
- Yang, Han-Sul; Choi, Sung-Gil; Jeon, Jin-Tae; Park, Gu-Boo; Joo, Seon-Tea
- Issue Date
- Feb-2007
- Publisher
- ELSEVIER SCI LTD
- Keywords
- low fat sausage; oatmeal; tofu; texture; acceptability
- Citation
- MEAT SCIENCE, v.75, no.2, pp.283 - 289
- Indexed
- SCIE
SCOPUS
- Journal Title
- MEAT SCIENCE
- Volume
- 75
- Number
- 2
- Start Page
- 283
- End Page
- 289
- URI
- https://scholarworks.bwise.kr/gnu/handle/sw.gnu/28461
- DOI
- 10.1016/j.meatsci.2006.07.013
- ISSN
- 0309-1740
- Abstract
- Low fat sausages were prepared with added hydrated oatmeal or tofu as texture-modifying agents at levels of 10%, 15%, and 25% (w/w), respectively. The effects of the type and level of texture-modifying agents on the physical and sensory properties of low fat sausages were investigated. The water-holding capacity in sausage products increased by increasing the hydrated oatmeal level, but no significant differences was observed by the addition of tofu. The higher level of the agents produced a sausage product with less cooking loss and with a softer texture. The moisture absorption measurements suggest that the decrease in hardness of oatmeal-added sausage products may be due to the higher water-retention properties of oatmeal in response to heat treatment, while that of tofu-added sausage products may be associated with a weaker internal structure of tofu than the pork loin. The sensory evaluations indicated that the greatest overall acceptability in a low fat sausage was attained when the hydrated oatmeal or tofu were at their 15% addition level, respectively. (c) 2006 Elsevier Ltd. All rights reserved.
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