Quality of frankfurter-type sausages with added pig skin and wheat fiber mixture as fat replacers

• Published in: Meat science Vol. 93; no. 4; pp. 849 - 854
• Main Authors: Choe, Ju-Hui, Kim, Hack-Youn, Lee, Jong-Moon, Kim, Yong-Jae, Kim, Cheon-Jei
• Format: Journal Article
• Language: English
• Published: England Elsevier Ltd 01.04.2013
• Subjects: Animals; Consumer Behavior; Cooking; Diet; Dietary Fats - analysis; Dietary Fiber; Dietary Proteins - analysis; Emulsions - chemistry; Energy Intake; Frankfurter; Hardness; Humans; Low-fat sausages; Mastication; Meat Products - analysis; Meat Products - standards; Pig skin; Quality characteristics; Skin; Swine; Triticum; Water - analysis; Wheat fiber; Low-fat sausages; Frankfurter; Wheat fiber; Pig skin; Quality characteristics
• ISSN: 0309-1740; 1873-4138
• DOI: 10.1016/j.meatsci.2012.11.054

Pig skin and wheat fiber mixture (PSFM) were assessed as fat replacers in frankfurter-type sausages. The addition of PSFM increased the moisture and protein content in the sausage because of the water binding capacity in wheat fiber and protein content in pig skin. The sausage sample containing 20% PSFM had 50% less fat, 32% fewer calories, and showed 39.5% less cooking loss than those of the control (p<0.05). High PSFM content resulted in more stable meat emulsions and increased hardness, cohesiveness, gumminess, and chewiness. No significant differences were observed in color, flavor, tenderness, juiciness, warm-off flavor, and overall acceptability between the control and sausage sample with PSFM by the sensory panel. Therefore, PSFM could be used as fat replacers to obtain lower calories, and higher moisture, protein contents, and emulsion stability than in low-fat frankfurter-type sausages without PSFM.