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African Journal of Biotechnology

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Reducing fat and sodium content in pork sausage

Jonhny De Azevedo Maia Junior, Fábio Da Costa Henry, Felipe Roberto Ferreira Amaral Do Valle, Meire Lelis Leal Martins, Célia Raquel Quirino, Rafael Dos Santos Costa

Abstract


This work aimed to prepare pork sausage using xanthan gum and light salt (NaCl/KCl) to replace the fat and common salt (NaCl), respectively, and to assess the impact of the changes in the chemical and sensory characteristics of the product. The consumers evaluated sensory acceptance with respect to flavor, odor, texture and appearance (mixed 9-point structured hedonic scale). The use of xanthan gum resulted in a decrease of 27.27% in fat content, 19.54% in the energy value and an increase in the percentage of moisture, thus giving a higher industrial yield. With the use of light salt, there was a reduction of 71.77% in sodium and an increase of 124.73% in potassium content. Formulation 1 scored the highest means for acceptance of appearance. On the other hand, formulation 2 scored the highest means for acceptance for the other attributes.

Keywords: Meat products, light salt, sensory acceptance.

African Journal of Biotechnology Vol. 12(24), pp. 3847-3853



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