title: Konjac gel as pork backfat replacer in dry fermented sausages: processing and quality characteristics.
abstract: The effect of replacing animal fat (0%, 50% and 80% of pork backfat) by an equal proportion of konjac gel, on processing and quality characteristics of reduced and low-fat dry fermented sausage was studied. Weight loss, pH, and water activity of the sausage were affected (P<0.05) by fat reduction and processing time. Low lipid oxidation levels were observed during processing time irrespective of the dry sausage formulation. The fat content for normal-fat (NF), reduced-fat (RF) and low-fat (LF) sausages was 29.96%, 19.69% and 13.79%, respectively. This means an energy reduction of about 14.8% for RF and 24.5% for LF. As the fat content decreases there is an increase (P<0.05) in hardness and chewiness and a decrease (P<0.05) in cohesiveness. No differences were appreciated (P>0.05) in the presence of microorganisms as a result of the reformulation. The sensory panel considered that NF and RF products had acceptable sensory characteristics.
authors.affiliation: Institute of Food Science, Technology and Nutrition, ICTAN-CSIC (Formerly Instituto del Frío), Ciudad Universitaria, 28040-Madrid, Spain. claudia@ictan.csic.es
authors.forename: C
authors.initials: C
authors.lastname: Ruiz-Capillas
authors.forename: M
authors.initials: M
authors.lastname: Triki
authors.forename: A M
authors.initials: AM
authors.lastname: Herrero
authors.forename: L
authors.initials: L
authors.lastname: Rodriguez-Salas
authors.forename: F
authors.initials: F
authors.lastname: Jiménez-Colmenero
mesh_terms: D000273:Adipose Tissue; D031056:Amorphophallus; D000818:Animals; D018752:Diet, Fat-Restricted; D004041:Dietary Fats; D002149:Energy Intake; D005285:Fermentation; D005511:Food Handling / Q000379:methods*; D005782:Gels; D006801:Humans; D006863:Hydrogen-Ion Concentration; D015227:Lipid Peroxidation; D008461:Meat Products / Q000032:analysis* / Q000592:standards; D013552:Swine; D013649:Taste; D014867:Water / Q000502:physiology
chemical_list: D004041:Dietary Fats; D005782:Gels; D014867:Water