title: Quality of low fat pork sausage containing milk-co-precipitate.
abstract: Low fat pork sausages were prepared with minced pork, spices, salt and tetra sodium pyrophosphate. Milk co-precipitate (MCP) obtained from skim milk was added at 0-2% levels as fat replacer and a suitable formulation was arrived at by evaluating physico-chemical and sensory parameters. The formulation with 1% MCP had higher flavour, juiciness and overall acceptability scores than others. The sausage with 1% MCP also had better emulsion stability, lower fat content, better cooking yield and lower cholesterol content compared to control.
authors.affiliation: NTR College of Veterinary Science, Gannavaram, 521102 India.
authors.forename: Naga Mallika
authors.initials: NM
authors.lastname: Eswarapragada
authors.forename: P Masthan
authors.initials: PM
authors.lastname: Reddy
authors.forename: K
authors.initials: K
authors.lastname: Prabhakar
keywords: Low fat; Milk-co-precipitates; Pork sausages