title: Effect of fat quality on sausage processing, texture, and sensory characteristics.
abstract: Fresh pork sausage was manufactured to determine the effects of animal diet (unsaturated or control) and inclusion of corn oil during processing (0% and 14% fat replacement). Bologna was manufactured to investigate only diet effects. Processing, textural, sensory, visual, and storage characteristics were evaluated. Processing yield was improved 2.9 percentage units in fresh sausage but reduced 1.8 units in bologna in unsaturated compared with control diets. Break strength of fresh sausage was reduced 0.6 kg by oil inclusion. Both unsaturated fat and including oil during processing resulted in softer texture of fresh sausage, while increased unsaturation in bologna resulted in firmer or unchanged textural properties. Fresh sausage with oil was lighter colored (5.3 L* units increased) with more fat smearing. In fresh sausage, lipid oxidation remained below 1mg/kg MDA during 12 weeks frozen storage. Overall, changes in fat quality minimally affected sausage quality, likely providing acceptable products to consumers.
authors: Department of Animal Science, University of Illinois at Urbana-Champaign, Urbana, IL 61801, United States. Electronic address: aabaer2@illinois.edu.
authors: Arica A
authors: AA
authors: Baer
authors: Department of Animal Science, University of Illinois at Urbana-Champaign, Urbana, IL 61801, United States. Electronic address: adilger2@illinois.edu.
authors: Anna C
authors: AC
authors: Dilger
mesh_terms: D000328:Adult; D000821:Animal Feed; D000818:Animals; D003116:Color; D003258:Consumer Behavior; D004032:Diet / Q000662:veterinary; D005227:Fatty Acids / Q000032:analysis*; D005260:Female; D005511:Food Handling; D063427:Food Quality; D006801:Humans; D006863:Hydrogen-Ion Concentration; D008297:Male; D008461:Meat Products / Q000032:analysis*; D010084:Oxidation-Reduction; D013552:Swine; D013649:Taste; D017392:Thiobarbituric Acid Reactive Substances / Q000032:analysis; D055815:Young Adult
chemical_list: D005227:Fatty Acids; D017392:Thiobarbituric Acid Reactive Substances
keywords: Dried distillers grains with solubles; Fat quality; Fatty acid profile; Pork; Sausage; Sensory