| The purpose of this study was to incorporate selected fat replacers into sausage patty and crumble products thereby ultimately developing an acceptable product comparable to full-fat counterparts. Oat based, oat based w/smoke and cure, dairy based w/fig paste, konjac based, and oat based w/modified food starch fat replacer systems were used in sausage patties and crumbles formulations. Spice formulation and processing methods, once determined after 244 trial formulations, were held constant. Cooking losses, chemical, rancidity and sensory analyses were performed at days 0 and 30. Texture Profile Analyses and Hunter color measurements were performed at day 15. The low-fat sausage patty products were not different (P > 0.05) from the controls for the Hunter color values ‘a’ and ‘b’ on raw patties and Hunter color ‘L’ and ‘b’ values for cooked sausage patties; the TPA values for springiness; rancidity at day 0 and the nitrogen free extract values. There were differences (P < 0.05) between the low-fat sausage patty and control products for cooking loss; chemical analyses for protein, fat, moisture, and ash; TBARS values; Hunter color values ‘L’ and ‘b’ for raw patties and Hunter color ‘a’ values for cooked patties; Texture Profile Analysis (TPA) hardness, cohesiveness, and chewiness values; QDA values for appearance, flavor, texture, juiciness, rancidity, and overall. The sausage crumbles were not different (P > 0.05) from the control for protein, Hunter color values ‘L’, ‘a’, and QDA values for ‘appearance’ and ‘juiciness’. There were differences (P < 0.05) between the low-fat sausage crumbles and the control product in cooking loss, fat, moisture, nitrogen free extract, and ash values; TBARS values; Hunter color values ‘L’, ‘a’, ‘b’ for the raw crumbles and ‘b’ values for the cooked crumbles; QDA values for the attribute ‘flavor’, ‘texture’, ‘rancidity’ and ‘overall’. In summary, low-fat sausage patties and sausage crumbles were produced that were acceptable and not different from their full-fat counterparts. |
