| Normal and pale, soft, and exudative (PSE) pork hams were used to develop reduced-fat Chinese sausage products using konjac flour gel as a fat substitute. Sausages made with PSE pork had higher (P Effects of cooking method (conventional oven and grill) were also evaluated. Regular-fat grilled sausages had higher (P Reduction of salt level and storage time (5 weeks) did not significantly change the moisture content, pH, shear force, Hunter color, TBARS value, water-holding capacity or microbiological quality of reduced-fat Chinese sausages. Low-sugar sausage containing saccharin had higher (P Uncured sausages with added potassium sorbate had higher water-holding capacities than products without potassium sorbate. Moisture, protein, and fat content, cooking loss, and total plate counts were not affected by sodium nitrite or potassium sorbate levels. |
