Effect of apple pomace fiber and pork fat levels on quality characteristics of uncured, reduced-fat chicken sausages

• DOI: 10.3382/ps/pew096
• Publication Date: 2016-03-31T01:53:59Z
• Authors: Yun-Sang Choi; Young-Boong Kim; Ko-Eun Hwang; Dong-Heon Song; Youn-Kyung Ham; Hyun-Wook Kim; Jung-Min Sung; Cheon-Jei Kim
• Keywords: Chewiness; Pomace; Lightness; Fat substitute

The effects of reducing pork fat level from 30 to 25 and 20% by partially substituting with 1 2% apple pomace fiber were investigated based on the evaluation physicochemical properties textural uncured, reduced-fat chicken sausages. Increased resulted in decreased moisture content, cooking loss, total expressible fluid separation, yellowness sausages, whereas, an increase caloric energy, pH, lightness, redness, hardness, cohesiveness, gumminess, chewiness was observed. results showed that sausage samples increased had lower redness. this study show inclusion formulation will successfully reduce content emulsion while improving quality characteristics relative regular-fat (30%) control.