Quality and stability of reduced-fat fermented pork sausage (Sai Krok E-san) with konjac gel during chilled storage
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Abstract
The quality and shelflife of reduced-fat Thai fermented pork sausage (Sai Krok E-san) wereevaluated andthe effect of replacing pork backfat with konjac gel on the changes in qualities during chilled storage was measured. Weight loss, pH, color and protein degradation between control (30% pork back fat) and reduced-fat products (50% of substitution pork back fat with konjac gel) were not significantly different (p<0.05). However, reduced-fat product with konjac gel exhibited a superior texture, with higher values for hardness, cohesiveness, gumminess, springiness and chewiness (p<0.05). During the 2 weeks of storage, lipid oxidation was lower in the reduced-fat sample (p<0.05) when compared with the control, thereafter these values for both products were increased without significant differences (p>0.05). Although lactic acid bacteria (LAB) were not influenced by the reformulation (p<0.05), LAB gradually increased during storage and ranged from 8 log CFU/g at the begining to 9 log CFU/g after 4 weeks. The sensory panel stated that both products had acceptable sensory quality if the products were kept less than 3 weeks. Longer periods led to a more rancid flavor, especially in the control sample.
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