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Quality and stability of reduced-fat fermented pork sausage (Sai Krok E-san) with konjac gel during chilled storage
Author(s)
Date Issued
January 1, 2020
Type
Article
Abstract
The quality and shelflife of reduced-fat Thai fermented pork sausage (Sai Krok E-san) were evaluated and the 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.
Citation
International Journal of Agricultural Technology, 16(1), 143-154, 2020