Industry News - AM

Study looks at impact of replacing sausage fat with quinoa


By Rita Jane Gabbett on 8/23/2016

A study published in the Journal of Food Science concluded that replacing pork back fat by boiled quinoa in dry sausage manufacturing is a feasible strategy even though it alters the product in a number of ways, the Institute for Food Technology reported.

The researchers prepared three types of sausages: a control (no fat replacement; 30 percent of pork back-fat), a quinoa half-fat (50 percent of fat replacement; 15 percent of pork back-fat) and a quinoa low-fat (85 percent of fat replacement; 4.5 percent of pork back-fat) sausage. They were analyzed for proximate and microbial composition, volatile compounds and instrumental texture and color. In addition, they also conducted descriptive and hedonic sensory analyses.

The researchers found that fat reduction resulted in higher water activity, protein content, hardness, chewiness, and redness values and spice-derived volatile levels, and in lower cohesiveness values. Furthermore, the descriptive sensory analysis showed a higher pungent flavor and lower juiciness in the low-fat sausages than in control sausages.

In spite of those differences, fat reduction did not result in a decreased overall acceptance of the sausages by consumers, according to the research analysis.

Previously, different approaches have been studied in order to reduce the fat content of dry-cured sausages. Among them, the use of polysaccharides, such as fiber, gums, or starch, have been proposed for fat replacing. The researchers wanted to study starchy grains and vegetables as potential fat replacers and chose quinoa for this research.


 
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