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Meat Sci. 2007 Feb;75(2):283-9. doi: 10.1016/j.meatsci.2006.07.013. Epub 2006 Sep 28.

Textural and sensory properties of low fat pork sausages with added hydrated oatmeal and tofu as texture-modifying agents.

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Division of Applied Life Science, Graduate School, Gyeongsang National University, Jinju, Gyeongnam 660-701, Republic of Korea.


Low fat sausages were prepared with added hydrated oatmeal or tofu as texture-modifying agents at levels of 10%, 15%, and 25% (w/w), respectively. The effects of the type and level of texture-modifying agents on the physical and sensory properties of low fat sausages were investigated. The water-holding capacity in sausage products increased by increasing the hydrated oatmeal level, but no significant differences was observed by the addition of tofu. The higher level of the agents produced a sausage product with less cooking loss and with a softer texture. The moisture absorption measurements suggest that the decrease in hardness of oatmeal-added sausage products may be due to the higher water-retention properties of oatmeal in response to heat treatment, while that of tofu-added sausage products may be associated with a weaker internal structure of tofu than the pork loin. The sensory evaluations indicated that the greatest overall acceptability in a low fat sausage was attained when the hydrated oatmeal or tofu were at their 15% addition level, respectively.

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