No abstract

The effects of fat reduction by increasing water content and the addition of whey protein and hydrocolloids on the instrumental texture profile, microstructure and water holding capacity of low-fat chicken sausages were analysed. Low-fat sausages were prepared with fresh breast chicken meat; in all formulations, a 3:7 ratio guar/xanthan gum was used. A factorial design with three levels of added fat (0%, 1.98% and 4.96%), two levels of whey protein concentrate (0.64% and 1.94%), and two levels of the hydrocolloids (0.13% and 0.32%) was applied. Samples were heat-processed (73°C final internal temperature) and, after cooling, chemical composition of the sausages was determined and scanning electron microscopic images were obtained. Colour was measured with a tristimulus reflectance colorimeter. Texture profile analysis of sausages was performed and the results were related to sample formulations. Extra-lean products with a fat content lower than 0.5 g/100 g product showed very good quality attributes determined by a sensory panel.