Evaluation of Ground Pork and Pork Sausage Containing Different Forms of Apple Products

Abstract

Fat contents of ground pork were altered by reducing the amounts of fat trim incorporated and by the inclusion of diferent apple products dfi-esh, rehydrated, and sauce). Panelists could discriminate between ground pork containing 15% or 30% fat (without apples) and between groundpork with 0% or 15% apple (25% fat) but not between formulations with 15% or 25% fat and 10% apple (p<0.05). Incorporation of apple products (15% of total formulation weight) into reduced-fat pork sausage containing 15% fat yielded formulations with comparable flavor and preference scores to sausage with 30% fat, depending on the apple product. Total fat of cookedpork sausage can be reduced by approximately 35% by incorporation of apple products (15%) into reduced fat pork sausage. Inclusion of fresh or rehydrated apples did not significantly influence psychrotrophic bacteria populations or the color ofpork sausage stored at I-2C up to eight days.

Physical Changes of Mesona Blumes Gum/Starch Mixed Gel with Sugars

“…During preparation of a sausage, some sugars should be added into the mixed product, which could improve both the texture and the taste of sausage (Edwards et al 1999). So it is important to analyze the physical changes of such MBG/starch mixed gels with added sugars.…”

Evaluation of modified atmosphere packaging with carbon monoxide for fresh ground pork, fresh pre-rigor pork sausage and fresh post-rigor pork sausage

“…A sensory panel found that pork sausage with 15°Io fat could be used if water was added to replace the rest of the fat (control is 35% fat content) (Ahmed et al, 1990). Edwards et al (1999) used different forms of apple products to reduce the amount of fat in pork sausage. They found that there were no significant differences in consumer acceptance between 15% fat sausage with the apple products and 30% fat sausage without the apple products.…”