Physicochemical and textural properties, and volatile compounds of comminuted sausages with various added fat levels and fat replacers were evaluated. Sausages without added fat had higher expressible moisture and texture values, but their lightness and yellowness values were lower, as compared with sausages with 5%, 10%, or 15% fat. Increased fat levels with constant amounts of lean meat and added water increased the lightness and yellowness values, but tended the redness values tended to be similar. Low-fat sausages (LFSs, <3%) containing non-meat proteins, except egg white protein, had reduced texture values similar to those of regular-fat counterparts (RFC). The addition of non-meat proteins, except egg white protein, as components of fat replacers in LFS improved the textural characteristics, making them similar to those of RFC. LFSs containing sodium caseinate had reduced concentrations of pentadecanal and octadecanal, resulting in similar volatile compositions to those of RFC. Thus, sodium caseinate was the best non-meat protein for the improvement of both texture and flavour of LFSs.

In order to determine the optimum method for extraction of the entire flavour profile of sausages, three extraction techniques, solvent extraction (SE), purge and trap (PT), and simultaneous distillation extraction (SDE), were compared. Similarly, to effectively analyse the volatile compounds of low-fat (<3%) and regular-fat (approximately 15%) sausages, three isolation techniques were investigated and gas chromatography (GC) and gas chromatography-mass spectrometry (GC/MS) were used for final identification of compounds. A total of thirty-three volatile compounds were identified in the sausages by SDE, twelve by SE, and nine by PT. In the SE method, fats interfered in the extraction of some volatile components, resulting in lower recovery and longer isolation time when compared with the other two methods. The PT method might not be a good extraction method because of the loss of heterocyclic compounds. However, the SDE method showed greater yields and recognized more volatiles when compared with SE. Furfural, transcaryophyllene, and myristicine were the predominant volatile compounds extracted by SDE. These results suggest that the SDE method is the most efficient method in isolating volatile compounds in both regular-and low-fat sausages. The amounts of volatile compounds, such as, 4-acethyl-3-methyl pyrazole, 1,4-dimethyl benzene, p-ethylguaiacol and b-caryophyllene were higher in regular-fat sausages; however, the amounts of myristicine and hexadecanoic acid were higher in low-fat sausages.*Mean values of triplicates. Mean values with same letters were not different (P > 0.05).Volatile compounds from comminuted sausages S. S. Yoo et al.

This study was conducted to investigate the effect of various combinations of sugars, amino acids, and fatty acids (oleic/ linoleic aicds) on volatile compounds of low-fat sausages (LFSs) to have similar characteristics to those with regular-fat counterparts (RFC). The addition of glucose or fructose alone in LFC increased the concentrations of myristicine, pentadecanal and octadecanal, as compared to RFC. In addition, LFSs containing lysine alone had higher concentration of myristicine, as compared to those with RFC. Without the addition of both oleic and linoleic acids, LFS containing glucose in combination with various amino acids, such as alanine, aspartic acid, cysteine, and lysine, had higher concentration of myristicine, as compared to RFC. Furthermore, myristicine content (ppm) of LFSs was different from those of RFC, regardless of the concentration of lysine in combined with glucose or fructose. LFSs containing oleic and linoleic acids with the combination of glucose/glycine or glucose/alanine had the most similar volatile compounds to those of RFC. These results indicated that volatile compounds isolated from smoked LFSs containing sodium caseinate as a fat replacer and the multiple combinations of sugar, amino acids, and fatty acids had the most similar volatile compounds to those of RFC. (Manley, 1989;MacLeod, 1986

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