Quality Characteristics and Sensory Properties of Reduced-fat Emulsion Sausages with Brown Rice Fiber

Abstract

We evaluated the effects of dietary fiber extracted from brown rice on the quality of reduced-fat emulsion sausage. Reduced-fat emulsion sausage was supplemented with brown rice fiber at levels of 0, 1, 2, 3, and 6%. Adding different levels of brown rice fiber affected the proximate composition of the reduced-fat emulsion sausages (p<0.05), except for protein content. Adding different levels of brown rice fiber influenced the physicochemical properties of the reduced-fat emulsion sausages. The cooking yield, emulsion stability, textural properties, and viscosity of the reduced-fat emulsion sausages containing brown rice fiber improved with increases in added brown rice fiber (p<0.05). The reduced-fat emulsion sausages containing 1-3% brown rice fiber generated sensory evaluation scores similar to those of the high-fat sausage control. These results indicate that reduced-fat emulsion sausages with 1-3% added brown rice fiber had the most acceptable sensory properties and highest quality characteristics compared to the others.

The roles of banana peel powders to alter technological functionality, sensory and nutritional quality of chicken sausage

“…The results are in agreement with those of Choi et al. (2011), where the inclusion of 3%–6% of brown rice fiber led to a decrease in the overall acceptability of the sausage.…”

“…Garcia et al (2002) suggested that adding fiber-rich ingredients in foods like biscuit and fermented sausage creates a negative effect on the sensory aspect and product acceptability. The results are in agreement with those of Choi et al (2011), where the inclusion of 3%-6% of brown rice fiber led to a decrease in the overall acceptability of the sausage.…”

The Assessment of Red Beet as a Natural Colorant, and Evaluation of Quality Properties of Emulsified Pork Sausage Containing Red Beet Powder during Cold Storage

“…Puolanne (1999) reported that the water-binding capacity affected the content of the ingredient and the interactions of the ingredient to each other, in particular, non-meat ingredients. Similar trends in the proximate composition were observed in reducedfat sausage supplemented with brown rice fiber ( Choi et al , 2011 ); in dry fermented sausage supplemented with wheat, oat, and fruit fiber ( García et al , 2002 ); and in emulsified sausage added with goldenrod leaf and stem powder ( Choe et al ., 2011 ). Therefore, red beet powder contributed the moisture and fat content by the emulsion stability.…”

Effects of Pumpkin (Cucurbita maxima Duch.) Fiber on Physicochemical Properties and Sensory Characteristics of Chicken Frankfurters

“…Lee et al (2010) found that similar results, as the pH value of foods was higher for those formulated with pumpkin flour than that in the control. Choi et al (2011) reported that the pH of meat products is higher with increased levels of added brown rice fiber due to minerals such as iron, phosphorus, and calcium. Furthermore, the pH was higher in the chicken frankfurters than that in the meat batter.…”