Development of Fat Optimized Sausages: Influence on Sensorial and Nutritional Properties

M. Kryger; J. Knabe; P.G. Braun; C. Wiacek

Development of Fat Optimized Sausages: Influence on Sensorial and Nutritional Properties

In: 63rd International Congress of Meat Science and Technology

Authors:

M. Kryger

M. Kryger Department of Food Hygiene, Leipzig University, Leipzig, Germany; maria.kryger@vetmed.uni-leipzig.de

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J. Knabe

J. Knabe Department of Food Hygiene, Leipzig University, Leipzig, Germany; maria.kryger@vetmed.uni-leipzig.de

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P.G. Braun

P.G. Braun Department of Food Hygiene, Leipzig University, Leipzig, Germany; maria.kryger@vetmed.uni-leipzig.de

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, and

C. Wiacek

C. Wiacek Department of Food Hygiene, Leipzig University, Leipzig, Germany; maria.kryger@vetmed.uni-leipzig.de

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Type:: Chapter

Pages:: 953–954

DOI:: https://doi.org/10.3920/9789086868605_427

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The popular liver sausage with an average fat content of 40% was modified in fat content and fat composition using lean meat and tuna oil. Focussed on the sensory profile, the reformulated product showed no significant differences in appearance, colour, odour, composition and taste throughout shelf life of three weeks. Consistency distinctions were analysed but assessed to be acceptable.

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

E-Book ISBN:: 9789086868605

Publisher:: Wageningen Academic

Print Publication Date:: 15 Nov 2017

Subjects
- Life Sciences

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Development of Fat Optimized Sausages: Influence on Sensorial and Nutritional Properties

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

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