Textural properties of Turkey sausage using pea fiber or potato starch as fat replacers

E. Varga-Visi, B. Toxanbayeva, G. Andrássyné Baka, R. Romvári

Research output: Contribution to journalArticle

2 Citations (Scopus)

Abstract

The fat content of Bologna-Type Turkey sausages was partially replaced with pea fi ber or potato starch. Textural properties of full fat Turkey sausage were mainly restored in sausages when fat was partially replaced with some levels of pea fi ber (0.6, 1.2%) or potato starch (1.9%). Authors observed signifi cant correlation (P<0.01) between instrumentally measured values of hardness and chewiness and sensory ratings of low fat sausages.

Original languageEnglish
Pages (from-to)36-43
Number of pages8
JournalActa Alimentaria
Volume47
Issue number1
DOIs
Publication statusPublished - Mar 2018

Keywords

  • Chewiness
  • Cohesiveness
  • Hardness
  • Low fat sausage
  • Texture profi le analysis
  • Turkey

ASJC Scopus subject areas

  • Food Science

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