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.
ASJC Scopus subject areas
- Food Science