PubAg

Main content area

Evaluation of the physical, chemical and sensory properties of fermented summer sausage made from high-oleate pork

Author:
Shackelford, S.D., Miller, M.F., Haydon, K.D., Reagan, J.O.
Source:
Journal of food science 1990 v.55 no.4 pp. 937-941
ISSN:
0022-1147
Subject:
pork, fermented foods, sausages, food composition, oleic acid, physicochemical properties, sensory evaluation
Abstract:
The processing, visual and sensory characteristics of fermented summer sausage formulated with pork containing varying levels of oleic acid and either 15 or 25% fat was evaluated. Sausage made from the high-oleic acid tissues received lower sensory panel scores for springiness, cohesiveness, texture and overall palatability (P < 0.05). However, low-fat (15%) fermented summer sausages produced from the high-oleate tissues were comparable to the control for sensory and visual characteristics.
Agid:
1386214