Development of a New Formulation for Low Fat and Functional Sausage

Subject Areas : Microbiology

Elnaz Zeinalzadeh ¹ (دانش آموخته کارشناسی ارشد دانشگاه آزاد اسلامی، واحد علوم و تحقیقات تهران، دانشکده علوم و مهندسی صنایع غذایی، گروه علوم و صنایع غذایی، تهران، ایران)
Maryam Mizani ² (دانشیار دانشگاه آزاد اسلامی، واحد علوم و تحقیقات تهران، دانشکده علوم و مهندسی صنایع غذایی، گروه علوم و صنایع غذایی، تهران، ایران)
Mohammad Chamani ³ (دانشیار دانشگاه آزاد اسلامی، واحد علوم و تحقیقات تهران، دانشکده کشاورزی و منابع ظبیعی، گروه علوم دامی، تهران، ایران)
Abbas Gerami ⁴ (دانشیار دانشگاه تهران، دانشکده ریاضی آمار و علوم کامپیوتر)

Received: 2010-01-26 Accepted : 2010-01-26 Published : 2014-03-21

Keywords: Functional, Low fat, Sausage,

Abstract :

Introduction: It has been proved that certain dietary fat and cholesterol cause cardiovascular diseases and obesity and there is an increasing consumers’ demand for low fat and low calorie food products. Therefore the aim of this research work is to develop and formulate a low fat meat product namely the functional sausage.Materials and Methods: In order to reduce the fat and cholesterol contents of the product and produce a low fat and functional sausage, 25% of full fat meat (17% fat) in the formulation was replaced with 1.2% and 1.7% dietary fiber, (z-trim originated from corn) and calcium gluconate (20% RDA) as a calcium source. A series of physicochemical tests were carried out on the formulated product to understand the behavior of finished low fat, functional sausage.Results: The results indicated that the fat, cholesterol and calorie contents were reduced by 34%-63%, 35%-51% and 27%-46% respectively as compared to the control.Conclusion: A combination of corn z-trim and calcium gluconate improves the physicochemical and nutritional properties as well as the emulsification quality of the formulated product. 1.7% z-trim and calcium gluconate was selected as the best formulation.

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