Physical and Sensory Characteristics of Reduced Fat Italian Sausage Prepared with Oatmeal

W.L. Kerr*, S.G. Choi and E.L. Andress**

* Dept. of Food Science and Technology, University of Georgia, Athens,GA 30602
** Dept. of Foods and Nutrition, University of Georgia, Athens, GA 30602

Paper 33C-7. Presented at the Institute of Food Technologists Annual Meeting, Las Vegas, NV, July 14, 2004.

Abstract

Reduced fat Italian sausage was prepared with oatmeal at 10, 20, and 30% (w/w), and oatmeal precook times of 0, 2, and 4 minutes. Cook loss and expressible moisture, cutting force and texture profile analysis, color, and consumer sensory analysis were analyzed by response surface methodology. Minimum cook loss occurred at 16.3% oatmeal and 0.76 min precook time, while expressible moisture decreased with increasing oatmeal levels and decreasing precook time. In general, both cutting force and hardness decreased with oatmeal level. Measurements of L*, a*, and b* showed a slightly lighter product, and a shift to more red and yellow cooked product at intermediate oatmeal levels and precook times. For sensory attributes, both oatmeal level and precook time were significant. Greatest flavor and texture likeability were attained with oatmeal levels of 3-12%, and precook times of 1.5-3 minutes. Greatest overall likeability occurred over a region of 0-14% oatmeal, and 1.1-3.3 minutes.

Objectives

   1.   To evaluate the use of oatmeal in the preparation of low fat sausage
   2. To demonstrate how different levels and precooking times affected the properties and likeability of the sausage

Materials and Methods

Results

Table 1: Salsa pH vs. ANOVA and response surface statistics for sausage properties as a function of oatmeal level and precook time
Response Range Oatmeal
p value
Precook Time
p value
Oatmeal* Precook
p value
Lack of Fit
p > F
Optimal Points (oatmeal/precook time)
%Cooking Loss 1.2 - 1 3.3 0.031 0.005 0.0038 <0.0001 0.89 2.07% (16.3/0.7) min
%Expr Moisture 2.0 - 7.7 <0.0001 <0.0001 0.075 0.0044 0.93 NA
Cutting Force (g) 790 - 1999 <0.0001 0.39 0.013 0.030 0.86 NA
Hardness (g) 1109 - 4968 <0.0001 0.073 <0.0001 0.17 0.96 NA
Adhesiveness (g s)   0.024 0.22 0.55 0.32 0.41 889 gs (12.9/1.4) max
Cohesiveness   <0.0001 0.004 0.25 0.012 0.83 0.39 (31.7/2.4) sp
L* 42.5 - 50.2 0.047 0.20 0.36 0.15 0.52 45.7 (14.7/2.4) sp
a* 3.86 - 5.28 0.67 0.19 0.14 0.0098 0.68 4.86 (14.7/2.43) max
b* 8.6 - 15.8 0.021 0.41 0.27 0.089 0.62 12.5 (8.93/2.22) sp
Sensory Flavor 4.74 - 6.78 <0.0001 0.0076 <0.0001   ~1 7.03 (3.26/3.17) max
Sensory Texture 4.37 - 7.02 <0.0001 0.12 0.0077   ~1 6.89 (6.04/2.26) max
Sensory Color 5.3 - 6.02 0.86 0.0009 0.0013   ~1 NA
Overall Likeability 4.51 - 6.79 <0.0001 0.0044 <0.0001   ~1 6.96 (8.05/2.27) max
NA=optimum out of data range, min=minimum, max=maximum, sp=saddle point

Cooking loss and Expressible water


Figure 1. Cooking loss


Figure 2. Expressible moisture

Texture Analysis


Figure 3. Cutting force

Sensory Evaluation


Figure 4. Flavor


Figure 5. Texture
Figure 6. Overall likeability

Conclusion


This material is based upon work supported by the Cooperative State Research, Education, and Extension Service, U.S. Department of Agriculture, under Agreement No. 00-51110-9762.

Document Use:

Permission is granted to reproduce these materials in whole or in part for educational purposes only (not for profit beyond the cost of reproduction) provided the authors and the University of Georgia receive acknowledgment and this notice is included:

Reprinted with permission of the University of Georgia. W.L. Kerr, S.G. Choi and E.L. Andress. 2004. Physical and Sensory Characteristics of Reduced Fat Italian Sausage Prepared with Oatmeal. Athens, GA: The University of Georgia, Cooperative Extension Service.

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