Evaluation of surimi, fat and water content in a low/no added pork sausage formulation using response surface methodology

• Published in: Meat science 2004-03, Vol.66 (3), p.689-701
• Main Authors: Murphy, S.C., Gilroy, D., Kerry, J.F., Buckley, D.J., Kerry, J.P.
• Format: Article
• Language: English
• Subjects: Analog; ash content; Biological and medical sciences; color; comminuted sausages; Fat replacer; fat replacers; Fish and seafood industries; fish products; food additives; Food industries; Fundamental and applied biological sciences. Psychology; hardness; ingredients; lipid content; meat analogs; Meat and meat product industries; Meat extender; meat quality; oxidative stability; plate count; pork; protein content; response surface methodology; restructured sausages; RSM; Sausage; sausages; sensory properties; shear force; shear strength; shelf life; Surimi; thiobarbituric acid-reactive substances; water content; water holding capacity
• ISSN: 0309-1740; 1873-4138
• DOI: 10.1016/j.meatsci.2003.07.001

Response surface methodology (RSM) was employed for simultaneous analysis of the effects of added surimi (0–40%), fat (5–30%) and water (10–35%), on the physical, textural and sensory characteristics of fresh breakfast pork sausages. Experimental design allowed for evaluation of potential interactive effects between these ingredients. Sausages were evaluated for texture, colour, water holding capacity (WHC) and sensory attributes. Three optimum recipes, R1 (25.3% surimi, 22.2% fat, 12.7% water, 25.3% pork), R2 (12.2% surimi, 5.5% fat, 38.7% water, 33.2% pork) and R3 (25.3% surimi, 6.3% fat, 28.5% water, 25.3% pork), were determined and these were evaluated against a full-fat commercial control (R4). Force values of R1 were not significantly different to R4, however, force values for R2 and R3 were lower ( P