Effect of hydrolysed collagen and Man-sao powder mixture as a fat replacer on quality of Vienna sausages

The present work investigated the quality of reduced-fat Vienna sausages containing a mixture of hydrolysed collagen and Man-sao powder (HCMSM). Six treatments of Vienna sausages with 0%, 20%, 40%, 60%, 80% and 100% replacement of added fat with HCMSM were produced, and evaluated for physicochemical properties, microstructure, and sensory quality. The incorporation of HCMSM into the sausages significantly increased emulsion stability, moisture, and protein content and lowered fat content, calorific value, and cooking loss. The amount of HCMSM that was added significantly affected the instrumental texture of the sausages. Variations in microstructure were observed among sausage samples containing increasing concentrations of HCMSM. Greater amounts of HCMSM were associated with fewer honeycomb-like structures, and more heterogeneous and compact microstructures. Most sensory likability scores of sausage samples with up to 40% HCMSM were comparable to those of the full-fat control sample. Incorporation of 40% HCMSM can therefore be used to produce reduced-fat Vienna sausages with high acceptability. (C) All Rights Reserved