Evaluation of Physico-chemical and Textural Properties, and Sensory Evaluation of No-fat Sausages Manufactured with Various Salt Levels

Evaluation of Physico-chemical and Textural Properties, and Sensory Evaluation of No-fat Sausages Manufactured with Various Salt Levels

pH, proximate analysis and functional properties were not significantly affected by reduced salt levels in NFS which contained 75~ 76% moisture, 14~ 15% protein < 0.5% fat in the final products. However, NFSs had differences in color and EM (%) values as compared to RFS, The results of textural test showed that they were not different with reduced salt levels (0.75~ 1.5%) among the RFS and no-fat treatments (P>0.05). NFS containing 1.0% salt had similar sensory color, flavor and saltiness values to those RFS. These results indicated that NFSs was successfully manufactured with 1.0% salt level and these may contribute to the healthier meat products for consumers due to no-fat and low-salt meat products.