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Title:Effect of fat quality on sausage processing, texture, and sensory characteristics
Author(s):Baer, Arica
Advisor(s):Dilger, Anna C.
Department / Program:Animal Sciences
Discipline:Animal Sciences
Degree Granting Institution:University of Illinois at Urbana-Champaign
fat quality
Distiller's Dried Grains with Solubles (DDGS)
fatty acid profile
Abstract:Fat quality is important in sausage products and can be altered through the swine diet or at the processing level. The ethanol by-product dried distillers grains with solubles (DDGS) continues to be used widely in swine diets and is known to affect pork fat quality. Changes in swine diet or inclusion of oil into sausage products during formulation is also becoming more common as consumers desire more unsaturated fat, which may be beneficial to human health. Although these changes in fat quality may be healthier for consumers or more economical for producers, the increased unsaturation of fat may be detrimental for sausage quality. Fresh and smoked sausage treatments were arranged in a 2 x 2 factorial with the effects of diet (50% DDGS or control) and inclusion of corn oil during processing (0% and 14% pork fat replacement). Bologna sausage was manufactured to study only the effects of diet. Processing, texture, sensory, visual, and storage stability characteristics were evaluated. Effects on processing yields varied with sausage products as fresh and smoked sausage had decreased cook losses with fat from pigs fed DDGS while bologna with fat from pigs fed DDGS had increased cook loss compared to control. Both DDGS fat and oil inclusion resulted in softer texture of fresh and smoked sausage, while bologna texture was not affected. Sensory evaluation revealed no differences in juiciness or off-flavor between treatments in any of the sausage products. Visually, fresh sausage with oil was lighter colored with more fat smearing compared to product without oil included. Oil inclusion in smoked sausage also decreased fat particle size and fat distribution as well as resulted in a lighter external sausage color. Lipid oxidation levels increased over fresh sausage frozen storage, but all treatments remained below the detection level of consumers through 15 weeks of frozen storage. Overall, changes in fat quality minimally affected sausage quality and would likely provide acceptable product to consumers.
Issue Date:2013-02-03
Rights Information:Copyright 2012 Arica Baer
Date Available in IDEALS:2013-02-03
Date Deposited:2012-12

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