Abstract
Low fat pork sausages were prepared with minced pork, spices, salt and tetra sodium pyrophosphate. Milk co-precipitate (MCP) obtained from skim milk was added at 0–2% levels as fat replacer and a suitable formulation was arrived at by evaluating physico-chemical and sensory parameters. The formulation with 1% MCP had higher flavour, juiciness and overall acceptability scores than others. The sausage with 1% MCP also had better emulsion stability, lower fat content, better cooking yield and lower cholesterol content compared to control.
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Eswarapragada, N.M., Reddy, P.M. & Prabhakar, K. Quality of low fat pork sausage containing milk-co-precipitate. J Food Sci Technol 47, 571–573 (2010). https://doi.org/10.1007/s13197-010-0086-1
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DOI: https://doi.org/10.1007/s13197-010-0086-1