Effect of fat content and soy protein/carrageenan mix on the quality characteristics of comminuted, scalded sausages

The effects of soy protein concentrate and κ-carrageenan mix (GELPRO, 3:1 ratio) (ranging from 0 to 3%) and varying levels of collar fat (ranging from 20 to 40%) on comminuted scalded sausage quality characteristics were investigated. Sausage quality was determined by measuring textural, hydration and colour characteristics. GELPRO preparate addition favourably affected WHC and thermal stability of sausages processed regardless of the fat content. Use of an additive affects the sausage texture, but the effect depends on the amount of the additive used. Fat reduction resulted in a decrease in hardness, gumminess and chewiness of final products. Lower fat contents were also accompanied by a significant reduction in the cooking yield and WHC. Sausage colour parameters were affected only by varying fat levels (L*, b*).