Meat Science 56 (2000) 181±188

www.elsevier.com/locate/meatsci

E€ect of fat content and soy protein/carrageenan mix on the

quality characteristics of comminuted, scalded sausages
Z. Pietrasik *, Z. Duda
Department of Animal Origin Food Technology, Agricultural University of Wroclaw, C.K. Norwida Str. 25, 50-375 Wroclaw, Poland

Received 3 June 1999; received in revised form 22 February 2000; accepted 15 March 2000

Abstract
The e€ects of soy protein concentrate and k-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 a€ected WHC
and thermal stability of sausages processed regardless of the fat content. Use of an additive a€ects the sausage texture, but the e€ect
depends on the amount of the additive used. Fat reduction resulted in a decrease in hardness, gumminess and chewiness of ®nal
products. Lower fat contents were also accompanied by a signi®cant reduction in the cooking yield and WHC. Sausage colour
parameters were a€ected only by varying fat levels (L*, b*). # 2000 Elsevier Science Ltd. All rights reserved.

1. Introduction interiors, rubbery skin formation, excessive purge and

High-fat ®nely comminuted meat products, very pop-
ular and widely consumed in Poland, represent a large
portion of the total meat industry production. The
revised Polish Committee of Normalisation (1996) reg-
ulations regarding the fat in meat products such as
frankfurters and bologna allow fat content not to be
more than 40% of the ®nished product. However, the
growing demand by consumers for healthier products is
stimulating the development of meat products with
reduced fat content and/or altered fatty acid pro®les.
Therefore, current formulations of comminuted sau-
sages which have fat contents up to 40%, need to be
altered to obtain products with a ¯avour and a texture
as acceptable as current ones but with reduced fat level.
Developing reduced fat products is not, however, as
simple as just removing the fat. Fat provides succulence,
texture, and ¯avour, all of which are altered if fat is
removed, resulting in meat products with a rubbery, dry
texture (Brauer, 1993; Colmenero, 1996). Other pro-
blems that occur with low-fat comminuted scalded sau-
sages are reduced production yields, soft mushy
* Corresponding author. Tel.: +48-713-205-121; fax: +48-713-
283-576.
E-mail address: pie@ozi.or.wroc.pl (Z. Pietrasik).
0309-1740/00/$ - see front matter # 2000 Elsevier Science Ltd. All rights reserved.
PII: S0309-1740(00)00038-3
changes in sensory qualities after cooking or reheating
(Keeton, 1994). Strategies to overcome these faults
usually involve extended use of non-meat ingredients,
both plant and animal origin, such as starches, hydro-
colloids, soy protein concentrates and/or isolates, whey
proteins, collagen preparates etc. (Colmenero, 1996;
Keeton, 1997). Both soy proteins and carrageenans have
been used in the production of low-fat meat products.
Soya protein concentrates and isolates have been used
successfully in the reduction of fat levels in beef patties
and comminuted sausages (Brewer, McKeith & Britt,
1992; Chempaka & Babji, 1996; Katsaras & Peetz, 1994;
Yang, Trout & Shay, 1995). Hydrocolloids, especially
carrageenans, were also often utilised as fat replacers in
modifying both texture and sensory attributes of meat
products (Bloukas, Paneras & Papadima, 1997; Dexter,
Sofos, & Schmidt, 1993; Keeton, 1997). However, few
studies have considered the e€ect of carrageenans on
processing and quality characteristics of low-fat frank-
furter type products produced with combinations of
carrageenan and other ingredients, including soy pro-
teins (He & Sebranek, 1996; Matulis, McKeith, Suther-
land, & Brewer, 1995).
The objective of our study was to evaluate the e€ect
of varying GELPRO preparate (soy protein concentrate
and k-carrageenan mix in 3:1 ratio) levels on the quality
of comminuted, scalded sausages containing various
182 Z. Pietrasik, Z. Duda / Meat Science 56 (2000) 181±188
levels of fat and to examine its role in enhancing the
production yield and textural properties.
2. Materials and methods
2.1. Sausage preparation
Model sausages were made from: 2nd grade (tendi-
nous) beef trimmings±40%, 2nd grade (fatty) pork±
10%, 3rd grade (tendinous) pork±10% and deskinned
collar fat±20±40%. The meat and fat were ground
separately in a laboratory grinder through a plate with 3
mm diameter ori®ces. The ground meats and fat were
portioned and packed in polyethylene bags so as to give
the various desired composition of batters according to
the experimental design described (Table 1). Next, they
were separately frozen in an air-freezer, and kept frozen
atÿ22 C until product formulation. Before processing,
the meat and fat were tempered at 4 C for 18 h prior to
use. During the comminution in a bowl cutter
(MADO1 Adjutant, Germany) the following nonmeat
ingredients were added: GELPRO1 preparate (obtained
from Voyer, Kalisz, Poland), 2.0% NaCl, 0.0125% of
NaNO2, and 1:2 mol of sodium ascorbate in relation to
nitrite. The highest fat treatments were formulated with
30% of water addition. While in reduced fat products,
additional water was added to replace withdrawn fat in
order to come up with the same meat protein level as in
the highest fat formulations. The spices used were pep-
per 0.10% and nutmeg 0.08%. GELPRO preparate was
a mixture containing 75% soy protein concentrate and
25% k-carrageenan. The ®nal temperature of the batters
never exceeded 14 C. The batters (3 kg each treatment)
were stu€ed into 32 mm cellulose casings (Teepak1
Wienie-Pak1). Sausages were smoked with wood smoke
in a programmed traditional smoking-cooking chamber
(KERRES1 CS 350 EL, Germany) at 60 C for 40 min.
and than scalded until 70 C (
T ˆ 10 C) was reached
in the core and thereafter cooled down in cold running
water for 5 min and stored at 0±4 C.
Table 1
Levels of variables in sausages formulated according to experimental
design (%)
No. GELPRO
1 0
2 1.5
3 3.0
4 0
5 1.5
6 1.5
7 3.0
8 0
9 1.5
10 3.0
2.2. Proximate composition and pH
Total moisture (950.46 B), fat (960.39) and protein
(981.10) contents were determined in quadruplicate by
the Association of Ocial Analytical Chemists (AOAC,
1990) procedures. pH values of the sausages were mea-
sured (MAT-1202 pH-meter equipped with SAqP-201
electrode) on a homogenate of 20 g sample in 80 ml
distilled water.
2.3. Binding properties
Cooking loss was estimated as (%) weight loss occur-
ring during cooking. Thermal emulsion stability (ther-
mal drip) was determined using a modi®cation of the
method described by Pohja (1984). Immediately after
batter preparation about 100 g of batter were stu€ed
into cylindrical plastic tubes. The tubes were closed and
kept in a 80 C water bath until 70 C was reached in the
core. Internal temperature was measured using a HI
9043 thermometer (HANNA Instruments, Germany)
with copper constantan thermocouples (=2 mm)
inserted in the thermal centre of the batter. After cool-
ing in running tap water, tubes were opened, meat
blocks were dried with ®lter paper and weighed. The
total thermal drip was expressed as a % of sample
weight. The modi®ed Hamm (Grau & Hamm, 1957)
procedure was used to measure the water holding capa-
city of the ®nal products (WHC). Sausage sample (0.3
g) was placed on a ®lter paper (Whatman No. 1) which
was placed between two glass sheets and pressed for 5
min by 2 kg weight. WHC was expressed as the ratio of
moisture retained in the sample to the initial moisture
content.
2.4. Colour
The colour of sausages was measured using a re¯ec-
tance colorimeter Minolta CR 200b and expressed as
CIE Lab L* (lightness), a* (redness), b* (yellowness).
An average value was determined by taking observa-
tions from four di€erent cut surfaces of the same sau-
sage.
2.5. Textural properties
Collar fat
The textural characteristics of cooked sausages were
20 analysed according to texture pro®le analysis (TPA)
20 (Bourne, 1982) using a Stevens- QTS 25 texturometer.
20
30
The centre cores of the sausage samples were cut (25
30 mm in diameter, 15 mm height) and compressed twice
30 to 70% of their original height. A cross-head speed of
30 50 mm/min was applied. The TPA parameters, namely
40 hardness (peak force on ®rst compression [N]), fractur-
40
40
ability (®rst bite, the force required to produce the ®rst
fracture [N]), cohesiveness [ratio of the active work
 Z. Pietrasik, Z. Duda / Meat Science 56 (2000) 181±188 183

done under the second force-displacement curve to that Table 2

done under the ®rst compression curve (dimensionless)], Approximate composition of the experimental sausages
springiness [distance the sample recovered after the ®rst No. Protein (%)a Fat (%)a Moisturea (%)
compression (mm)], gumminess [hardness  cohesive-
ness (N)] and chewiness [gumminess  springiness 1 8.83e 22.64c 68.2a
2 9.19de 22.73c 67.38ab
(N*mm)] were computed. 3 9.82bc 22.68c 67.1ab
4 9.07de 26.79b 63.05bc
2.6. Statistical analysis 5 9.28de 26.91b 63.01bc
6 9.31de 26.83b 62.69c
Response surface methodology (RSM) was used to 7 10.02ab 26.85b 61.79cd
8 9.22de 31.55a 58.03de
study the technological e€ects of di€erent amounts des- 9 9.49cd 31.62a 57.76de
kinned collar fat and GELPRO preparate addition 10 10.45a 31.47a 56.86e
i.e. 20, 30 and 40 and 0, 1.5 and 3.0%, respectively
LSD0.05 0.48 1.76 4.38
(Table 1).
The experiments were designed according to a 3-level a
Means within the same column with di€erent letters are di€erent
factorial plan (Khuri & Cornell, 1996). The following (P<0.05).
second-order polynominal equation of function Xi was
®tted for each factor assessed: sausages ranged from 6.11 to 6.26 (average pH of 6.18).
Neither the fat level nor the soy protein and carra-
X
2 X
2
Y ˆ 0 ‡ i X i ‡ ij Xi 2 ‡ ij Xi Xj geenan mix concentration have any in¯uence on the pH
iˆ1 iˆ1 of the ®nished product.

Where Y is the estimated response, 0 , i , ii , ij , are
constant and regression coecients of the model; Xi , Xj ,
are levels of independent variables.
For each experimental factor the variance was par-
tioned into components Ð linear, quadratic and
interaction Ð in order to assess the adequacy of the
second order polynominal function and the relative
importance of these components. The signi®cance of the
equation parameters for each response variable was
assessed by F test. Statistical analysis was done using
the STATISTICATM StatSoft, Poland. Data for prox-
imate composition were analysed by one-way analysis
of variance. To obtain con®dence intervals means were
compared by using the least signi®cance di€erence
(LSD) multiple range test at 95% con®dence level.
3. Results and discussion
Table 2 shows the composition of the experimental
sausages. Moisture levels varied from 56.86 to 68.20%.
The moisture content was inversely proportional to the
fat content (i.e. higher moisture in lower fat products).
This was the result of fat substitution by moisture in the
low fat products. Protein levels ranged from 8.83 to
10.45% and fat content varied from 22.64 to 31.62%. In
all formulations meat protein content was held con-
stant. Since the meat batters were stable, the absolute
amounts of protein was not expected to change much
during cooking. The moisture evaporating during
cooking changed the percentages of protein in the ®nal
products little (Table 2). Thus the increase in overall
protein content was the result of added soy protein
concentrate. The pH values of the frankfurter type
3.1. Binding properties
Table 3 shows regression coecients for binding
properties of model sausages processed with GELPRO
preparate and deskinned collar fat added in the
amounts chosen for the experiment. Analysis of var-
iance indicated that the regression model derived for
cooking loss was signi®cantly e€ective. The results show
that an additive used favourably in¯uence cooking yield
at all collar fat levels. The more GELPRO added, the
less weight was lost during cooking. Inverse relationship
between cooking loss and components of the experi-
mental mix were consistent with ®ndings of Dexter et al.
(1993), and He and Sebranek (1996) who studied the
addition of either -carrageenan (0.5%) or isolated soy
protein (2%) to turkey bologna and to frankfurters with
lean ®nely textured tissues. All of the authors reported
decreases in cooking loss during cooking with increasing
soy protein or carrageenan levels. Varying fat levels had
an appreciable inverse e€ect on the cooking loss, the
linear component of the regression being highly sig-
ni®cant (P<0.001). The greater the proportion of fat
(and the less moisture) and a fat-substitute, the lower
was loss during cooking. The smallest cooking loss,
recorded in experiment, was for sausages processed with
3% of GELPRO and fat level above 30%. The e€ect of
the fat was not altered by the presence of increased
levels of preparate addition (Fig. 1). The results of the
present research are consistent with increased weight
losses when the reduction of fat is accompanied by an
increase in the proportion of moisture, and protein
levels remain essentially the same (Carballo, Mota,
Baretto & Colmenero, 1995; Cavestany, Colmenero,
Solas, & Carballo, 1994; Claus & Hunt 1991; Colmenero,
184 Z. Pietrasik, Z. Duda / Meat Science 56 (2000) 181±188

Table 3
Regression coecients and analysis of variance of the regression models for binding characteristicsa

Cooking loss (%) Thermal drip (%) WHC (%)

b
RC S.E. RC S.E. RC S.E.

Constant 9.317*** 0.574 18.444*** 2.339 31.800*** 2.445

F ÿ0.078*** 0.039 ÿ0.708 0.610 0.492*** 0.167
G ÿ1.359*** 0.134 ÿ2.649*** 0.545 0.700*** 0.195
FF 0.000 0.001 0.011**c 0.003 ÿ0.002 0.003
GG 0.212*** 0.029 0.349** 0.117 ÿ0.009 0.122
FG 0.006 0.003 0.034** 0.013 0.014 0.014
R2 0.993 0.942 0.993
a
F, level of fat (%); G, GELPRO preparate content (%), RC-regression coecient, S.E.: standard error.
b
***Signi®cant at 0.01 level.
c
**Signi®cant at 0.05 level; *signi®cant at 0.10 level.

Fig. 2. E€ect of fat and GELPRO levels on thermal drip from cooked
Fig. 1. E€ect of fat and GELPRO levels on cooking loss of sausages. batters.

Carballo, & Solas, 1995). The variable that most in¯u-
enced thermal drip was GELPRO addition, which
exhibited an inverse linear e€ect (P<0.01). Fat level
appeared to have little in¯uence on this parameter, only
the quadratic term of the model fell within the 95%
limit of signi®cance (P=0.015). The largest thermal drip
i.e. 8.21% was determined for sausages processed with-
out evaluated additive and 20% added collar fat. The
smallest thermal drip was observed for sausages manu-
factured with 1.5±3.0% added fat-substitute and 30%
collar fat addition (Fig. 2). However, an interactive
e€ect was found between fat level and GELPRO con-
centration. Thus, the e€ect of an additive on this para-
meter varied with the percentage of fat in the sausages.
Analysis of variance indicated that the regression
model for WHC was highly signi®cant. Water holding
capacity (WHC) is the ratio of moisture retained in the
sample to the initial moisture content, so the higher
percentage indicates release of less moisture. Generally,
as the fat content of processed meat products is gradu-
ally reduced while the water content is increased, the
product's water-binding capacity becomes the critical
issue in production. Both fat-substitute and fat addition
signi®cantly a€ected WHC determined for model
sausages. The results of model ®tting showed that the
variables studied signi®cantly a€ected this parameter.
This e€ects manifested itself in the linear terms (P
<0.05) (Table 3). Thus, the larger the preparate and fat
addition, the smaller was the amount of liquid that
separated o€ during pressing the sausage sample (Fig.
3). The best results had been reported for sausages pro-
cessed with 3% preparate and 40% collar fat level. The
smallest values of this parameter were observed for
sausages manufactured without GELPRO and 20% fat
addition. An inverse relationship between fat content
and amount of water released found in the present work
is consistent with the results reported by number of
authors (Cavestanty et al., 1994; Carballo, Mota et al.,
1995; Hughes, Cofrades & Troy, 1997), (Table 3).
3.2. Textural properties
Analysis of variance indicated that the regression
models developed for the hardness, cohesiveness, gum-
miness and chewiness were adequate (Table 4). They
were not signi®cant (P>0.05) for fracturability
 Z. Pietrasik, Z. Duda / Meat Science 56 (2000) 181±188 185

(R2 ˆ 0:722) and springiness (R2 ˆ 0:580) Changes in
fat content signi®cantly a€ected the textural character-
istics of the sausages. Product hardness, generally,
increases with the increase of both fat and fat-substitute
levels. Regardless of the fat content, the sausages pro-
cessed with experimental additive exhibit higher hard-
ness in relation to ones manufactured without additives
(Fig. 4). This textural variable also depends on the
amounts of collar fat used. Increase in fat content sig-
ni®cantly (P <0.01) increased hardness values, as gen-
erally found with increase in fat and decrease in
moisture content. It was reported in many works that
when fat content is reduced by increasing the propor-
tion of added water and keeping the amount of protein
essentially constant, low-fat products are obtained with
less hardness (Bloukas & Paneras, 1993; Carballo,
Baretto, & Colmenero, 1995; Carballo, Fernandez,
Baretto, Solas, & Colmenero, 1996; Cavestany, Colme-
nero, Solas, & Carballo, 1994; Colmenero et al., 1995;
Gregg, Claus, Hackney, & Marriott, 1993). However,
fat reduction does not necessarily result in comminuted
products that are more tender. A number of authors
have found low-fat comminuted products to be tougher
than higher-fat ones (Barbut and Mittal, 1996; Bloukas
et al., 1997; Sofos & Allen, 1977). Therefore, apart from
fat contribution, the protein content appears to play a
major role in the ®rmness of the ®nished product.
The data determined for fracturability were only
slightly in¯uenced by varying levels of fat additive used,
while the amount of GELPRO added had no e€ect on
values of this parameter. Increased fat-substitute level
to 3% resulted in nearly 50% higher values of gummi-
ness and chewiness in comparison to control batches
with 0% level of an additive (Figs. 5 and 6). Depending
on range of fat reduction disparate results are recorded
in the literature for the e€ect of fat level on chewiness
and gumminess (Barbut & Mittal, 1996; Bloukas &
Paneras, 1996; Carballo, Fernandez, Baretto, Solas, &
Colmenero, 1996; Cofrades, Carballo, & Jimenezcolme-
nero, 1997; Eilert, Blackmer, Mandigo, & Calkins,
1993). Most researchers report that fat reduction in
frankfurters and bologna results in products that are
®rmer, more rubbery and more chewy. However, when
decrease in fat content is accompanied by increase in
water, products with the opposite characteristics can be
obtained. In the present study data for gumminess and

Fig. 3. E€ect of fat and GELPRO levels on WHC of sausages. Fig. 4. E€ect of fat and GELPRO levels on hardness of sausages.

Table 4
Regression coecients and analysis of variance of the regression models for textural parametersa

Hardness (N) Cohesiveness (-) Gumminess (N) Chewiness (N*mm)

b
RC S.E. RC S.E. RC S.E. RC S.E

Constant ÿ7.587*** 2.503 ÿ6.235*** 1.761 ÿ24.725*** 3.823 0.072*** 0.006

F 2.126*** 0.403 0.763** 0.257 3.627*** 0.656 0.009 0.006
G 1.036** 0.448 0.671*** 0.188 11.798*** 3.042 0.019** 0.002
FF ÿ0.027 0.023 ÿ0.011* 0.004 ÿ0.041 0.044 0.000 0.000
GG ÿ0.373 1.025 0.066 0.188 ÿ0.527 1.942 0.004 0.004
FG 0.108 0.117 0.007 0.022 ÿ0.036 0.222 0.000 0.000
R2 0.893 0.936 0.914 0.806
a
F: level of fat (%), G, GELPRO preparate content (%), RC: regression coecient, S.E.: standard error.
b
* Signi®cant at 0.10 level; ** signi®cant at 0.05 level; *** signi®cant at 0.01 level.
186 Z. Pietrasik, Z. Duda / Meat Science 56 (2000) 181±188
Fig. 5. E€ect of fat and GELPRO levels on gumminess of sausages.
Fig. 6. E€ect of fat and GELPRO levels on chewiness of sausages.
chewiness showed similar variations. Both parameters
were lower for the lowered fat sausages than recorded
for manufactured with higher fat content (Figs. 5 and
6). Increased preparate level to 3% resulted in increase
in cohesiveness of ®nal products (P=0.03). The greatest
decrease in cohesiveness (from 0.26 to 0.19) due to fat-
substitute level was for 20% fat level treatments (Fig. 7).
No signi®cant e€ect on cohesiveness was reported due
to variations in fat level (Table 4). Lack of signi®cantly
important variations in cohesiveness may be partially
explained by small di€erences in the products' fat con-
tent. Although, it is also consistent with the ®ndings of
the research by Bloukas & Paneras (1996); Carballo,
Baretto, et al. (1995); Colmenero et al. (1995); Eilert et
al. (1993); Yang et al. (1995) where di€erences in fat
content between low- and high-fat treatments was even
as much as 16%. However, some authors found cohe-
siveness tended to decrease as fat content was increased
from 10 to 30% in high added water bologna (Gregg et
al., 1993) and from 9% to 23% in frankfurters
(Cofrades et al., 1997).
Both fat and fat-substitute level had no signi®cant
e€ect on springiness (P>0.1). However, springiness
Fig. 7. E€ect of fat and GELPRO levels on cohesiveness of sausages.
values showed an increasing trend as the fat level
increased, regardless the preparate addition. The
increase in springiness was mainly due to the reduction
in the moisture content. In other studies, depending on
level of reduction, the fat content had no signi®cant
e€ect on springiness (Bloukas & Paneras 1996; Car-
ballo, Baretto, et al., 1995; Yang et al., 1995), or pro-
duced greater springiness when fat content was reduced
(Cofrades et al., 1997; Eilert et al., 1993; Gregg et al.,
1993).
3.3. Colour parameters
The colour attributes of cooked meat products arise
mainly from the pigmentation of the meat with which
they are made and from the variations of pigment con-
version rates occurring on cooking. However, when the
myoglobin content is kept constant the colour of
frankfurter type products is mostly in¯uenced by fat
content and added water. Fat increase in cured meat
products such as frankfurters and bologna leads to an
increase in lightness, and a decrease in redness of the
products. (Barbut & Mittal, 1996; Bloukas & Paneras,
1993; Bloukas et al., 1997; Carballo, Mota, et al., 1995;
Hughes et al., 1997).
In our experiment, models for the lightness
(R2 ˆ 0:792) and yellowness (R2 ˆ 0:773) were con-
sidered approximate considering the low percentage of
variability explained.
They were used only for trend analysis. The regression
model for redness (R2 ˆ 0:493) was not signi®cant
(P>0.05).
However, the results of model ®tting showed that for
the lightness and yellowness, fat content was the only
variable that signi®cantly a€ected colour. This positive
contribution manifested itself in the linear term
(P<0.05).
L values (lightness) of the cooked products were
directly proportional to the fat content. Signi®cant dar-
kening of sausages with decreasing level of fat con-
 Z. Pietrasik, Z. Duda / Meat Science 56 (2000) 181±188
tribution resulting in lower values of L could be
noticed. This was not surprising since the increase in the
proportion of fat, the lighter than the other batter
components, does contribute to the increase in L value.
A reduction in fat level generally favours the appear-
ance of darker colourings (higher redness values and
lower lightness values). The meat's darker appearance is
due to a reduction in the overall light scattering asso-
ciated with the scattering properties of fat. Redness was
not appreciably changed among the treatments due to
increase in the fat levels. This again was expected since
the amount of lean meat, contributing the myoglobin
pigment was constant in all the treatments. However,
many authors reports the redder appearance of low-fat
sausages (Barbut & Mittal, 1996; Bloukas & Paneras,
1993; Bloukas et al., 1997; Carballo et al., 1995b;
Hughes et al., 1997). The higher values of the a para-
meter is most likely due to a reduction of the yellow
colour component associated with the fat. Collar fat
contribution was also the only factor that signi®cantly
a€ected yellowness (P<0.05). Yellowness was linearly
proportional to fat level in sausages which is again pro-
portional to the amount of the collar fat that introduces
yellowish hue in colour. The smallest yellowness of
sausages (b ) was recorded when they were processed
without addition of GELPRO and minimum fat con-
tent.
No signi®cant e€ect of preparate addition on the
sausage colour parameters (L , a , b ) was observed
(P<0.05). For yellowness, only the linear component
had any signi®cance, although less than 95%, but more
than 90%, thus had very little in¯uence on b .
4. Conclusions
GELPRO preparate as a recipe component of batter
favourably a€ected WHC and thermal stability of sau-
sages processed regardless of the fat content. However,
although this additive was successfully used to control
binding properties in the model system, it did not
improve the textural parameters. No signi®cant in¯u-
ence of the fat-substitute on sausage colour parameters
was observed.
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