KONJAC FLOUR GEL AS FAT SUBSTITUTE IN LOW-FAT PRERIGOR FRESH PORK SAUSAGE

Prerigor trimmings from four lean cuts of pork carcasses (n = 3) were used to manufacture three replications of low-far (10%) fresh pork sau sage containing konjac flour gel, at 0, 10 or 20% levels and compared to a 40% fat control. Treatment sausages showed equal or improved cook ed yields, slightly higher shear force (kg/g) and sensory textural att ributes, but rated slightly lower in juiciness. As konjac flour gel le vels increased, shear force and sensory textural attributes became mor e like the control. Storage time had minimal effect on quality and she lf life. Acceptable low-fat, prerigor pork sausage can be produced wit h 10-20% incorporation of konjac flour gel.