EFFECTS OF VARIOUS CELLULOSE GUMS ON THE QUALITY PARAMETERS OF LOW-FAT BREAKFAST SAUSAGES

Composition, textural, viscoelastic, hydration, colour and sensory att ributes of regular (26% fat) and low-fat (13%) pork breakfast sausages with and without cellulose gums (two types of carboxymethyl cellulose (CMC-I and -II) and microcrystalline cellulose (MCC-I and -II)) were investigated. The fat was replaced with water in low-fat products. In cooked low-fat sausages, the fat content decreased by 52-60%, and mois ture content reduced by 61-65% of the initial values. The cooked high- fat products' composition showed an increase of about 6% fat and a dec rease of 7% moisture due to cooking. MCC was more effective in retaini ng moisture compared to CMC Product lightness was reduced due to both CMC and MCC Gums have not affected fat content, water holding capacity , redness, yellowness, hardness, chewiness and gumminess. High-fat pro ducts were less elastic and easier to chew. Springiness was reduced by CMC-II and cohesiveness by other cellulose gums.