17D-11 |
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K. B. CHIN1, S. S. Yoo2, J. H. Shim3, S. H. Kook1, S. Y. Park1, and H. C. Lee1. (1) Dept. of Animal Science, Chonnam National University, Gwangju, 500-757, South Korea, (2) Dept. of Culinary Science, Honam University, Gwangju, 506-714, (3) Dept. of Bioloigical and Environmental Chemistry, Chonnam National University, Gwangju, 500-757, South Korea Fat reduction technology usually requires non-modification of flavor and texture in low-fat meat products. However, most of food flavors are diminished or changed when fat is reduced from the food system. Thus, the objectives of this study were to evaluate volatile flavor compounds of low-fat or emulsified sausages and improve flavor compounds of low-fat sausages manufactured with various fat replacers and curing ingredients, and different cooking method to have similar flavor profile to those with regular-fat counterparts. Volatile compounds were extracted by simultaneous distillation and solvent extraction (SDE) method and analyzed by gas chromatography and mass spectrometry (GC/MS). Among 35 volatile compounds identified from comminuted sausages, the concentrations (ppm) of pentadecanal and octadecanal were found the differences (P<0.05) between low-fat (< 3%) and emulsified sausages (5-15%), however no differences in these compounds were observed with increased fat contents (%). Flavor compounds extracted from low-fat sausages with sodium caseinate among other fat replacers had most similar flavor profile to those with regular-fat counterparts, except for few volatile compounds. The ingredients for the manufacture of comminuted sausages affected the flavor compounds. Smoking-cooking rather than water-cooking for low-fat sausages had flavor characteristics similar to those with regular-fat counterparts. These results indicated that the improvement of flavor compounds was observed in low-fat sausages manufactured with all ingredients and sodium caseinate as a fat replacer in combination with smoking cooking, and flavor compounds of low-fat sausages were comparable to those with regular-fat counterparts.
Session 17D, Food Chemistry: Chemical effects of food processing and preservation
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