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 sausage containing konjac flour gel, at 0, 10 or 20% levels and compared to a 40% fat control. Treatment sausages showed equal or improved cooked yields, slightly higher shear force (kg/g) and sensory textural attributes, but rated slightly lower in juiciness. As konjac flour gel levels increased, shear force and sensory textural attributes became more like the control. Storage time had minimal effect on quality and shelf life. Acceptable low-fat, prerigor pork sausage can be produced with 10-20% incorporation of konjac flour gel.