Effect of content of protein, fat and modified starch on binding textural characteristics, and colour of comminuted scalded sausages.

The effects of modified potato starch addition-distarch phosphate (ranging from 3.32 to 5.68%) and varying levels of fat and protein (ranging from 11.6 to 28.4% and from 7.32 to 10.68%, respectively)-on comminuted scalded sausage quality characteristics were investigated. Sausage quality was determined by measuring textural, hydration and colour characteristics. Starch addition favourably affected WHC and cooking loss and increased hardness of sausages processed. Fat reduction resulted in an increase in cohesiveness, gumminess and chewiness values, which were not overcome by the added starch. Lower fat contents were also accompanied by a significant reduction in the cooking yield and WHC. Protein content was the variable that most influenced WHC, hardness, gumminess and chewiness. Sausage colour parameters were affected only by varying fat levels (L*, a*, b*) and protein content (L*, a*).