food Marketing - Technology 2/2024
food Marketing & Technology is the international magazine for executives and specialists in the food industry.
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Ingredients<br />
and texture. For analysing and comparing<br />
the boiled sausages there are<br />
different methods in use.<br />
Nutritional values<br />
First the nutritional value of the sausages<br />
is measured by the Food GmbH<br />
Jena Analytic-Consulting:<br />
• fat content according to<br />
method ASU §64 LFGB L<br />
06.00-6<br />
• fibre content according to<br />
method ASU §64 LFGB<br />
L 00.00-18<br />
• calorific value calculated<br />
according to Art. 31 Abs.<br />
1 EU regulation No. 1169/2011<br />
The results in table 1 show that the<br />
aim is reached by decreasing the fat<br />
content down to 10 % and increasing<br />
the fibre content up to 3 %. By replacing<br />
the fat, the whole calorific value<br />
is decreasing.<br />
Sensorial test & texture analysis<br />
Secondly the sensorial test “sensory<br />
preference test”, which is focussing<br />
on the evaluation of the consumers,<br />
has been performed. The consumers<br />
received the two different sausages<br />
marked with a code for a blind test.<br />
Afterwards the products were scored<br />
from 1 to 5 while 1 means “very good“<br />
and 5 “very bad“. At strong deviations<br />
a comment was added. Requirement<br />
for the blind test were healthy conditions<br />
of the test panel, since an infection<br />
could always have impacts on<br />
the sensory system of the test consumers.<br />
Figure 1 shows the results after 21<br />
consumers have tested the sausages<br />
and evaluated the texture, the taste,<br />
the odor and the look of the products.<br />
Odor and look are almost the same for<br />
both products - for the odor the result<br />
is at average 2,3 and for the appearance<br />
at 2,2. The taste of the Standard<br />
and V1 is nearly the same, at average<br />
2,25 and V1 has a taste with 2,28.<br />
The texture has been the attribute<br />
with a slight difference between the<br />
sausages. The Standard is at average<br />
2,1, V1 is a little higher.<br />
Hence the third test performed has<br />
been the texture analysis by using<br />
the TexturePro CT V1.8 Build 31<br />
from Brookfield. The bite becomes<br />
imitated by running the measuring<br />
body into the sausage with constant<br />
speed. When the sausage is breaking<br />
apart, the graph is showing a<br />
peak. The higher the peak, the more<br />
weight the TexturePro needs to break<br />
through. Figure 2 shows the results of<br />
the break through to imitate the bite.<br />
For the standard sausage up to 550 g of<br />
weight are necessary, for V1 a bit more<br />
than 550 g and for V2 around 525 g.<br />
Trial evaluation & conclusion<br />
The results of the analytical tests are<br />
displaying that the goal is reached, a<br />
healthy boiled sausage with a reduced<br />
fat content down to 10 % and an<br />
increased fibre content up to 3 % is<br />
accepted by consumers. This aim is<br />
easy to achieve by using SANACEL®<br />
add 035 instead of neck fat.<br />
Therefore SANACEL® add 035 is a<br />
perfect solution for the replacement<br />
of fat in sausages without losing the<br />
attributes that make the product delicious.<br />
Even the consumers who tested<br />
the boiled sausages during the<br />
sensory test could not find a difference<br />
between the products. The only<br />
deviation they found was the texture.<br />
But even the texture analyser could<br />
just measure small differences between<br />
the standard sausage and the<br />
V1- sausage with SANACEL® add 035.<br />
With regard to a healthy diet and good<br />
weight management, the replacement<br />
of fat is also possible in bakery<br />
products. Trials have shown that fat<br />
reduction in muffins or sponge cakes<br />
can easily be achieved with dietary<br />
fibre. With a fat reduction of 30 % without<br />
fibres and additional water, the<br />
muffin loses its shape and airy, fluffy<br />
texture. Using the fibre mixture SAN-<br />
ACEL® add and water, the volume and<br />
moistness is retained. The gel-like fat<br />
substitutes of the SANACEL® add fib-<br />
16 <strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • April <strong>2024</strong>