food Marketing - Technology 2/2024

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