Application of Konjac and Soy Fiber on Physicochemical Properties of Low-Fat Sausage

The aim of this study was to use a mixture of Konjac gum and Soy fiber as a fat replacer in order to low fat sausage production. Firstly, the gel of 4, 6 and 8 percent mixture of Konjac gum and soy fiber (3:1) produced and then 4, 6 and 8% of mentioned gel, their replacement percentage (50, 75 and 100 percent ) as well as storage time (1, 15, 30 days) were investigated as desired treatments. pH, water holding capacity (WHC), weight loss, textual (hardness, cohesiveness, chewiness, gumminess and springiness) and sensorial (color, odour, taste, after taste, overall acceptability, texture) properties have evaluated during a thirty days of storage period with an interval of 1, 15 and 30. In this research, the increase of replacement resulted in a no significant (P>0.05) increase in pH. Results showed the significant (P0.05) decrease in WHC, hardness, cohesiveness, chewiness and gumminess however no significant (P>0.05) decrease in springiness by increasing the amount of replacement. 50 and 100 percent of replacement and the sample containing 6 and 8 percent gel had the the highest and the lowest WHC and weight loss during the storage respectively. Increasing the amount of replacement had a significant (P0.05) effect on all of color properties. It means that, by increasing the replacement, the color parameter L* decreased, the parameter a* increased and b* increased to (up to 75 percent of replacement). The increase of gel dry matter had only a significant effect (P<0.05) on L*, so it caused significantly increase L*. Increasing the amnout of replacemet significantly (P0.05) increased the score of color, odor, taste and overall acceptability butnot significantly (P>0.05) increased the texture score.