Investigating the Effect of Adding Acacia as a Fat Substitutes on Physicochemical and Sensory Properties of Cocktail Wieners

Abstract

The present paper examines the effect of different concentrations of acacia as a fat substitute on cocktail wiener formulations. Hence, control samples (lacking additives, containing 10% oil), Treatment 2: 5% fat, 0.5% acacia, 4.5% water; Treatment 3: 5% fat, 1% acacia, 4% water; Treatment 4: 5% fat, 1.5% acacia, 3.5% water; Treatment 5: 1.5% acacia, 8.5% water were produced and physicochemical and sensory properties of produced sausage were evaluated. Results of physicochemical tests indicated that using acacia reduces fat and cooking loss and increases humidity, carbohydrate, and ashes in the produced sausage. The best results of tissue analysis were observed in Treatment 3. Moreover, sensory analysis results showed that adding 1% and 1.5% acacia (Treatments 3 and 4, respectively) to the sausage improves its tissue, taste and, finally, leads to general acceptance of samples. Collectively, results demonstrated that using acacia (with a concentration of 1%) may be considered as a good fat substitute in low-fat sausage