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Effects of water substitution for pork backfat on spreadable liver sausage quality (fat content; 15, 20, 25, and 30%)were evaluated. Acidity increased significantly with decreasing fat content. Increase in substituted level of water increasedcooking yield, jelly exudation, redness and purge loss, and decreased fat exudation and WHC. In lipid oxidation, nodifferences in thiobarbituric acid reactive substances (TBARS) value were observed among treatments. No differences incohesiveness and elasticity were observed except for hardness and brittleness. As level of water substitution increased hardnessand brittleness decreased. These results indicate substitution of water for pork fat improved spreadability without alterations inquality characteristics of liver sausage.