Abstracts from      

(original article is only in German language available)


The discrepancy between dietary habits and the lack of exercise leads
to an increase of overweight of the German population. An alternative
to the change of dietary habits is the elimination of fat in food
products. Canned meat products, particularly cooked sausage, are popular
but generally rich in fat. Dietary fibres are favourite ingredients
to reduce the fat portion and of course to produce attractive products
form the healthy point of view. A high content of fibre may cause negative
influences on flavour an texture (dry and fibred). Thus, it is essential
to add other low-fat ingredients to reduce the fat content of
sausages. For that purpose vegetables are suitable raw materials.
This study shows that it is possible to reduce the fat content in
canned cooked sausage without reducing its sensory and technological
quality. This is realised by adding vegetables (sauerkraut, potato,
field garlic and sweet paprika), fibres (potato starch) and, at the sametime, by increasing the lean meat portion. A scale up process is possible

Authors' addresses


Dr.-Ing. Frederike Reimold, Wissenschaftliche Mitarbeiterin, Technische Universität Berlin,
Fakultät III - Prozesswissenschaften, Institut für Lebensmitteltechnologie und Lebensmittelchemie, Fachgebiet Technologie proteinreicher Lebensmittel, Ackerstraße 76, 13355 Berlin, frederike.reimold.1@tu-berlin.de, und Prof. Dr. sc. techn. Frank Thiemig, Fachgebietsleiter, Technische Universität Berlin, Fakultät III - Prozesswissenschaften, Institut für Lebensmitteltechnologie und Lebensmittelchemie, Fachgebiet Technologie proteinreicher Lebensmittel, Ackerstraße 76, 13355 Berlin