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Collaborative project: An innovative method for the manufacture of fat-reduced boiled sausage products for high-temperature applications by development and use of a collagen-containing fat substitute. Subproject 2 (BRIGHT)
Project
Project code: 281A201216
Contract period: 01.07.2018
- 31.03.2020
Budget: 51,689 Euro
Purpose of research: Applied research
Keywords: reformulation
In the context of the 'National Reduction Strategy', the BRIGHT project of Eberswalder Wurst GmbH and A.S.P. focused on the process development of a fat substitute suitable for boiled sausages and the manufacture of products from it. In addition to the required fat reduction of at least 30%, a further condition was comparability with conventional products in terms of quality, sensory properties, texture, food safety, shelf life and thermostability for typical preparation methods. This was based on meat cuts rich in connective tissue, which were converted into a fat substitute by means of mechanical and hydrothermal decomposition processes using hydrocolloids. Using technology commonly available in modern industrial meat processing, the manufacturing process was adapted. It was possible to produce different types of boiled sausage whose fat content could be reduced by up to half and which met the above criteria.
Section overview
Subjects
- Physiology of Nutrition
- Food Processing
