Effect of blue corn germ levels on quality characteristics of reduced-fat sausages

Abstract

The impact of reducing pork fat levels from 21% to 5% with varying concentrations of blue corn germ (2%, 3.5%, 5%, 8.5%, 13.5%, and 18.5%) on the physicochemical and textural properties of low-fat frankfurters was investigated. Decreased fat content correlated with reduced cooking loss, moisture content, and total lightness, redness, and yellowness of the sausages. Conversely, increased firmness and chewiness were observed. Frankfurters containing higher levels of blue corn germ exhibited enhanced firmness and chewiness compared to those with lower levels. Analysis of frankfurters with different fat and blue corn germ levels revealed an increase in hardness until the 8th day of storage, followed by a decrease by the 14th day. Optimal results were observed in samples containing 20% pork fat and 5% blue corn germ. However, excessive blue corn germ inclusion did not yield positive effects.