The quality and shelflife of reduced-fat Thai fermented pork sausage (Sai Krok Esan)
were evaluated and the effect of replacing pork backfat with konjac gel on the changes in
qualities during chilled storage was measured. Weight loss, pH, color and protein degradation
between control (30% pork back fat) and reduced-fat products (50% of substitution pork back
fat with konjac gel) were not significantly different (p<0.05). However, reduced-fat product
with konjac gel exhibited a superior texture, with higher values for hardness, cohesiveness,
gumminess, springiness and chewiness (p<0.05). During the 2 weeks of storage, lipid oxidation
was lower in the reduced-fat sample (p<0.05) when compared with the control, thereafter these
values for both products were increased without significant differences (p>0.05). Although
lactic acid bacteria (LAB) were not influenced by the reformulation (p<0.05), LAB gradually
increased during storage and ranged from 8 log CFU/g at the begining to 9 log CFU/g after 4
weeks. The sensory panel stated that both products had acceptable sensory quality if the
products were kept less than 3 weeks. Longer periods led to a more rancid flavor, especially in
the control sample.