Development of low fat emulsion based smoked sausages using different humectants

Emulsion based smoked sausages were developed using skim milk power (SMP) and sodium casienate at 2, 3, 4 and 5% levels as humectants and refined oil at 5, 10, 15 and 20% levels to improve the products acceptability. The selected levels of fat and humectants were used in combinations for further improvement in meat emulsions. The developed product was stored at ambient (25± 2°C) and refrigeration (4±1°C) temperatures. However, smoked sausages prepared with 4% SMP, 2% sodium casienate and 10% fat individually got significantly higher sensory scores. The sausages developed with combination of fat (10%) and SMP (4%) showed highest sensory scores, percentmoisture retention, cooking and smoking yields with lowest diameter shrinkage, water activity and shear press value. The shelf life of the developed product was improved 3 days in refrigeration and 2 day at ambient temperature as compare to control. It is concluded that the quality and shelf life of smoked sausages can be improved by making them emulsion based using a combination of fat (10%) and SMP (4%) as humectants.