Abstract:
The aim of the present study was to evaluate the effect of walnut paste and whey powder as a fat replacer on the chemical and mineral composition, cooking yield, gross energy, fafty acid profile, textural and
sensory properties of beef sausages. Four treatments were evaluated to test fai replaclment: To [15% beef fat); T1 [15% walnut paste); T2 (150/o whey powder] and T3 (15o/o walnut paste and whey powder in combination) Addition of fat replacer reduces fat and increase fiber and ash contents. walnut paste with whey powder increases the Ca, Cu, K, Mn and Zn contents of sausages. Cooking yield increase while gross energy decrease. Use of fat replacer decrease total SFA and increase MUFA, PUFA, UFA and TFA. Hardness, springiness, cohesiveness, gumminess and chewiness properties were decreased. However, fat replacer improves the sensory acceptance of sausages
