The sensory quality of allergen‐controlled, fat‐reduced, salt‐reduced pork‐ostrich sausages during storage

BACKGROUND New meat products tailored to consumer health should be characterised by reduced sodium, fat and cholesterol contents and other health‐promoting benefits. However, the food sector's greatest challenge is allergen‐free production. Consumers are not willing to compromise the sensory quality of meat products for health. The aim of the present study was to analyse the influence of the storage time on the physical properties and consumer acceptance of allergen‐controlled, fat‐reduced, salt‐reduced pork‐ostrich sausages. The study focused on pork‐ostrich sausages produced in accordance with a new patented technology, which focused on eliminating cross‐contamination on‐line in the plant, eliminating cross‐contamination after preparation, and eliminating spices with high allergy potential. The production was focused on reducing fat (by approximately 50%) and salt (by approximately 30%) levels. RESULTS No changes in the texture parameters of the sausage were observed during storage time; however, some changes in colour were observed. There were no significant differences in sensory consumer acceptability of pork‐ostrich sausage after 14 days of storage; thus, it may be stated that the instrumentally assessed differences in colour did not influence consumer acceptance. CONCLUSION The applied fat and NaCl reduction in the pork‐ostrich sausages contributed to high consumer ratings and was not correlated with saltiness acceptability. © 2017 Society of Chemical Industry