Table 1. Reduced-fat chicken sausage formulations with brewer’s spent grain (BSG) pre-emulsion levels (units: %).
| Ingredients | Treatments1) |
|||
|---|---|---|---|---|
| Control | T1 | T2 | T3 | |
| Chicken breast meat | 70 | 70 | 70 | 70 |
| Pork back fat | 15 | 10 | 5 | 0 |
| BSG pre-emulsion | 0 | 20 | 25 | 30 |
| Ice | 15 | (16)2) | (20) | (24) |
| CMC3) | 0 | (1) | (1.25) | (1.5) |
| BSG4)dietary fiber | 0 | (3) | (3.75) | (4.5) |
| Total | 100 | 100 | 100 | 100 |
| NPS5) | 1.4 | 1.4 | 1.4 | 1.4 |
| Ascorbic acid | 0.5 | 0.5 | 0.5 | 0.5 |
| Sugar | 0.8 | 0.8 | 0.8 | 0.8 |
| Garlic powder | 0.3 | 0.3 | 0.3 | 0.3 |
| Monosodium L-glutamate | 0.3 | 0.3 | 0.3 | 0.3 |
| Spice | 0.6 | 0.6 | 0.6 | 0.6 |
1)Control: chicken sausage with 15% pork back fat; T1: chicken sausage with 10% pork back fat and 20% BSG pre-emulsion; T2: chicken sausage with 5% pork back fat and 25% BSG pre-emulsion; T3: chicken sausage with 30% BSG pre-emulsion. 2)Figure in parenthesis is calculated as content pre-emulsion ingredients based on total weight. 3)Carboxymethyl cellulose. 4)Brewer’s spent grain. 5)NPS: nitrite pickled salt (99.4:0.6).