Blood sausages are made from edible by‐products of the slaughterhouse and other ingredients. Ingredients in the formulation influence the quality of the final product; therefore, this study aimed to determine the nutritional, textural and sensory characteristics of pig blood sausages prepared with distinct meat and cereal fillers to ascertain a trade‐off between technological benefits with nutritional quality and consumer satisfaction. Four versions of pig blood sausages were developed, each with varying amounts of meat and cereal fillers. The addition of fillers resulted in a significant decrease in protein, fat, ash contents and certain amino acids (leucine, phenylalanine, aspartic acid and serine) while increasing the moisture and carbohydrate content. The fatty acid profile was dominated by oleic acid. The sodium content of the sausages significantly decreased when the fillers were added. Iron was the highest trace mineral found in the sausages and was not affected by the addition of filler ingredients. The meat filler increased the meaty aroma, hardness and chewiness of the sausages, while cereal fillers decreased these parameters. Both the cereal and meat fillers reduced the salty and peppery flavours and the slippery texture of the sausages. The study indicates that sausages without filler ingredients offer a superior nutritional quality by providing higher essential nutrients. Sausages made with higher cereal content could be a more favourable option regarding texture and flavour compared to sausages formulated with meat fillers only. These findings highlight a trade‐off; fillers can improve texture and certain sensory attributes, but they dilute essential nutrients and alter the traditional flavour balance of blood sausage.
Tsiane et al. (Thu,) studied this question.
Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context: