Effects of the Addition of Cauliflower Powder on Low-Fat Chicken Breast Sausage Quality

This study investigated the quality characteristics of low-fat chicken breast sausage with cauliflower powder to replace the fat. Cauliflower was freeze-dried and then ground into powder form. Sausagebatter was prepared separately according to the amount of fat and cauliflower powder added. 1) Control, sausage with 20% of pork fat, 2) LF, sausage with 3% of pork fat, 3) C0.5, sausage with 3% of pork fat and 0.5% of cauliflower powder, 4) C1.0, sausage with 3% of pork fat and 1.0% cauliflower powder. The prepared sausage batter was heated to a final internal temperature of 75°C. The pH of sausage batter increased with the addition of cauliflower powder (P<0.05). Storage loss and cooking loss increased in low-fat samples but decreased as the amount of cauliflower powder added increased (P<0.05). The hardness measured on the 30th day of storage decreased in LF but increased with the content of cauliflower powder (P<0.05). The redness and yellowness of the sausage increased with the addition of cauliflower powder. The malondialdehyde content of chicken breast sausages decreased at C0.5 and C1.0 on the 30th day of storage. The sausages with cauliflower powder received lower scores in sensory evaluation (P<0.05). Therefore, the addition of cauliflower powder to low-fat chicken breast sausage reduced overall sensory acceptability but improved water-holding capacity and oxidative stability.