Reduction of pork content in emulsion sausage by substituting with Pangasius hypophthalmus

This research aimed to develope an emulsion sausage with reduce pork content by replacing Pangasius hypophthalmus. The experimental design involved varying formulations at different levels (0, 10, 20 and 30%) with pork substituting with P. hypophthalmus. This study examined the effects of P. hypophthalmus substitution on sensory, physicochemical, texture, and nutritional values of emulsion sausages to determine as a high-quality alternative for healthier meat products. Sensory evaluations determined consumer acceptance, indicating that the 30% substitution formula achieved the highest overall acceptance. Consumer perception was influenced by mechanical properties of sausages such as hardness, cohesiveness, and chewiness, which were assessed through texture profile analysis. The nutritional analysis demonstrated the effect of modified formulation for health improving. These studies contributed to the developed meat products providing improved nutritional and environmental benefits with a desirable taste.