Development of satiating and palatable high-protein meat products by using experimental design in food technology

  • Hanne Kristine Sivertsen UC Davis
  • Øydis Ueland Nofima Mat AS
  • Frank Westad CAMO Software AS
Keywords: High protein product development, Satiety test, Sensory descriptive analysis


Background and objectives: Foods high in protein are known to satiate more fully than foods high in other constituents. One challenge with these types of food is the degree of palatability. This study was aimed at developing the frankfurter style of sausages that would regulate food intake as well as being the preferred food choice of the consumer. Design and measures: 16 sausage varieties with commercial (PE% 20) or higher amount of protein (PE% 40), being modified with vegetable fat (3% of rapeseed oil), and smoked or not, underwent a sensory descriptive analysis, in which the information was used to choose a subsample of four sausages for a satiety test. Twentyseven subjects were recruited based on liking and frequency of sausage consumption. The participants ranged in age from 20 to 28, and in body mass index (BMI) between 19.6 and 30.9. The students were served a sausage meal for five consecutive days and then filled out a questionnaire to describe their feelings of hunger, satiety, fullness, desire to eat an their prospective consumption on a visual analogue scale (VAS) starting from right before, right after the meal, every half hour for 4 h until the next meal was served, and right after the second meal. Results and conclusion: The higher protein sausages were less juicy, oily, fatty, adhesive, but harder and more granular than with lower amount of protein. The high-protein sausages were perceived as more satiating the first 90 min after the first meal. Some indication of satiety effect of added oil versus meat fat. No significant differences in liking among the four sausage varieties.

Keywords: satiety; experimental design; meat products

(Published: 25 November 2010)

Citation: Food & Nutrition Research 2010, 54: 5114 - DOI: 10.3402/fnr.v54i0.5114


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Author Biographies

Hanne Kristine Sivertsen, UC Davis
Øydis Ueland, Nofima Mat AS

PhD, Director, Consumer and Sensory Sciences

Frank Westad, CAMO Software AS

PhD, Chief Scientific Officer

How to Cite
Sivertsen, H. K., Ueland, Øydis, & Westad, F. (2010). Development of satiating and palatable high-protein meat products by using experimental design in food technology. Food & Nutrition Research.
Original Articles