Inulin-based emulsion-filled gel as a fat replacer in prebiotic- and PUFA-enriched dry fermented sausages
Само за регистроване кориснике
2018
Аутори
Glišić, MarijaBaltić, Milan Ž.
Glišić, Milica
Trbović, Dejana
Jokanović, Marija
Parunović, Nenad
Dimitrijević, Mirjana
Suvajdžić, Branko
Bošković, Marija
Vasilev, Dragan
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
In order to produce fermented sausages with prebiotic fibre and improved fatty acid composition, 16% of pork back fat was replaced with inulin gelled suspension (I) and inulin linseed oil gelled emulsion (IO). Physico-chemical analysis, fatty acid profiles, lipid oxidation, microbiological, textural, colour and sensory analysis were carried out. The fat content was lower in I (31.38%) and IO (35.36%) modified sausages compared to control (44.37%) (P < 0.05). IO sausages had lower SFA and MUFA and higher PUFA content with an improved n-6/n-3 ratio (2.23) (P < 0.05) and alpha-linolenic acid increment (5.74 g per 100 g). Reformulation led to decrease in springiness, chewiness and hardness and increase in adhesiveness of the sausages. Modified sausages had lower L* and higher a* values, while b* values of I sausages did not differ compared to control sausages. Modified sausages were acceptable regarding all sensory attributes. Lipid oxidation parameters showed higher susceptibility to oxid...ation and lipolysis in IO sausages.
Кључне речи:
Functional meat products / linseed oil / reduced fat / ripeningИзвор:
International Journal of Food Science and Technology, 2018, 54, 3, 787-797Издавач:
- Wiley, Hoboken
Финансирање / пројекти:
- Унапређење и развој хигијенских и технолошких поступака у производњи намирница животињског порекла у циљу добијања квалитетних и безбедних производа конкурентних на светском тржишту (RS-MESTD-Integrated and Interdisciplinary Research (IIR or III)-46009)
- Одабране биолошке опасности за безбедност/квалитет хране анималног порекла и контролне мере од фарме до потрошача (RS-MESTD-Technological Development (TD or TR)-31034)
DOI: 10.1111/ijfs.13996
ISSN: 0950-5423
WoS: 000462162000024
Scopus: 2-s2.0-85055952968
Колекције
Институција/група
Fakultet veterinarske medicineTY - JOUR AU - Glišić, Marija AU - Baltić, Milan Ž. AU - Glišić, Milica AU - Trbović, Dejana AU - Jokanović, Marija AU - Parunović, Nenad AU - Dimitrijević, Mirjana AU - Suvajdžić, Branko AU - Bošković, Marija AU - Vasilev, Dragan PY - 2018 UR - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1731 AB - In order to produce fermented sausages with prebiotic fibre and improved fatty acid composition, 16% of pork back fat was replaced with inulin gelled suspension (I) and inulin linseed oil gelled emulsion (IO). Physico-chemical analysis, fatty acid profiles, lipid oxidation, microbiological, textural, colour and sensory analysis were carried out. The fat content was lower in I (31.38%) and IO (35.36%) modified sausages compared to control (44.37%) (P < 0.05). IO sausages had lower SFA and MUFA and higher PUFA content with an improved n-6/n-3 ratio (2.23) (P < 0.05) and alpha-linolenic acid increment (5.74 g per 100 g). Reformulation led to decrease in springiness, chewiness and hardness and increase in adhesiveness of the sausages. Modified sausages had lower L* and higher a* values, while b* values of I sausages did not differ compared to control sausages. Modified sausages were acceptable regarding all sensory attributes. Lipid oxidation parameters showed higher susceptibility to oxidation and lipolysis in IO sausages. PB - Wiley, Hoboken T2 - International Journal of Food Science and Technology T1 - Inulin-based emulsion-filled gel as a fat replacer in prebiotic- and PUFA-enriched dry fermented sausages VL - 54 IS - 3 SP - 787 EP - 797 DO - 10.1111/ijfs.13996 ER -
@article{ author = "Glišić, Marija and Baltić, Milan Ž. and Glišić, Milica and Trbović, Dejana and Jokanović, Marija and Parunović, Nenad and Dimitrijević, Mirjana and Suvajdžić, Branko and Bošković, Marija and Vasilev, Dragan", year = "2018", abstract = "In order to produce fermented sausages with prebiotic fibre and improved fatty acid composition, 16% of pork back fat was replaced with inulin gelled suspension (I) and inulin linseed oil gelled emulsion (IO). Physico-chemical analysis, fatty acid profiles, lipid oxidation, microbiological, textural, colour and sensory analysis were carried out. The fat content was lower in I (31.38%) and IO (35.36%) modified sausages compared to control (44.37%) (P < 0.05). IO sausages had lower SFA and MUFA and higher PUFA content with an improved n-6/n-3 ratio (2.23) (P < 0.05) and alpha-linolenic acid increment (5.74 g per 100 g). Reformulation led to decrease in springiness, chewiness and hardness and increase in adhesiveness of the sausages. Modified sausages had lower L* and higher a* values, while b* values of I sausages did not differ compared to control sausages. Modified sausages were acceptable regarding all sensory attributes. Lipid oxidation parameters showed higher susceptibility to oxidation and lipolysis in IO sausages.", publisher = "Wiley, Hoboken", journal = "International Journal of Food Science and Technology", title = "Inulin-based emulsion-filled gel as a fat replacer in prebiotic- and PUFA-enriched dry fermented sausages", volume = "54", number = "3", pages = "787-797", doi = "10.1111/ijfs.13996" }
Glišić, M., Baltić, M. Ž., Glišić, M., Trbović, D., Jokanović, M., Parunović, N., Dimitrijević, M., Suvajdžić, B., Bošković, M.,& Vasilev, D.. (2018). Inulin-based emulsion-filled gel as a fat replacer in prebiotic- and PUFA-enriched dry fermented sausages. in International Journal of Food Science and Technology Wiley, Hoboken., 54(3), 787-797. https://doi.org/10.1111/ijfs.13996
Glišić M, Baltić MŽ, Glišić M, Trbović D, Jokanović M, Parunović N, Dimitrijević M, Suvajdžić B, Bošković M, Vasilev D. Inulin-based emulsion-filled gel as a fat replacer in prebiotic- and PUFA-enriched dry fermented sausages. in International Journal of Food Science and Technology. 2018;54(3):787-797. doi:10.1111/ijfs.13996 .
Glišić, Marija, Baltić, Milan Ž., Glišić, Milica, Trbović, Dejana, Jokanović, Marija, Parunović, Nenad, Dimitrijević, Mirjana, Suvajdžić, Branko, Bošković, Marija, Vasilev, Dragan, "Inulin-based emulsion-filled gel as a fat replacer in prebiotic- and PUFA-enriched dry fermented sausages" in International Journal of Food Science and Technology, 54, no. 3 (2018):787-797, https://doi.org/10.1111/ijfs.13996 . .