Inulin-based emulsion-filled gel as a fat replacer in prebiotic- and PUFA-enriched dry fermented sausages
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Baltić, Milan Ž.
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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.
Keywords:Functional meat products / linseed oil / reduced fat / ripening
Source:International Journal of Food Science and Technology, 2019, 54, 3, 787-797
- Wiley, Hoboken
- Improvement and development of hygienic and technological procedures in production of animal originating foodstuffs with the aim of producing high-quality and safe products competetive on the global market (RS-46009)
- Selected biological hazards for safety/quality of food of animal origin and control measures from farm to consumer (RS-31034)