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Inulin-based emulsion-filled gel as a fat replacer in prebiotic- and PUFA-enriched dry fermented sausages
dc.creator | Glišić, Marija | |
dc.creator | Baltić, Milan Ž. | |
dc.creator | Glišić, Milica | |
dc.creator | Trbović, Dejana | |
dc.creator | Jokanović, Marija | |
dc.creator | Parunović, Nenad | |
dc.creator | Dimitrijević, Mirjana | |
dc.creator | Suvajdžić, Branko | |
dc.creator | Bošković, Marija | |
dc.creator | Vasilev, Dragan | |
dc.date.accessioned | 2020-06-03T14:32:55Z | |
dc.date.available | 2020-06-03T14:32:55Z | |
dc.date.issued | 2018 | |
dc.identifier.issn | 0950-5423 | |
dc.identifier.uri | https://vet-erinar.vet.bg.ac.rs/handle/123456789/1731 | |
dc.description.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. | en |
dc.publisher | Wiley, Hoboken | |
dc.relation | info:eu-repo/grantAgreement/MESTD/Integrated and Interdisciplinary Research (IIR or III)/46009/RS// | |
dc.relation | info:eu-repo/grantAgreement/MESTD/Technological Development (TD or TR)/31034/RS// | |
dc.rights | restrictedAccess | |
dc.source | International Journal of Food Science and Technology | |
dc.subject | Functional meat products | en |
dc.subject | linseed oil | en |
dc.subject | reduced fat | en |
dc.subject | ripening | en |
dc.title | Inulin-based emulsion-filled gel as a fat replacer in prebiotic- and PUFA-enriched dry fermented sausages | en |
dc.type | article | |
dc.rights.license | ARR | |
dcterms.abstract | Трбовић, Дејана; Димитријевић, Мирјана; Василев, Драган; Глисић, Марија; Бошковић, Марија; Јокановић, Марија; Балтић, Милан Ж.; Глишић, Милица; Сувајджић, Бранко; Паруновић, Ненад; | |
dc.citation.volume | 54 | |
dc.citation.issue | 3 | |
dc.citation.spage | 787 | |
dc.citation.epage | 797 | |
dc.citation.other | 54(3): 787-797 | |
dc.citation.rank | M22 | |
dc.identifier.wos | 000462162000024 | |
dc.identifier.doi | 10.1111/ijfs.13996 | |
dc.identifier.scopus | 2-s2.0-85055952968 | |
dc.type.version | publishedVersion |