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dc.creatorGlišić, Marija
dc.creatorBaltić, Milan Ž.
dc.creatorGlišić, Milica
dc.creatorTrbović, Dejana
dc.creatorJokanović, Marija
dc.creatorParunović, Nenad
dc.creatorDimitrijević, Mirjana
dc.creatorSuvajdžić, Branko
dc.creatorBošković, Marija
dc.creatorVasilev, Dragan
dc.date.accessioned2020-06-03T14:32:55Z
dc.date.available2020-06-03T14:32:55Z
dc.date.issued2018
dc.identifier.issn0950-5423
dc.identifier.urihttps://vet-erinar.vet.bg.ac.rs/handle/123456789/1731
dc.description.abstractIn 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.publisherWiley, Hoboken
dc.relationinfo:eu-repo/grantAgreement/MESTD/Integrated and Interdisciplinary Research (IIR or III)/46009/RS//
dc.relationinfo:eu-repo/grantAgreement/MESTD/Technological Development (TD or TR)/31034/RS//
dc.rightsrestrictedAccess
dc.sourceInternational Journal of Food Science and Technology
dc.subjectFunctional meat productsen
dc.subjectlinseed oilen
dc.subjectreduced faten
dc.subjectripeningen
dc.titleInulin-based emulsion-filled gel as a fat replacer in prebiotic- and PUFA-enriched dry fermented sausagesen
dc.typearticle
dc.rights.licenseARR
dcterms.abstractТрбовић, Дејана; Димитријевић, Мирјана; Василев, Драган; Глисић, Марија; Бошковић, Марија; Јокановић, Марија; Балтић, Милан Ж.; Глишић, Милица; Сувајджић, Бранко; Паруновић, Ненад;
dc.citation.volume54
dc.citation.issue3
dc.citation.spage787
dc.citation.epage797
dc.citation.other54(3): 787-797
dc.citation.rankM22
dc.identifier.wos000462162000024
dc.identifier.doi10.1111/ijfs.13996
dc.identifier.scopus2-s2.0-85055952968
dc.type.versionpublishedVersion


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