Use of inulin-collagen suspension for the total replacement of pork backfat in cooked-emulsified sausages
Authors
Bajčić, AleksandarPetronijević, Radivoj
Suvajdžić, Branko
Tomović, Vladimir
Stajković, Silvana
Vasilev, Dragan
Article (Published version)
Metadata
Show full item recordAbstract
Total replacement of pork backfat with inulin-collagen suspension in the production of cooked-emulsified sausages
was investigated. Four groups of sausages were produced: control sausages (backfat 25 %), Series A (backfat 15 %,
inulin 4 %, and collagen 0.7 %), Series B (backfat 7.5 %, inulin 4 %, and collagen 1.2 %) and Series C (inulin 4 % and
collagen 1.65 %). Physico-chemical properties, chemical composition, fatty acid profile, lipid oxidation parameters,
colour, textural and sensory parameters were determined. The results showed that total replacement of pork backfat
with inulin-collagen suspension is possible, considering that the low-fat Series C sausages had acceptable sensory properties, lower free fat content (8.5 ± 1.8 g∙kg-1), lower cholesterol content (462.3 ± 49.3 mg·kg-1) and higher content
of carbohydrates-prebiotics (74.6 ± 8.4 g∙kg-1) than the control sausages. Series C sausages also had lower polyunsaturated, higher monounsaturated and a similar saturated fatty... acids contents compared to the control product. Total
fat replacement led to a decrease in values of lightness and redness but did not influence yellowness or the texture
parameters. Regarding quality parameters, sausages with partially replaced pork backfat were not superior to those
with total fat replacement.
Keywords:
cooked-emulsified sausages / fat replacemen / inulin / collagen / qualitySource:
Journal of Food and Nutrition Research, 2023, 62, 1, 35-45Publisher:
- Journal of Food and Nutrition Research
Funding / projects:
- Ministry of Science, Technological Development and Innovation of the Republic of Serbia, institutional funding - 200143 (University of Belgrade, Faculty of Veterinary Medicine) (RS-MESTD-inst-2020-200143)
- Ministry of Science, Technological Development and Innovation of the Republic of Serbia, institutional funding - 200134 (University of Novi Sad, Faculty of Technology) (RS-MESTD-inst-2020-200134)
- Ministry of Science, Technological Development and Innovation of the Republic of Serbia, institutional funding - 200050 (Institute of Meat Hygiene and Technology, Belgrade) (RS-MESTD-inst-2020-200050)
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Institution/Community
Fakultet veterinarske medicineTY - JOUR AU - Bajčić, Aleksandar AU - Petronijević, Radivoj AU - Suvajdžić, Branko AU - Tomović, Vladimir AU - Stajković, Silvana AU - Vasilev, Dragan PY - 2023 UR - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2880 AB - Total replacement of pork backfat with inulin-collagen suspension in the production of cooked-emulsified sausages was investigated. Four groups of sausages were produced: control sausages (backfat 25 %), Series A (backfat 15 %, inulin 4 %, and collagen 0.7 %), Series B (backfat 7.5 %, inulin 4 %, and collagen 1.2 %) and Series C (inulin 4 % and collagen 1.65 %). Physico-chemical properties, chemical composition, fatty acid profile, lipid oxidation parameters, colour, textural and sensory parameters were determined. The results showed that total replacement of pork backfat with inulin-collagen suspension is possible, considering that the low-fat Series C sausages had acceptable sensory properties, lower free fat content (8.5 ± 1.8 g∙kg-1), lower cholesterol content (462.3 ± 49.3 mg·kg-1) and higher content of carbohydrates-prebiotics (74.6 ± 8.4 g∙kg-1) than the control sausages. Series C sausages also had lower polyunsaturated, higher monounsaturated and a similar saturated fatty acids contents compared to the control product. Total fat replacement led to a decrease in values of lightness and redness but did not influence yellowness or the texture parameters. Regarding quality parameters, sausages with partially replaced pork backfat were not superior to those with total fat replacement. PB - Journal of Food and Nutrition Research T2 - Journal of Food and Nutrition Research T1 - Use of inulin-collagen suspension for the total replacement of pork backfat in cooked-emulsified sausages VL - 62 IS - 1 SP - 35 EP - 45 UR - https://hdl.handle.net/21.15107/rcub_veterinar_2880 ER -
@article{ author = "Bajčić, Aleksandar and Petronijević, Radivoj and Suvajdžić, Branko and Tomović, Vladimir and Stajković, Silvana and Vasilev, Dragan", year = "2023", abstract = "Total replacement of pork backfat with inulin-collagen suspension in the production of cooked-emulsified sausages was investigated. Four groups of sausages were produced: control sausages (backfat 25 %), Series A (backfat 15 %, inulin 4 %, and collagen 0.7 %), Series B (backfat 7.5 %, inulin 4 %, and collagen 1.2 %) and Series C (inulin 4 % and collagen 1.65 %). Physico-chemical properties, chemical composition, fatty acid profile, lipid oxidation parameters, colour, textural and sensory parameters were determined. The results showed that total replacement of pork backfat with inulin-collagen suspension is possible, considering that the low-fat Series C sausages had acceptable sensory properties, lower free fat content (8.5 ± 1.8 g∙kg-1), lower cholesterol content (462.3 ± 49.3 mg·kg-1) and higher content of carbohydrates-prebiotics (74.6 ± 8.4 g∙kg-1) than the control sausages. Series C sausages also had lower polyunsaturated, higher monounsaturated and a similar saturated fatty acids contents compared to the control product. Total fat replacement led to a decrease in values of lightness and redness but did not influence yellowness or the texture parameters. Regarding quality parameters, sausages with partially replaced pork backfat were not superior to those with total fat replacement.", publisher = "Journal of Food and Nutrition Research", journal = "Journal of Food and Nutrition Research", title = "Use of inulin-collagen suspension for the total replacement of pork backfat in cooked-emulsified sausages", volume = "62", number = "1", pages = "35-45", url = "https://hdl.handle.net/21.15107/rcub_veterinar_2880" }
Bajčić, A., Petronijević, R., Suvajdžić, B., Tomović, V., Stajković, S.,& Vasilev, D.. (2023). Use of inulin-collagen suspension for the total replacement of pork backfat in cooked-emulsified sausages. in Journal of Food and Nutrition Research Journal of Food and Nutrition Research., 62(1), 35-45. https://hdl.handle.net/21.15107/rcub_veterinar_2880
Bajčić A, Petronijević R, Suvajdžić B, Tomović V, Stajković S, Vasilev D. Use of inulin-collagen suspension for the total replacement of pork backfat in cooked-emulsified sausages. in Journal of Food and Nutrition Research. 2023;62(1):35-45. https://hdl.handle.net/21.15107/rcub_veterinar_2880 .
Bajčić, Aleksandar, Petronijević, Radivoj, Suvajdžić, Branko, Tomović, Vladimir, Stajković, Silvana, Vasilev, Dragan, "Use of inulin-collagen suspension for the total replacement of pork backfat in cooked-emulsified sausages" in Journal of Food and Nutrition Research, 62, no. 1 (2023):35-45, https://hdl.handle.net/21.15107/rcub_veterinar_2880 .