Qualität und Nährwert von mit Inulin und Erbsenfasern als Fettgewebe-Ersatzstoffe hergestellten Rohwürsten
Quality and nutritive value of fermented sausages produced with inulin and pea fibre as fat replacers
Abstract
This paper presents the results of the examination of physicochemical, chemical and sensory properties of fermented sausages produced with inulin and pea fibre as fat replacers. Conventional fermented sausage (control) contained 75% meat and 25% of pork backfat. In functional fermented sausages one part of the pork backfat was replaced with inulin powder, inulin cream and pea fibre as follows: in fermented sausage I with 2% inulin powder and 1% pea fibre, in fermented sausage II with 4% inulin cream and 1% pea fibre, and in fermented sausage III with 8% inulin cream and 1% pea fibre. The sausages were examined after a three week ripening period. The pH-and aw-values of the functional fermented sausages (pH=4.8-4.9; aw=0.90) were significantly lower than those of the conventional sausage lpH=5.18; a w =0.93). The functional fermented sausages I, II and III contained 2.7%, 3.9% and 8.0% less fat than the conventional sausage, respectively. Compared to the conventional sausage, the functi...onal fermented sausages contained 1.5 to 1.8% more meat proteins and the relative content of collagen in meat proteins was by 0.8 to 1.1% lower. Functional fermented sausages I, II and III contained 4.8%, 7.4% and 16.9% less calories than the conventional sausage, respectively. The appearance and texture of functional fermented sausages, as well as the odour and taste of the functional fermented sausage II were better rated than those of the conventional fermented sausage. The taste of the functional fermented sausage I was a little sour and of functional fermented sausage III somewhat nonspecific. The colour of the conventional fermented sausage was better rated than the colour of the functional fermented sausages, including the functional sausage III which had the lowest score.
Keywords:
Functional fermented sausages / Quality / Nutritive valueSource:
Fleischwirtschaft, 2013, 93, 3, 123-127Publisher:
- Deutscher Fachverlag GmbH, Frankfurt Main
Collections
Institution/Community
Fakultet veterinarske medicineTY - JOUR AU - Vasilev, Dragan AU - Saičić, Snežana AU - Vasiljević, Nađa PY - 2013 UR - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1014 AB - This paper presents the results of the examination of physicochemical, chemical and sensory properties of fermented sausages produced with inulin and pea fibre as fat replacers. Conventional fermented sausage (control) contained 75% meat and 25% of pork backfat. In functional fermented sausages one part of the pork backfat was replaced with inulin powder, inulin cream and pea fibre as follows: in fermented sausage I with 2% inulin powder and 1% pea fibre, in fermented sausage II with 4% inulin cream and 1% pea fibre, and in fermented sausage III with 8% inulin cream and 1% pea fibre. The sausages were examined after a three week ripening period. The pH-and aw-values of the functional fermented sausages (pH=4.8-4.9; aw=0.90) were significantly lower than those of the conventional sausage lpH=5.18; a w =0.93). The functional fermented sausages I, II and III contained 2.7%, 3.9% and 8.0% less fat than the conventional sausage, respectively. Compared to the conventional sausage, the functional fermented sausages contained 1.5 to 1.8% more meat proteins and the relative content of collagen in meat proteins was by 0.8 to 1.1% lower. Functional fermented sausages I, II and III contained 4.8%, 7.4% and 16.9% less calories than the conventional sausage, respectively. The appearance and texture of functional fermented sausages, as well as the odour and taste of the functional fermented sausage II were better rated than those of the conventional fermented sausage. The taste of the functional fermented sausage I was a little sour and of functional fermented sausage III somewhat nonspecific. The colour of the conventional fermented sausage was better rated than the colour of the functional fermented sausages, including the functional sausage III which had the lowest score. PB - Deutscher Fachverlag GmbH, Frankfurt Main T2 - Fleischwirtschaft T1 - Qualität und Nährwert von mit Inulin und Erbsenfasern als Fettgewebe-Ersatzstoffe hergestellten Rohwürsten T1 - Quality and nutritive value of fermented sausages produced with inulin and pea fibre as fat replacers VL - 93 IS - 3 SP - 123 EP - 127 UR - https://hdl.handle.net/21.15107/rcub_veterinar_1014 ER -
@article{ author = "Vasilev, Dragan and Saičić, Snežana and Vasiljević, Nađa", year = "2013", abstract = "This paper presents the results of the examination of physicochemical, chemical and sensory properties of fermented sausages produced with inulin and pea fibre as fat replacers. Conventional fermented sausage (control) contained 75% meat and 25% of pork backfat. In functional fermented sausages one part of the pork backfat was replaced with inulin powder, inulin cream and pea fibre as follows: in fermented sausage I with 2% inulin powder and 1% pea fibre, in fermented sausage II with 4% inulin cream and 1% pea fibre, and in fermented sausage III with 8% inulin cream and 1% pea fibre. The sausages were examined after a three week ripening period. The pH-and aw-values of the functional fermented sausages (pH=4.8-4.9; aw=0.90) were significantly lower than those of the conventional sausage lpH=5.18; a w =0.93). The functional fermented sausages I, II and III contained 2.7%, 3.9% and 8.0% less fat than the conventional sausage, respectively. Compared to the conventional sausage, the functional fermented sausages contained 1.5 to 1.8% more meat proteins and the relative content of collagen in meat proteins was by 0.8 to 1.1% lower. Functional fermented sausages I, II and III contained 4.8%, 7.4% and 16.9% less calories than the conventional sausage, respectively. The appearance and texture of functional fermented sausages, as well as the odour and taste of the functional fermented sausage II were better rated than those of the conventional fermented sausage. The taste of the functional fermented sausage I was a little sour and of functional fermented sausage III somewhat nonspecific. The colour of the conventional fermented sausage was better rated than the colour of the functional fermented sausages, including the functional sausage III which had the lowest score.", publisher = "Deutscher Fachverlag GmbH, Frankfurt Main", journal = "Fleischwirtschaft", title = "Qualität und Nährwert von mit Inulin und Erbsenfasern als Fettgewebe-Ersatzstoffe hergestellten Rohwürsten, Quality and nutritive value of fermented sausages produced with inulin and pea fibre as fat replacers", volume = "93", number = "3", pages = "123-127", url = "https://hdl.handle.net/21.15107/rcub_veterinar_1014" }
Vasilev, D., Saičić, S.,& Vasiljević, N.. (2013). Qualität und Nährwert von mit Inulin und Erbsenfasern als Fettgewebe-Ersatzstoffe hergestellten Rohwürsten. in Fleischwirtschaft Deutscher Fachverlag GmbH, Frankfurt Main., 93(3), 123-127. https://hdl.handle.net/21.15107/rcub_veterinar_1014
Vasilev D, Saičić S, Vasiljević N. Qualität und Nährwert von mit Inulin und Erbsenfasern als Fettgewebe-Ersatzstoffe hergestellten Rohwürsten. in Fleischwirtschaft. 2013;93(3):123-127. https://hdl.handle.net/21.15107/rcub_veterinar_1014 .
Vasilev, Dragan, Saičić, Snežana, Vasiljević, Nađa, "Qualität und Nährwert von mit Inulin und Erbsenfasern als Fettgewebe-Ersatzstoffe hergestellten Rohwürsten" in Fleischwirtschaft, 93, no. 3 (2013):123-127, https://hdl.handle.net/21.15107/rcub_veterinar_1014 .