Inulin-based emulsion-filled gel as a fat replacer in prebiotic- and PUFA-enriched dry fermented sausages
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2018
Authors
Glišić, MarijaBaltić, Milan Ž.
Glišić, Milica
Trbović, Dejana
Jokanović, Marija
Parunović, Nenad
Dimitrijević, Mirjana
Suvajdžić, Branko
Bošković, Marija
Vasilev, Dragan
Article (Published version)
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Show full item recordAbstract
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 / ripeningSource:
International Journal of Food Science and Technology, 2018, 54, 3, 787-797Publisher:
- Wiley, Hoboken
Funding / projects:
- 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)
DOI: 10.1111/ijfs.13996
ISSN: 0950-5423
WoS: 000462162000024
Scopus: 2-s2.0-85055952968
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Institution/Community
Fakultet veterinarske medicineTY - JOUR AU - Glišić, Marija AU - Baltić, Milan Ž. AU - Glišić, Milica AU - Trbović, Dejana AU - Jokanović, Marija AU - Parunović, Nenad AU - Dimitrijević, Mirjana AU - Suvajdžić, Branko AU - Bošković, Marija AU - Vasilev, Dragan PY - 2018 UR - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1731 AB - 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. PB - Wiley, Hoboken T2 - International Journal of Food Science and Technology T1 - Inulin-based emulsion-filled gel as a fat replacer in prebiotic- and PUFA-enriched dry fermented sausages VL - 54 IS - 3 SP - 787 EP - 797 DO - 10.1111/ijfs.13996 ER -
@article{ author = "Glišić, Marija and Baltić, Milan Ž. and Glišić, Milica and Trbović, Dejana and Jokanović, Marija and Parunović, Nenad and Dimitrijević, Mirjana and Suvajdžić, Branko and Bošković, Marija and Vasilev, Dragan", year = "2018", 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.", publisher = "Wiley, Hoboken", journal = "International Journal of Food Science and Technology", title = "Inulin-based emulsion-filled gel as a fat replacer in prebiotic- and PUFA-enriched dry fermented sausages", volume = "54", number = "3", pages = "787-797", doi = "10.1111/ijfs.13996" }
Glišić, M., Baltić, M. Ž., Glišić, M., Trbović, D., Jokanović, M., Parunović, N., Dimitrijević, M., Suvajdžić, B., Bošković, M.,& Vasilev, D.. (2018). Inulin-based emulsion-filled gel as a fat replacer in prebiotic- and PUFA-enriched dry fermented sausages. in International Journal of Food Science and Technology Wiley, Hoboken., 54(3), 787-797. https://doi.org/10.1111/ijfs.13996
Glišić M, Baltić MŽ, Glišić M, Trbović D, Jokanović M, Parunović N, Dimitrijević M, Suvajdžić B, Bošković M, Vasilev D. Inulin-based emulsion-filled gel as a fat replacer in prebiotic- and PUFA-enriched dry fermented sausages. in International Journal of Food Science and Technology. 2018;54(3):787-797. doi:10.1111/ijfs.13996 .
Glišić, Marija, Baltić, Milan Ž., Glišić, Milica, Trbović, Dejana, Jokanović, Marija, Parunović, Nenad, Dimitrijević, Mirjana, Suvajdžić, Branko, Bošković, Marija, Vasilev, Dragan, "Inulin-based emulsion-filled gel as a fat replacer in prebiotic- and PUFA-enriched dry fermented sausages" in International Journal of Food Science and Technology, 54, no. 3 (2018):787-797, https://doi.org/10.1111/ijfs.13996 . .