Inulin as a prebiotic and fat replacer in meat products
Authors
Vasilev, DraganĐorđević, Vesna
Karabasil, Nedjeljko
Dimitrijević, Mirjana
Petrović, Zoran
Velebit, Branko
Teodorović, Vlado
Article (Published version)
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Fat reduction in meat products is demanded by consumers concerninghealth issues but represents a serious challenge for meat industry as fatty tissue plays an important role for the products properties. Because of that, a special attention is paid to the substances that could replace fatty tissue in meat products. Inulin represents a non digestible fructooligosaccharide that on the one hand represents a good prebiotic substance and from the other hand posses such technological propeties that make it a good fat replacer. In aqueous systems inulin forms a gel having a structure similar to fats, it has neutral taste and smell and have no impact on the aroma of meat products. Inulin could be added to meat products in form of powder as well as a water suspension. Low fat fermented sausages with good sensory quality could be produced with the addition of inulin as a fat replacer, and such products have abit lower pH- and aw-value and contain a higher number of lactic acid bacteria then conve...ntional products. In heat treated sausages, inulin improves water holding capacity and stability of the low fat meat batter, which reduces cooking loss and shows no adverse effect on the sensory properties of the low fat product. But, there are also certain limitations because it should be paid attention to the degree of polymerization as well as the amount of inulin added the product. Otherwise, on the one hand there could be some adverse effectson sensory properties of the product and from the other hand an excessive amount of inulin could lead to digestive problems by consumers.
Keywords:
inulin / low-fat meat products / fat replacer / prebioticSource:
Teoriâ i Praktika Pererabotki Mâsa, 2017, 2, 2, 4-13Publisher:
- The V.M. Gorbatov All-Russian Meat Research Institute
Funding / projects:
- Selected biological hazards for safety/quality of food of animal origin and control measures from farm to consumer (RS-31034)
- 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)
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Fakultet veterinarske medicineTY - JOUR AU - Vasilev, Dragan AU - Đorđević, Vesna AU - Karabasil, Nedjeljko AU - Dimitrijević, Mirjana AU - Petrović, Zoran AU - Velebit, Branko AU - Teodorović, Vlado PY - 2017 UR - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1839 AB - Fat reduction in meat products is demanded by consumers concerninghealth issues but represents a serious challenge for meat industry as fatty tissue plays an important role for the products properties. Because of that, a special attention is paid to the substances that could replace fatty tissue in meat products. Inulin represents a non digestible fructooligosaccharide that on the one hand represents a good prebiotic substance and from the other hand posses such technological propeties that make it a good fat replacer. In aqueous systems inulin forms a gel having a structure similar to fats, it has neutral taste and smell and have no impact on the aroma of meat products. Inulin could be added to meat products in form of powder as well as a water suspension. Low fat fermented sausages with good sensory quality could be produced with the addition of inulin as a fat replacer, and such products have abit lower pH- and aw-value and contain a higher number of lactic acid bacteria then conventional products. In heat treated sausages, inulin improves water holding capacity and stability of the low fat meat batter, which reduces cooking loss and shows no adverse effect on the sensory properties of the low fat product. But, there are also certain limitations because it should be paid attention to the degree of polymerization as well as the amount of inulin added the product. Otherwise, on the one hand there could be some adverse effectson sensory properties of the product and from the other hand an excessive amount of inulin could lead to digestive problems by consumers. PB - The V.M. Gorbatov All-Russian Meat Research Institute T2 - Teoriâ i Praktika Pererabotki Mâsa T1 - Inulin as a prebiotic and fat replacer in meat products VL - 2 IS - 2 SP - 4 EP - 13 DO - 10.21323/2414-438X-2017-2-2-4-13 ER -
@article{ author = "Vasilev, Dragan and Đorđević, Vesna and Karabasil, Nedjeljko and Dimitrijević, Mirjana and Petrović, Zoran and Velebit, Branko and Teodorović, Vlado", year = "2017", abstract = "Fat reduction in meat products is demanded by consumers concerninghealth issues but represents a serious challenge for meat industry as fatty tissue plays an important role for the products properties. Because of that, a special attention is paid to the substances that could replace fatty tissue in meat products. Inulin represents a non digestible fructooligosaccharide that on the one hand represents a good prebiotic substance and from the other hand posses such technological propeties that make it a good fat replacer. In aqueous systems inulin forms a gel having a structure similar to fats, it has neutral taste and smell and have no impact on the aroma of meat products. Inulin could be added to meat products in form of powder as well as a water suspension. Low fat fermented sausages with good sensory quality could be produced with the addition of inulin as a fat replacer, and such products have abit lower pH- and aw-value and contain a higher number of lactic acid bacteria then conventional products. In heat treated sausages, inulin improves water holding capacity and stability of the low fat meat batter, which reduces cooking loss and shows no adverse effect on the sensory properties of the low fat product. But, there are also certain limitations because it should be paid attention to the degree of polymerization as well as the amount of inulin added the product. Otherwise, on the one hand there could be some adverse effectson sensory properties of the product and from the other hand an excessive amount of inulin could lead to digestive problems by consumers.", publisher = "The V.M. Gorbatov All-Russian Meat Research Institute", journal = "Teoriâ i Praktika Pererabotki Mâsa", title = "Inulin as a prebiotic and fat replacer in meat products", volume = "2", number = "2", pages = "4-13", doi = "10.21323/2414-438X-2017-2-2-4-13" }
Vasilev, D., Đorđević, V., Karabasil, N., Dimitrijević, M., Petrović, Z., Velebit, B.,& Teodorović, V.. (2017). Inulin as a prebiotic and fat replacer in meat products. in Teoriâ i Praktika Pererabotki Mâsa The V.M. Gorbatov All-Russian Meat Research Institute., 2(2), 4-13. https://doi.org/10.21323/2414-438X-2017-2-2-4-13
Vasilev D, Đorđević V, Karabasil N, Dimitrijević M, Petrović Z, Velebit B, Teodorović V. Inulin as a prebiotic and fat replacer in meat products. in Teoriâ i Praktika Pererabotki Mâsa. 2017;2(2):4-13. doi:10.21323/2414-438X-2017-2-2-4-13 .
Vasilev, Dragan, Đorđević, Vesna, Karabasil, Nedjeljko, Dimitrijević, Mirjana, Petrović, Zoran, Velebit, Branko, Teodorović, Vlado, "Inulin as a prebiotic and fat replacer in meat products" in Teoriâ i Praktika Pererabotki Mâsa, 2, no. 2 (2017):4-13, https://doi.org/10.21323/2414-438X-2017-2-2-4-13 . .