Inulin-based emulsion-filled gel as a fat replacer in prebiotic- and PUFA-enriched dry fermented sausages |
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| Authors: | Marija Glisic Milan Baltic Milica Glisic Dejana Trbovic Marija Jokanovic Nenad Parunovic Mirjana Dimitrijevic Branko Suvajdzic Marija Boskovic Dragan Vasilev |
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| Affiliation: | 1. Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, University of Belgrade, Bulevar oslobodjenja 18, Belgrade, Serbia;2. Institute of Meat Hygiene and Technology, Kacanskog 13, Belgrade, Serbia;3. Department of Food Preservation Engineering, Faculty of Technology, University of Novi Sad, Bulevar cara Lazara 1, Novi Sad, 21101 Serbia |
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| 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 α-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. |
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| Keywords: | Functional meat products linseed oil reduced fat ripening |
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