Fat reduction with inulin in water-boiled sausages | Utilisation de l'inuline pour reduire la graisse dans la charcuterie echaudee
2007
Hadorn, R. | Piccinali, P. | Suter, M.,Station de recherche Agroscope Liebefeld-Posieux ALP, Berne (Switzerland)
In a trial with lyoners and in comparison to a control (REF) with a total of 22% backfat, 15% backfat was replaced in three experimental sausages as follows: 15% inulin gel of supplier A (IG-A), 7.5% inulin powder of supplier B plus 7.5% ice water (IP-B), 4.5% inulin powder and 1% wheat fibre of supplier C plus 9.5% ice water (IP-W-C). In oS-oIlyoners, the total amount of 22% backfat was substituted prorata by the other constituents without supplementing inulin. Replacing backfat led to a fat reduction of 43 to 52%, whereas pH-values (5.95-6.03) and jelly percentage ( 0.2%) were similar for all treatments. Colour differences (L*a*b*) were small and hardly visible (∆E 1.6). Sliceability (Warner- Bratzler total work) and consistency (fracturability) differed significantly between the treatments in the following order: REF oS-oI inulin treatments (IG-A, IP-B, IP-W-C). The lyoners were also tested by 147 persons for their preference on a scale from 1 to 9. All samples were rated as neither good nor bad (5.3 ± 1.9); only differences between IP-B and IP-W-C were significant. The additional sensory description by a trained panel revealed that samples showed profiles with significant different aroma (fatty note) and/or texture (firm, crunchy, juicy and sandy notes) characteristics. By replacing the backfat, production costs were increased by 1.4 to 2.6% for the three inulin-treatments and by 4.8% for the oS-oIlyoners. It is concluded that fat content of lyoners can be reduced by 40% without adverse effects on sensory characteristics considering a slight increase in production costs up to 5%.
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