The influence of inulin addition on the physico-chemical and sensory characteristics of reduced-fat cooked sausages
2011
Šojić, B.V., Faculty of Technology, Novi Sad (Serbia) | Petrović, Lj.S., Faculty of Technology, Novi Sad (Serbia) | Pešović, B.M., Faculty of Technology, Novi Sad (Serbia) | Tomović, V.M., Faculty of Technology, Novi Sad (Serbia) | Jokanović, M.R., Faculty of Technology, Novi Sad (Serbia) | Džinić, N.R., Faculty of Technology, Novi Sad (Serbia) | Salitrežić, P.P., Industrija mesa Nedeljković, Šašinci (Serbia)
In this paper, the physico–chemical and sensory characteristics of reduced–fat (approximately 35 % lower) cooked sausage, made with addition of 5% inulin, (sausage A) were examined and compared with those of conventionally cooked sausage (sausage B). Chemical composition was evaluated according to standard ISO methods. Instrumental measurements of colour (L*a*b*) and texture (Warner–Bratzler test) were performed. Sensory characteristics were estimated by a hedonic test. Protein content in sausages of A and B group (10.56 %: 10.59 %) did not differ significantly (P is greater than 0.05). Energy value of sausage A (822.8 kJ/100g) was significantly lower (P is less than 0.001) than that of sausage B (1199.4 kJ/100g). Sausages with reduced fat content and with added inulin (A) had a significantly (P is less than 0.001) lower L* value, i.e. were darker (L* = 66.21: 69.74), significantly lower (P is less than 0.001) b* value (b* =13.39: 14.86), and significantly higher (P is less than 0.001) a* value (a* = 16.18: 12.08), comparing with the control sausages (B). Textural properties (tenderness) of both groups of sausages and sensory characteristics were evaluated as optimal, and the results of Warner–Bratzler test did not differ significantly (P is greater than 0.05) (3.63 N: 3.77 N) between the two groups. The results obtained in this paper indicate that it is possible to produce cooked sausage with significanly reduced fat content, i.e. reduced energy value, enriched with inulin, of optimal physico-chemical and sensory characteristics.
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