Effect of adding inulin as a partial substitute for corn oil on the physicochemical and microbiological characteristics during processing of dry‐fermented chicken sausage

The effect of adding inulin (7%) as partial substitute for corn oil on the physicochemical and microbiological characteristics during the processing of dry‐fermented chicken sausages was evaluated. Fat reduction resulted in products with higher titratable acidity and moisture and protein contents after ripening. Inulin added products had higher nutritional value (larger amount of carbohydrates [soluble fibers] and protein) than the product with standard oil content, and 52.9% reduction in lipid content. Furthermore, inulin changed the physicochemical behavior (pH, titratable acidity and loss of moisture) of the low‐fat product during fermentation and ripening processes, making it similar to the product with standard oil content. There was no change in the lactic acid bacteria counts. It is possible to make low‐fat dry‐fermented chicken sausages with similar physicochemical and microbiological characteristics of the standard lipid content product without changing the process parameters, by using inulin (7%) as a partial substitute for corn oil. PRACTICAL APPLICATIONS: Reducing fats from the diet and the substitution of saturated fat by unsaturated fat are recommended to reduce diet‐induced problems. The development of low‐fat meat products should result in products with suitable characteristics, and preferably not requiring changes in the parameters and process conditions. A low‐fat dry‐fermented chicken sausage with similar physicochemical and microbiological characteristics of the standard lipid content product and without change of the process parameters were achieved by using inulin (7%) as a partial substitute for corn oil. The inulin addition improved the nutritional value (larger amount of carbohydrates [soluble fibers] and protein) of the products and the inulin added low‐fat products had 52.9% reduction in lipid content. The prebiotic effect of inulin makes the dry‐fermented chicken sausage a product with more health benefits to the consumer.