Inulin‐based emulsion‐filled gel as a fat replacer in prebiotic‐ and PUFA‐enriched dry fermented sausages
2019
Glisic, Marija | Baltic, Milan | Glisic, Milica | Trbovic, Dejana | Jokanovic, Marija | Parunovic, Nenad | Dimitrijević, Mirjana | Suvajdzic, Branko | Boskovic, Marija | Vasilev, Dragan
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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