The influence of inulin addition on the physico-chemical and sensory characteristics of reduced-fat cooked sausages | Zendy

Branislav Šojić | Zendy; Ljiljana Petrović | Zendy; Biljana Pesovic | Zendy; Vladimir Tomović | Zendy; Marija Jokanović | Zendy; Natalija Džinić | Zendy; Pavle Salitrezic | Zendy

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The influence of inulin addition on the physico-chemical and sensory characteristics of reduced-fat cooked sausages

Author(s) -

Branislav Šojić,

Ljiljana Petrović,

Biljana Pesovic,

Vladimir Tomović,

Marija Jokanović,

Natalija Džinić,

Pavle Salitrezic

Publication year - 2011

Publication title -

acta periodica technologica

Language(s) - English

Resource type - Journals

eISSN - 2406-095X

pISSN - 1450-7188

DOI - 10.2298/apt1142157s

Subject(s) - inulin , food science , chemistry , sensory system , cooked meat , fat substitute , biology , neuroscience

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 (

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