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Inulin‐based emulsion‐filled gel as a fat replacer in prebiotic‐ and PUFA ‐enriched dry fermented sausages
Author(s) -
Glisic Marija,
Baltic Milan,
Glisic Milica,
Trbovic Dejana,
Jokanovic Marija,
Parunovic Nenad,
Dimitrijevic Mirjana,
Suvajdzic Branko,
Boskovic Marija,
Vasilev Dragan
Publication year - 2019
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.13996
Subject(s) - inulin , food science , chewiness , prebiotic , chemistry , lipid oxidation , fermentation , fatty acid , emulsion , lipolysis , linseed oil , sensory analysis , polyunsaturated fatty acid , fat substitute , biochemistry , antioxidant , adipose tissue
Summary 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.