Fat reduction in the formulation of frankfurter sausages using inulin and pectin

Abstract

The aim of this study was to evaluate the influence of different concentrations of inulin and pectin as fat substitutes on the chemical composition, texture, and sensory acceptance of frankfurter sausages. Six treatments were evaluated to test fat replacement: control (T0); low fat control (T1); low fat with 15% inulin (T2); low fat with 30% inulin (T3); low fat with 7.5% inulin and 7.5% pectin (T4); and low fat with 15% inulin and 15% pectin (T5). The addition of fibers increased the yield (T3 and T5; 98.96%), and the color parameters were slightly reduced (T3). Moisture (61.14%) and ashes (6.96%) of sausages with inulin and pectin were higher (T5), while shear force, hardness, fracturability, gumminess, and chewiness (T3 and T5) were slightly lower than those of the control. The addition of inulin (T2) increased the sensory acceptance of the sausages (5.75). Fat can be replaced with inulin and pectin in frankfurter sausages to produce healthy and functional products.

The eff ect of replacing pork fat of inulin on the physicochemical and sensory quality of guinea fowl pate

“…The moisture content in the pâtés with inulin was signifi cantly higher (p < 0.05) compared to the control. Similar behavior was found by other authors (Cegiełka and Tambor 2012;Flaczyk et al, 2009;Keenan et al, 2014, Menegas et al, 2013Méndez--Zamora et al, 2015;Šojić et al, 2011), who reported that fi ber, including inulin, increases the water-retaining capacity and therefore the moisture content in meat products.…”

“…Some authors did not observe any eff ect of inulin on cooking loss in low-fat meat products (Cegiełka and Tambor, 2012). In other studies, a positive eff ect and increased yield in products containing inulin were found (Keenan et al, 2014;Ktari et al, 2014;Méndez-Zamora et al, 2015). In this study, reducing the fat content from 22.4% to 0% and replacing it with inulin gel caused a significant (p < 0.05) increase in overall cooking loss.…”

“…It was found that the yield depends on temperature, cooking time, ingredients and the type of additive, amount and the type of fat in the meat pro ducts, and dietary fi ber (Alvarez and Barbut, 2013;Choi et al, 2014;Keenan et al, 2014;Ktari et al, 2014;Méndez-Zamora et al, 2015). The presence of inulin was previously reported to induce diff erent modes of behavior.…”

“…This also was connected with a considerable decrease in the energy value of the product -20%, 42% and 58% for sample T1, T2 and T2, respectively. The inverse relation between fat content and moisture was observed in diff erent types of meat products formulated with inulin (Cegiełka and Tambor, 2012;Flaczyk et al, 2009;Keenan et al, 2014;Ktari et al, 2014;Méndez-Zamora et al, 2015;Šojić et al, 2011;Tobin et al, 2012).…”

“…(González--Herrera et al, 2015). These properties lead to inulin being used as a fat substitute in many non-meat (Juszczak et al, 2012) and meat products (Cegiełka and Tambor, 2012;Flaczyk et al, 2009;Méndez--Zamora et al, 2015;Menegas et al, 2013;Tomaschunas et al, 2013). However, none of these studies used guinea fowl meat as a raw material in pâté production.…”