Changes in sensory properties and consumer acceptance of reduced fat pork Lyon-style and liver sausages containing inulin and citrus fiber as fat replacers

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

“…This contrasts with the fi ndings of the present study, but our data indicates that factors other than the salt level, such as the background composition, can play a key role in its perception, as postulated by Ruusunen et al (2005). Spicy odours were found by Tomaschunas et al (2013) to be more intensive in low-fat than in full-fat meat products. They assumed that the release of aroma compounds was related to solvation in the lipid phase.…”

“…Furthermore, Shamil et al (1991Shamil et al ( /1992) reported higher perceived bitterness with fat reduction, due to the tendency of bitter compounds to be hydrophobic and to reside in a lipophilic environment. This eff ect is also supposed to be related to such attributes as peppery taste and saltiness (Tomaschunas et al, 2013). As predicted, the results showed that the addition of Orafti HP inulin to pâtés did not have any eff ect on sweetness.…”

“…(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.…”

Flavour improvement of reduced-fat peanut butter by addition of a kokumi peptide, γ-glutamyl-valyl-glycine

“…For example, it has been previously reported that the low-fat sausage has lower juiciness and aftertaste intensity [10] and that lowfat yogurt has lower creaminess [11] than full-fat products. In addition, it has been previously reported that reducedfat ice cream indicated lower scores of texture-related attributes such as thickness, smoothness, creaminess, mouth coating than those of full-fat products [12].…”

“…However, in general, the palatability of reduced-fat foods is lower than that of full-fat foods. In previous studies, it has been demonstrated that the reduced-fat samples have decreased juiciness, greasiness, aftertaste, and overall flavour intensity in sausages [10] and decrease the score of creaminess in yogurt [11]. In addition, it has been demonstrated that the reduced-fat samples have lower scores in thickness, smoothness, creaminess, mouth coating and milky/cooked sugar flavour in ice cream [12] and have lower scores in milk fat flavour and brothy flavour in cheddar cheese [13].…”