Dry-fermented chicken sausage produced with inulin and corn oil: Physicochemical, microbiological, and textural characteristics and acceptability during storage

Abstract

This study aimed to evaluate the effect of oil content reduction and the addition of inulin as a partial oil substitute on the physicochemical, microbiological, and textural characteristics and acceptability during the storage (4 °C for 45 days) of dry-fermented chicken sausage produced with corn oil. Reducing the oil content did not influence the characteristics evaluated but tended to produce sausage with a dark reddish coloration. The addition of inulin did not change the physicochemical and microbiological parameters or the acceptability of the products, but resulted in an altered texture profile and a tendency toward lighter and less reddish coloration, similar to products with standard oil content. Fermented chicken sausages produced with standard amounts of corn oil, reduced amounts of corn oil, and inulin as a partial oil replacement remained stable without a significant loss of physical, chemical, microbiological, or sensory attributes during storage at 4 °C for 45 days.

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.…”

“…(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.…”

Valorization of indigenous dairy cattle breed through salami production

“…Results were expressed as lightness (L*), redness (a*), and yellowness (b*), according to the International Commission on Illumination (CIE) L*a*b* system (Menegas et al, 2013). pH, a w and colorimetric parameters were measured at time 0 and, subsequently, at day 10, 25 and 45 of production.…”

A Rising Star Prebiotic Dietary Fiber: Inulin and Recent Applications in Meat Products

“…In emulsified meat products, inulin could successfully enhance emulsion stabilization and cooking yield (Álverez and Barbut, 2013;Keenan et al, 2014) and protected texture and sensory parameters (Huang et al, 2011). In dry-fermented products, inulin was effective to cover physical, chemical, microbiological or sensory attributes during storage (Menegas et al, 2013).…”