Effect of adding inulin as a partial substitute for corn oil on the physicochemical and microbiological characteristics during processing of dry-fermented chicken sausage

Abstract

The effect of adding inulin (7%) as partial substitute for corn oil on the physicochemical and microbiological characteristics during the processing of dry‐fermented chicken sausages was evaluated. Fat reduction resulted in products with higher titratable acidity and moisture and protein contents after ripening. Inulin added products had higher nutritional value (larger amount of carbohydrates [soluble fibers] and protein) than the product with standard oil content, and 52.9% reduction in lipid content. Furthermore, inulin changed the physicochemical behavior (pH, titratable acidity and loss of moisture) of the low‐fat product during fermentation and ripening processes, making it similar to the product with standard oil content. There was no change in the lactic acid bacteria counts. It is possible to make low‐fat dry‐fermented chicken sausages with similar physicochemical and microbiological characteristics of the standard lipid content product without changing the process parameters, by using inulin (7%) as a partial substitute for corn oil. Practical applications Reducing fats from the diet and the substitution of saturated fat by unsaturated fat are recommended to reduce diet‐induced problems. The development of low‐fat meat products should result in products with suitable characteristics, and preferably not requiring changes in the parameters and process conditions. A low‐fat dry‐fermented chicken sausage with similar physicochemical and microbiological characteristics of the standard lipid content product and without change of the process parameters were achieved by using inulin (7%) as a partial substitute for corn oil. The inulin addition improved the nutritional value (larger amount of carbohydrates [soluble fibers] and protein) of the products and the inulin added low‐fat products had 52.9% reduction in lipid content. The prebiotic effect of inulin makes the dry‐fermented chicken sausage a product with more health benefits to the consumer.

Improving quality of poultry and its meat products with probiotics, prebiotics, and phytoextracts

“… Improved its flavor and texture. Menegas et al (2017) Bologna sausage with fat reformulation Chia flour (concentrations of 2.5%), Inulin (concentrations of 1%) Enhanced fatty acid profile. (Higher amount of polyunsaturated fatty acids, increased the omega 3 content, and reduced saturated fat up to 41%) Affected the color of sausages, increasing L* and reducing a*.…”

Estudio De Los Efectos De Inulina Utilizada en La Reformulación De Carne Procesada

“…Se demostró que la reformulación de carne procesada con inulina puede aumentar la humedad de casi todos los productos. Autores (Álvarez y Barbut, 2013b;Berizi et al, 2017;El Zeny et al, 2019;El-Beltagy et al, 2007;Menegas et al, 2017), identifican a este fenómeno causado por la adición voluntaria de más agua en la elaboración de estos productos, compensando la modificación de la receta en su reformulación. Mientras que otros investigadores vinculan este efecto con la capacidad de retención de agua que puede presentar la inulina, evitando así la pérdida del agua en su posterior análisis (Afoak -wah et al, 2015;Alaei et al, 2018;Álvarez y Barbut, 2013;Özer, 2019Özer, y Peña, 2020.…”

“…El pH y el análisis microbiológico no se vieron afectados por la utilización de inulina en la reformulación de distintos tipos de carne procesada (El-Beltagy et al, 2007;Gadekar et al, 2016). Sin embargo, Menegas et al (2017) y Özer (2019), reportaron en embutidos fermentados una dismi nución de pH en su periodo de fermentación cuando se utilizó a la inulina como sustituto de la grasa, lo cual se atribuyó a: a) la presencia de sustratos alimenticios en los extractos naturales de inulina (proteínas, ami noácidos y carbohidratos) que pudie ron ser metabolizadas por bacterias ácido lácticas, b) utilización espe cífica de la inulina por los probió ticos, lo cual pudo aumentar la aci dez del producto por presencia de mayor cantidad de ácido láctico en el producto. Cabe destacar que la reducción de pH en embutidos fermentados causada por la presen cia de la inulina puede inhibir el crecimiento microbiano de patóge nos en estos alimentos, por lo que podría mejorar su estabilidad y vida útil.…”

Applications of Microbial Exopolysaccharides in the Food Industry

“…It can increase the viscosity of water, which is dependent on the molecular weight and temperature (10). It can be used as a fat replacer in sausages (96,97) and non-fat functional dairy foods (98) and also a sugar replacer in chocolate (99). Generally, inulin gels are based on the interactions occurring between dissolved inulin chains.…”