Evaluation of properties and characteristics of functional Trout sausages containing probiotics and fat substitutes

Abstract

Decrease in nitrosamine and optimal smell and flavour gives credit to such meat products as fermented sausages for their considerably optimal storage period and better nutritional values. Replacing red meat with fish and using replacer fat and probiotics in such products have played a great role in the production of such a highly functional food. Therefore, the focus of this study is mainly on the production of fermented trout sausages applying Lactobacillus rhamnosus and Lactobacillus plantarum, substituting part of its fat with inulin while examining the physicochemical, textural, dietary, and sensory properties. The results showed that samples containing inulin lost less moisture over time (less than 4%). The fat content of the samples did not differ significantly over time and was almost the same. However, the pH of the samples containing probiotics decreased more than the control sample and reached about 4.6-4.8. Inulin content samples caused a marked decline in lightness and an increase in redness. Meanwhile, probiotic presence has caused more declines in lightness intensity in samples. Inulin content samples show more hardness as compared to high fat samples and the probiotics present after pH decline to isoelectric point caused an increase in intensity and hardness of protein fibres. Simultaneously, along with an increase in fat, cohesiveness increased. Nitrosamine content in probiotic samples was lower than the one in test sample much as there was an increase seen in all samples. Despite a little more odour being present, sensory analysis was in favour of the test samples. Other samples demonstrated little difference in sensory evaluation.