Abstract
Due to its high thermal resistance and compatibility with the sausage emulsion system, the long‐chain inulin can be used as a fat substitute in the formulation of this product. This study was conducted to investigate the effect of inulin on the physicochemical, textural, and sensory properties of chicken sausages. The study included treatments of 25%, 50%, 75%, and 100% substitution. After preparing the samples, their physicochemical, textural, calorimetric, and sensory properties were evaluated. The treatment of 100% substitution of inulin had the maximum amount of sugar (29.90%), moisture (72.63%), protein (51.34), ash (6.95%), and salt (4.02%) (dry basis). The fat content was decreased with the increased levels of inulin substitution (p < .05). The increased amount of inulin reduced hardness, cohesiveness, gumminess, and stringiness, but increased springiness and chewiness up to the 25% substitution of inulin. The highest color difference and hue angle were related to 100% substitution treatment. The sensory evaluation of the samples showed that with the increase in the amount of inulin, the mean scores of the factors including color, appearance, and texture were increased, but the mean scores of smell and mouthfeel were decreased. Overall, the substitution of the entire fat existing in the formulation of the sausage with inulin led to the best physicochemical, textural, colorimetric, and sensory results. The use of inulin could be recommended as a fat substitute in the formulation of chicken sausages.
Highlights
| INTRODUCTIONThe importance of meat and its products is not hidden from anyone. Due to its iron, zinc, protein, sodium, magnesium, potassium, calcium, essential amino acids, such as histidine, tryptophan, phenylalanine, threonine, valine, leucine, isoleucine, and lysine contents, and its desirable taste, red meat is consumed by millions of people every day
Nowadays, the importance of meat and its products is not hidden from anyone
Sausages are among meat products, which are popular; they are usually produced by red meat and chicken
Summary
The importance of meat and its products is not hidden from anyone. Due to its iron, zinc, protein, sodium, magnesium, potassium, calcium, essential amino acids, such as histidine, tryptophan, phenylalanine, threonine, valine, leucine, isoleucine, and lysine contents, and its desirable taste, red meat is consumed by millions of people every day. Formulating a low-fat meat product without any change in its taste, mouthfeel, and other organoleptic characteristics is a very detailed and specialized process (Maghsudi, 2002). The gel obtained from inulin has a creamy and appropriate consistency, creating a mouthfeel of fat in low-fat food products. Results of studies have shown that inulin is an appropriate substitute for fat in food products, and produces a very low calorie, about 1–1.5 kcal per gram (Ahmed, Miller, Lyon, Vaughters, & Reagan, 1990; Coussement & Frank, 2001). The present study was conducted with the aim of evaluating the physicochemical, textural, color, and sensory properties of sausage samples produced through the substitution of fat with inulin
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