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The effect of inulin as a fat substitute on the physicochemical and sensory properties of chicken sausages.
Food Sci Nutr. 2018 03; 6(2):512-519.FS

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.

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Authors+Show Affiliations

Alaei F
Department of Food Science and Technology Islamic Azad University Shahrekord Branch Shahrekord Iran.
Hojjatoleslamy M
Department of Food Science and Technology Islamic Azad University Shahrekord Branch Shahrekord Iran.
Hashemi Dehkordi SM
Department of Food Science and Technology Islamic Azad University Shahrekord Branch Shahrekord Iran.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

29564119

Citation

Alaei, Fereshteh, et al. "The Effect of Inulin as a Fat Substitute On the Physicochemical and Sensory Properties of Chicken Sausages." Food Science & Nutrition, vol. 6, no. 2, 2018, pp. 512-519.
Alaei F, Hojjatoleslamy M, Hashemi Dehkordi SM. The effect of inulin as a fat substitute on the physicochemical and sensory properties of chicken sausages. Food Sci Nutr. 2018;6(2):512-519.
Alaei, F., Hojjatoleslamy, M., & Hashemi Dehkordi, S. M. (2018). The effect of inulin as a fat substitute on the physicochemical and sensory properties of chicken sausages. Food Science & Nutrition, 6(2), 512-519. https://doi.org/10.1002/fsn3.585
Alaei F, Hojjatoleslamy M, Hashemi Dehkordi SM. The Effect of Inulin as a Fat Substitute On the Physicochemical and Sensory Properties of Chicken Sausages. Food Sci Nutr. 2018;6(2):512-519. PubMed PMID: 29564119.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - The effect of inulin as a fat substitute on the physicochemical and sensory properties of chicken sausages. AU - Alaei,Fereshteh, AU - Hojjatoleslamy,Mohammad, AU - Hashemi Dehkordi,Seyyed Majid, Y1 - 2018/01/22/ PY - 2017/03/14/received PY - 2017/10/17/revised PY - 2017/10/23/accepted PY - 2018/3/23/entrez PY - 2018/3/23/pubmed PY - 2018/3/23/medline KW - fat substitution KW - inulin KW - physicochemical properties KW - sausages KW - sensory properties SP - 512 EP - 519 JF - Food science & nutrition JO - Food Sci Nutr VL - 6 IS - 2 N2 - 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. SN - 2048-7177 UR - https://www.unboundmedicine.com/medline/citation/29564119/The_effect_of_inulin_as_a_fat_substitute_on_the_physicochemical_and_sensory_properties_of_chicken_sausages_ DB - PRIME DP - Unbound Medicine ER -