The influence of inulin addition on the physico-chemical and sensory characteristics of reduced-fat cooked sausages

Abstract

In this paper, the physico-chemical and sensory characteristics of reduced-fat (approximately 35 % lower) cooked sausage, made with addition of 5% inulin, (sausage A) were examined and compared with those of conventionally cooked sausage (sausage B). Chemical composition was evaluated according to standard ISO methods. Instrumental measurements of colour (L*a* b*) and texture (Warner-Bratzler test) were performed. Sensory characteristics were estimated by a hedonic test. Protein content in sausages of A and B group (10.56 %: 10.59 %) did not differ significantly (P > 0.05). Energy value of sausage A (822.8 kJ/100g) was significantly lower (P < 0.001) than that of sausage B (1199.4 kJ/100g). Sausages with reduced fat content and with added inulin (A) had a significantly (P < 0.001) lower L* value, i.e. were darker (L* = 66.21: 69.74), significantly lower (P < 0.001) b* value (b* =13.39: 14.86), and significantly higher (P < 0.001) a* value (a* = 16.18: 12.08), comparing with the control sausages (B). Textural properties (tenderness) of both groups of sausages and sensory characteristics were evaluated as optimal, and the results of Warner-Bratzler test did not differ significantly (P > 0.05) (3.63 N: 3.77 N) between the two groups. The results obtained in this paper indicate that it is possible to produce cooked sausage with significanly reduced fat content, i.e. reduced energy value, enriched with inulin, of optimal physico-chemical and sensory characteristics.