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https://open.uns.ac.rs/handle/123456789/489
Title: | Inulin-based emulsion-filled gel as a fat replacer in prebiotic- and PUFA-enriched dry fermented sausages | Authors: | Glišić, Marija Baltić, Milan Glišić, Milica Trbović, Dejana Jokanović, Marija Parunović, Nenad Dimitrijević, Mirjana Suvajdžić, Branko Bošković, Marija Vasilev, Dragan |
Issue Date: | Mar-2019 | Publisher: | Wiley | Journal: | International Journal of Food Science and Technology | Abstract: | © 2018 Institute of Food Science and Technology In order to produce fermented sausages with prebiotic fibre and improved fatty acid composition, 16% of pork back fat was replaced with inulin gelled suspension (I) and inulin linseed oil gelled emulsion (IO). Physico-chemical analysis, fatty acid profiles, lipid oxidation, microbiological, textural, colour and sensory analysis were carried out. The fat content was lower in I (31.38%) and IO (35.36%) modified sausages compared to control (44.37%) (P < 0.05). IO sausages had lower SFA and MUFA and higher PUFA content with an improved n-6/n-3 ratio (2.23) (P < 0.05) and α-linolenic acid increment (5.74 g per 100 g). Reformulation led to decrease in springiness, chewiness and hardness and increase in adhesiveness of the sausages. Modified sausages had lower L* and higher a* values, while b* values of I sausages did not differ compared to control sausages. Modified sausages were acceptable regarding all sensory attributes. Lipid oxidation parameters showed higher susceptibility to oxidation and lipolysis in IO sausages. | URI: | https://open.uns.ac.rs/handle/123456789/489 | ISSN: | 09505423 | DOI: | 10.1111/ijfs.13996 |
Appears in Collections: | POLJF Publikacije/Publications TF Publikacije/Publications |
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