Garlic Inulin as a Fat Replacer in Vegetable Fat Incorporated Low-Fat Chicken Sausages

• 발행기관: 한국축산식품학회
• 저자명: Gayathree Nidarshika Jayarathna Dinesh Darshaka Jayasena Deshani Chirajeevi Mudannayake
• 간행물 정보: 『Food Science of Animal Resources』Food Science of Animal Resources 제42권 제1호, 295~312쪽, 전체 18쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2022.01.31

영문 초록

Inulin is a non-digestible carbohydrate and a prebiotic that can also act as a fat replacer in various foods. This study examined the effect of replacing vegetable oil with garlic inulin on the quality traits of chicken sausages. Water-based inulin gels were prepared using garlic inulin or commercial inulin to imitate fats in chicken sausages. Chicken sausages were prepared separately replacing vegetable oil with water-based inulin gels to reach final inulin percentages of 1;2;and 3 (w/w). The control was prepared using 3% (w/w) vegetable oil with no inulin. The physicochemical properties and thiobarbituric acid reactive substance (TBARS) value of prepared sausages were analyzed over 28-d frozen storage. Sausages with 2% garlic inulin recorded higher flavour and overall acceptability scores (p<0.05). Ash;moisture;and protein contents of the sausages were increased with increasing levels of inulin while fat content was reduced from 13.67% (control) to 4.47%–4.85% (p<0.05) in 3% inulin-incorporated products. Sausages incorporated with 2% inulin had lower lightness (L*) values than the control (p<0.05). Water holding capacity (WHC) was similar (p>0.05) among the samples. During storage L* value;pH;and WHC decreased while redness (a*) and yellowness (b*) values increased in all the samples. In addition;TBARS values were increased during the storage in all samples within the acceptable limits. In conclusion;garlic inulin can be used successfully as a fat substitute in sausages without altering meat quality parameters.

목차

Introduction

Materials and Methods

Results and Discussion

Conclusion

Conflicts of Interest

Acknowledgements

Author Contributions

Ethics Approval

References

키워드

fat substitute garlic meat quality prebiotic thiobarbituric acid reactive substance (TBARS)