Influence of hydrophilic polysaccharide fat replacers on the in vitro digestibility of protein in emulsion-type sausage

Zeng, Xianming; Lv, Bowen; Zhu, Yan; Li, Qiuyue; Zhang, Kexin; Zhao, Di; Li, Chunbao

doi:10.1016/j.foodres.2023.113008

Cited by 9 publications

(1 citation statement)

References 41 publications

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“…Low-fat diets are increasingly attracting worldwide attention; however, fat substitution can affect the sensory properties of foods. Polysaccharides, including dietary fibers such as inulin and microcrystalline cellulose [13], konjac gum, sodium alginate, and xanthan gum [14], κ-carrageenan and methyl cellulose [15], guar-xanthan gum [16], and amorphous cellulose fiber (Z-trim ® ) [17], are important fat replacements widely used in a vast array of meat products.…”

Section: Introductionmentioning

confidence: 99%

Effect of Inulin Addition on Physicochemical, Microbiological, Textural, and Sensorial Characteristics of Fermented Butifarra with Lactobacillus sakei

Montero Castillo,

Morelos Martelo,

Gómez Acevedo

et al. 2023

Fermentation

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Butifarra, with the addition of inulin, was produced for the first time. The objective of this study was to investigate the effect of inulin in butifarra fermented with Lactobacillus sakei ATCC® 15521™ on physicochemical properties, instrumental texture, microbiology, and sensory evaluation. Initially, fermented butifarra was prepared with the addition of 5% and 7.5% inulin and a control butifarra was prepared without inulin addition. The butifarra was analyzed by physicochemical, microbiological, instrumental texture, and sensory evaluation. The results indicated that the analysis of physicochemical properties, fat, protein, and ash content showed no significant differences between the experimental and control butifarra (p > 0.05); in other words, this type of fiber did not cause alterations in the butifarra. The mesophilic microorganism count, total and fecal coliforms, and positive staphylococcus were assessed according to Colombian Technical Standard 1325 of 2008. The hardness of the butifarra with higher inulin content on day 9 was, on average, ~55% greater than the control. The adhesiveness increased in each formulation as the days of fermentation increased, showing significant differences relative to the control. In general, the best sensory properties evaluated were related to the butifarra samples with higher inulin content in the formulation, so it is established that inulin did not alter the sensory properties of the butifarra, but rather potentiated the sensory attributes, making it suitable for use in fermented meat formulations. It can be stated that the addition of inulin to fermented butifarra is possible.

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