Modelling the influence of inulin as a fat substitute in comminuted meat products on their physico-chemical characteristics and eating quality using a mixture design approach

The eff ect of replacing pork fat of inulin on the physicochemical and sensory quality of guinea fowl pate

“…The moisture content in the pâtés with inulin was signifi cantly higher (p < 0.05) compared to the control. Similar behavior was found by other authors (Cegiełka and Tambor 2012;Flaczyk et al, 2009;Keenan et al, 2014, Menegas et al, 2013Méndez--Zamora et al, 2015;Šojić et al, 2011), who reported that fi ber, including inulin, increases the water-retaining capacity and therefore the moisture content in meat products.…”

“…Some authors did not observe any eff ect of inulin on cooking loss in low-fat meat products (Cegiełka and Tambor, 2012). In other studies, a positive eff ect and increased yield in products containing inulin were found (Keenan et al, 2014;Ktari et al, 2014;Méndez-Zamora et al, 2015). In this study, reducing the fat content from 22.4% to 0% and replacing it with inulin gel caused a significant (p < 0.05) increase in overall cooking loss.…”

“…It was found that the yield depends on temperature, cooking time, ingredients and the type of additive, amount and the type of fat in the meat pro ducts, and dietary fi ber (Alvarez and Barbut, 2013;Choi et al, 2014;Keenan et al, 2014;Ktari et al, 2014;Méndez-Zamora et al, 2015). The presence of inulin was previously reported to induce diff erent modes of behavior.…”

A Rising Star Prebiotic Dietary Fiber: Inulin and Recent Applications in Meat Products

“…As could be seen in Table 2, in various emulsified, minced and fermented meat products, inulin was reported to provide advantages on reduction of animal fat meanwhile enhancing textural, sensory and technological quality parameters. In emulsified meat products, inulin could successfully enhance emulsion stabilization and cooking yield (Álverez and Barbut, 2013;Keenan et al, 2014) and protected texture and sensory parameters (Huang et al, 2011). In dry-fermented products, inulin was effective to cover physical, chemical, microbiological or sensory attributes during storage (Menegas et al, 2013).…”

“…Keenan et al, 2014 Inulin and bovine plasma proteins Minced meat  A fat reduction of 20-35% was supplied with products enriched with proteins and inulin.…”