title: Dry-fermented chicken sausage produced with inulin and corn oil: physicochemical, microbiological, and textural characteristics and acceptability during storage.
abstract: This study aimed to evaluate the effect of oil content reduction and the addition of inulin as a partial oil substitute on the physicochemical, microbiological, and textural characteristics and acceptability during the storage (4 °C for 45 days) of dry-fermented chicken sausage produced with corn oil. Reducing the oil content did not influence the characteristics evaluated but tended to produce sausage with a dark reddish coloration. The addition of inulin did not change the physicochemical and microbiological parameters or the acceptability of the products, but resulted in an altered texture profile and a tendency toward lighter and less reddish coloration, similar to products with standard oil content. Fermented chicken sausages produced with standard amounts of corn oil, reduced amounts of corn oil, and inulin as a partial oil replacement remained stable without a significant loss of physical, chemical, microbiological, or sensory attributes during storage at 4 °C for 45 days.
authors.affiliation: Department of Food Science and Technology, State University of Londrina, Londrina, Parana, CEP 86051-970, Brazil.
authors.forename: Léia Zenaide
authors.initials: LZ
authors.lastname: Menegas
authors.forename: Tatiana Colombo
authors.initials: TC
authors.lastname: Pimentel
authors.forename: Sandra
authors.initials: S
authors.lastname: Garcia
authors.forename: Sandra Helena
authors.initials: SH
authors.lastname: Prudencio
mesh_terms: D000818:Animals; D002645:Chickens; D003080:Cold Temperature; D003116:Color; D003258:Consumer Behavior; D003314:Corn Oil; D004040:Dietary Carbohydrates; D004041:Dietary Fats; D005285:Fermentation; D005516:Food Microbiology; D061353:Food Storage; D006801:Humans; D007444:Inulin; D008461:Meat Products / Q000032:analysis* / Q000382:microbiology
chemical_list: D004040:Dietary Carbohydrates; D004041:Dietary Fats; D003314:Corn Oil; D007444:Inulin