title: 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.
abstract: The effects of fat substitution using two commercial inulin products on the physico-chemical properties and eating quality of a comminuted meat product (breakfast sausage) were modelled using a specialised response surface experiment specially developed for mixtures. 17 treatments were assigned representing a different substitution level for fat with inulin. Sausages were formulated to contain pork shoulder, back fat/inulin, water, rusk and seasoning (44.3, 18.7, 27.5, 7 and 2.5% w/w). Composition, sensory, instrumental texture and colour characteristics were assessed. Fructan analysis showed that inulin was unaffected by heat or processing treatments. Models showed increasing inulin inclusions decreased cook loss (p<0.0017) and improved emulsion stability (p<0.0001) but also resulted in greater textural and eating quality modification of sausages. Hardness values increased (p<0.0001) with increasing inulin concentration, with panellists also scoring products containing inulin as less tender (p<0.0112). Optimisation predicted two acceptable sausage formulations with significantly lower fat levels than the control, which would contain sufficient inulin to deliver a prebiotic health effect.
authors.affiliation: Teagasc, Food Research Centre Ashtown, Dublin 15, Ireland.
authors.forename: Derek F
authors.initials: DF
authors.lastname: Keenan
authors.affiliation: Teagasc, Food Research Centre Ashtown, Dublin 15, Ireland.
authors.forename: Virginia C
authors.initials: VC
authors.lastname: Resconi
authors.affiliation: Food Packaging Group, School of Food and Nutritional Sciences, University College Cork, Ireland.
authors.forename: Joseph P
authors.initials: JP
authors.lastname: Kerry
authors.affiliation: Teagasc, Food Research Centre Ashtown, Dublin 15, Ireland. Electronic address: ruth.hamill@teagasc.ie.
authors.forename: Ruth M
authors.initials: RM
authors.lastname: Hamill
mesh_terms: D000328:Adult; D000818:Animals; D055598:Chemical Phenomena; D003116:Color; D003258:Consumer Behavior; D004041:Dietary Fats; D004655:Emulsions / Q000737:chemistry; D019358:Fat Substitutes / Q000737:chemistry*; D005260:Female; D005511:Food Handling; D063427:Food Quality; D006801:Humans; D006863:Hydrogen-Ion Concentration; D007444:Inulin / Q000737:chemistry*; D008461:Meat Products / Q000032:analysis*; D008875:Middle Aged; D013552:Swine; D013649:Taste; D055815:Young Adult
chemical_list: D004041:Dietary Fats; D004655:Emulsions; D019358:Fat Substitutes; D007444:Inulin
keywords: Fat replacement; Inulin; Mixture design; Product quality; Sausage