Nowak B, von Mueffling T, Grotheer J, Klein G, Watkinson B-M
Inst. for Food Quality and Food Safety, Univ. of Veterinary Medicine Hannover, Foundation, Bischofsholer Damm 15, 30173 Hannover, Germany.
J Food Sci. 2007 Nov;72(9):S629-38. doi: 10.1111/j.1750-3841.2007.00566.x.
The aim of this study was to determine the feasibility of reducing energy content (9% to 48%) in bologna-type sausages by replacing fat with inulin and to study the effects of substituting citrate for phosphate in the traditional sausage formula. German-type mortadella was produced, and fat was replaced with increasing amounts of inulin as a frozen gel to yield 3%, 6%, 9%, and 12% inulin in the final product. In another part of the study, citrate was substituted for the phosphate in the recipe. All sausages produced were sliced, packaged under a modified atmosphere (70% N(2), 30% CO(2)), and stored for 23 d at +7 degrees C. Sausage quality was determined by chemical and instrumental texture profile analyses, color measurement, sensory evaluation, and microbiological testing. Replacing fat with inulin led to significant energy content reductions of up to 47.5% (with 12% inulin). However, the sensory properties of these sausages were also different from those of the control mortadella: fracturability fell, hardness and adhesiveness rose, and color became darker. In general, the substitution of citrate for phosphate significantly reduced the negative effects of inulin. There were no significant differences in microbiological stability between different inulin batches but there were significant differences between phosphate and citrate batches. Overall, the energy content of bologna-type sausages produced with citrate and with up to 6% inulin as a fat replacer was 22% lower than that of the control sausages. Furthermore, the sensory attributes (texture, color) of these 6% inulin-citrate sausages were comparable to the control sausages, and the sausages were microbiologically stable for 23 d of storage.
本研究的目的是确定用菊粉替代脂肪来降低博洛尼亚式香肠能量含量（从9%降至48%）的可行性，并研究在传统香肠配方中用柠檬酸盐替代磷酸盐的效果。制作了德式熟香肠，用越来越多的菊粉作为冷冻凝胶替代脂肪，以使最终产品中的菊粉含量达到3%、6%、9%和12%。在研究的另一部分，用柠檬酸盐替代配方中的磷酸盐。将制作的所有香肠切片，在改良气氛（70% N₂，30% CO₂）下包装，并在7℃下储存23天。通过化学分析、仪器质地剖面分析、颜色测量、感官评价和微生物检测来确定香肠的质量。用菊粉替代脂肪导致能量含量显著降低，最高可达47.5%（含12%菊粉）。然而，这些香肠的感官特性也与对照熟香肠不同：易碎性下降，硬度和粘性增加，颜色变深。总体而言，用柠檬酸盐替代磷酸盐显著降低了菊粉的负面影响。不同菊粉批次之间的微生物稳定性没有显著差异，但磷酸盐批次和柠檬酸盐批次之间存在显著差异。总体而言，用柠檬酸盐制作且用高达6%菊粉作为脂肪替代品的博洛尼亚式香肠的能量含量比对照香肠低22%。此外，这些含6%菊粉 - 柠檬酸盐的香肠的感官属性（质地、颜色）与对照香肠相当，并且在储存23天内微生物稳定。
