Departamento de Nutrición, Bromatologı́a y Tecnologı́a de los Alimentos, Facultad de Veterinaria, Universidad Complutense, 28040 Madrid, Spain.
Meat Sci. 2004 Sep;68(1):87-96. doi: 10.1016/j.meatsci.2004.02.008.
The effect of a short chain fructooligosaccharide on the sensory properties of conventional and reduced-fat cooked meat sausages has been studied in products in which a fat reduction of close to 40% was obtained. The fibre assayed was used in sufficient amounts to constitute between 2% and 12% of the final product. The energy value reduction of the final products was close to 35%. Instrumental measurements of colour and texture were performed. Sensory properties were estimated by a hedonic test. A correlation principal component analysis was performed. The results showed that the sensory and textural properties and the overall acceptability were very good, which indicated that this fibre can be considered a good fat replacer in meat products. Thus, with its addition, a reduced calorie product enriched with soluble dietetic fibre is obtained.
研究了短链果聚糖对传统和低脂熟肉香肠感官特性的影响，这些产品中的脂肪含量接近减少 40%。所测定的纤维以足以构成最终产品 2%至 12%的量使用。最终产品的能量值降低了近 35%。对颜色和质地进行了仪器测量。通过喜好测试评估了感官特性。进行了相关主成分分析。结果表明，感官和质地特性以及整体可接受性非常好，这表明这种纤维可以被认为是肉类产品中一种很好的脂肪替代品。因此，通过添加这种纤维，可以获得富含可溶性膳食纤维的低卡路里产品。
