菊粉作为脂肪替代品的应用及其对乳化型香肠质地和感官特性的影响。
The use of inulin as fat replacer and its effect on texture and sensory properties of emulsion type sausages.
作者信息
Berizi E, Shekarforoush S S, Mohammadinezhad S, Hosseinzadeh S, Farahnaki A
机构信息
Graduated from School of Veterinary Medicine, Shiraz University, Shiraz, Iran.
Department of Food Hygiene and Public Health, School of Veterinary Medicine, Shiraz University, Shiraz, Iran.
出版信息
Iran J Vet Res. 2017 Fall;18(4):253-257.
Abstract
The present study aimed to investigate the possibility of reducing energy content in emulsion type sausages by replacing fat with inulin. In the manufactured product, the fat content was reduced to 6%-18% and replaced by inulin and water. The quality of the resulting product was determined by chemical and texture profile analyses (TPA), color measurement and sensory evaluation. The results showed that replacing fat with inulin led to a significant energy content reduction of up to 64% (with 6% inulin and 12% water). In addition, color measurement, sensory evaluation and TPA were comparable to the traditional product in the inulin treated samples. The overall acceptability of all experimental groups was adequate; therefore, inulin is suggested as a good replacement for fat in emulsion type sausages.
摘要
本研究旨在探讨用菊粉替代脂肪来降低乳化型香肠能量含量的可能性。在制成的产品中，脂肪含量降至6%-18%，并用菊粉和水替代。通过化学分析、质地剖面分析（TPA）、颜色测量和感官评价来确定所得产品的质量。结果表明，用菊粉替代脂肪可使能量含量显著降低，最高可达64%（含6%菊粉和12%水）。此外，菊粉处理样品的颜色测量、感官评价和TPA与传统产品相当。所有实验组的总体可接受性良好；因此，建议菊粉可作为乳化型香肠中脂肪的良好替代品。
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