Jayarathna Gayathree Nidarshika, Jayasena Dinesh Darshaka, Mudannayake Deshani Chirajeevi
Department of Animal Science, Uva Wellassa University, Badulla 90000, Sri Lanka.
Food Sci Anim Resour. 2022 Mar;42(2):295-312. doi: 10.5851/kosfa.2022.e5. Epub 2022 Mar 1.
Inulin is a non-digestible carbohydrate and a prebiotic that can also act as a fat replacer in various foods. This study examined the effect of replacing vegetable oil with garlic inulin on the quality traits of chicken sausages. Water-based inulin gels were prepared using garlic inulin or commercial inulin to imitate fats in chicken sausages. Chicken sausages were prepared separately replacing vegetable oil with water-based inulin gels to reach final inulin percentages of 1, 2, and 3 (w/w). The control was prepared using 3% (w/w) vegetable oil with no inulin. The physicochemical properties and thiobarbituric acid reactive substance (TBARS) value of prepared sausages were analyzed over 28-d frozen storage. Sausages with 2% garlic inulin recorded higher flavour and overall acceptability scores (p<0.05). Ash, moisture, and protein contents of the sausages were increased with increasing levels of inulin while fat content was reduced from 13.67% (control) to 4.47%-4.85% (p<0.05) in 3% inulin-incorporated products. Sausages incorporated with 2% inulin had lower lightness (L*) values than the control (p<0.05). Water holding capacity (WHC) was similar (p>0.05) among the samples. During storage L* value, pH, and WHC decreased while redness (a*) and yellowness (b*) values increased in all the samples. In addition, TBARS values were increased during the storage in all samples within the acceptable limits. In conclusion, garlic inulin can be used successfully as a fat substitute in sausages without altering meat quality parameters.
菊粉是一种不可消化的碳水化合物，也是一种益生元，还可在各类食品中用作脂肪替代品。本研究考察了用大蒜菊粉替代植物油对鸡肉香肠品质特性的影响。使用大蒜菊粉或商业菊粉制备水基菊粉凝胶，以模拟鸡肉香肠中的脂肪。分别用这些水基菊粉凝胶替代植物油来制备鸡肉香肠，使最终菊粉含量达到1%、2%和3%（w/w）。对照组使用含3%（w/w）植物油且不含菊粉的配方制备。对制备好的香肠在28天冷冻储存期间的理化性质和硫代巴比妥酸反应物（TBARS）值进行分析。含2%大蒜菊粉的香肠风味和总体可接受性评分更高（p<0.05）。随着菊粉含量增加，香肠的灰分、水分和蛋白质含量升高，而在添加3%菊粉的产品中，脂肪含量从13.67%（对照组）降至4.47%-4.85%（p<0.05）。添加2%菊粉的香肠亮度（L*）值低于对照组（p<0.05）。各样本间的持水能力（WHC）相似（p>0.05）。在储存期间，所有样本的L值、pH值和WHC均下降，而红度（a）和黄度（b*）值升高。此外，所有样本在储存期间的TBARS值均在可接受范围内升高。总之，大蒜菊粉可成功用作香肠中的脂肪替代品，且不改变肉质参数。
