| تعداد نشریات | 24 |
| تعداد شمارهها | 935 |
| تعداد مقالات | 8,386 |
| تعداد مشاهده مقاله | 16,984,127 |
| تعداد دریافت فایل اصل مقاله | 14,373,279 |
The use of inulin as fat replacer and its effect on texture and sensory properties of emulsion type sausages | ||
| Iranian Journal of Veterinary Research | ||
| مقاله 4، دوره 18، شماره 4 - شماره پیاپی 61، 2017، صفحه 253-257 اصل مقاله (170.08 K) | ||
| نوع مقاله: Full paper (Original article) | ||
| شناسه دیجیتال (DOI): 10.22099/ijvr.2017.4622 | ||
| نویسندگان | ||
| E. Berizi1؛ S. S. Shekarforoush* 2؛ S. Mohammadinezhad3؛ S. Hosseinzadeh2؛ A. Farahnaki4 | ||
| 1Graduated from School of Veterinary Medicine, Shiraz University, Shiraz, Iran | ||
| 2Department of Food Hygiene and Public Health, School of Veterinary Medicine, Shiraz University, Shiraz, Iran | ||
| 3DVM Student, School of Veterinary Medicine, Shiraz University, Shiraz, Iran | ||
| 4Department of Food Science and Technology, College of Agriculture, Shiraz University, Shiraz, Iran | ||
| چکیده | ||
| 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. | ||
| کلیدواژهها | ||
| Emulsion type sausage؛ Functional food؛ Inulin | ||
| مراجع | ||
|
Anderson, JW; Baird, P; Davis Jr, RH; Ferreri, S; Knudtson, M; Koraym, A; Waters, V and Zilliams, LW (2009). Health benefits of dietary fiber. Nut. Rev., 67: 188-205.
AOAC (1997). Official methods of analysis. 16th Edn., Association of Official Analytical Chemists, Washington, D.C.
Barbut, S and Mittali, GS (1996). Effects of three cellulose gums on the texture profile and sensory properties of low-fat frankfurters. Int. J. of Food Sci. and Technol., 31: 241-247.
Berizi, E; Shekarforoush, SS and Hosseinzadeh, S (2016). Effects of methanolic pomegranate peel extract on the chemical, sensory, textural, and microbiological properties of gutted rainbow trout (Oncorhynchus mykiss) during frozen storage. J. of Food Prot., 79: 1700-1706.
Bigliardi, B and Galati, F (2013). Innovation trends in the food industry: the case of functional foods. Tren. In Food Sci. and Technol., 31: 118-129.
Bloukas, JG and Paneras, ED (1993). Substituting olive oil for pork back fat affects quality of low-fat frankfurters. J. of Food Sci., 58: 705-709.
Boeckner, LS; Schnepf, MI and Tungland, BC (2001). Inulin: a review of nutritional and health implications. Adv. Food Nutr. Res., 43: 1-63.
Bourne, MC (1978). Texture profile analysis. Food Technol., 32: 62-66.
Bozkurt, H and Erkman, O (2004). Effect of nitrate/nitrite on the quality of sausage (sucuk) during ripening and storage. J. of the Sci. of Food and Agric., 84: 279-286.
Caceres, E; Garcia, ML; Toro, J and Selgas, MD (2004). The effect of fructooligosaccharides on the sensory characteristics of cooked sausages. Meat Sci., 68: 87-96.
Cegielka, A and Tambor, K (2012). Effect of inulin on the physical, chemical and sensory quality attributes of polish chicken burgers. J. of Food Res., 1: 169-178.
Desmedt, A and Jacobs, H (2001). Soluble fibre. In: Young, J (Ed.), Guide to functional food ingredients. (illustrated Edn.), Surrey, England, Leatherhead Publishers. PP: 112-140.
Flaczyk, E; Gorecka, D; Kobus, J and Szymandera-Bbuszka, K (2009). The influence of inulin addition as fat substitute on reducing energy value and consumer acceptance of model pork meatballs. ZYWNOSC. Nauka. Technol. Jakosc., 4: 41-46. Franck, A (2002). Technological functionality of inulin and oligofructose. Brit. J. of Nut., 87: 287-291.
Gibson, GR; Beatty, ER; Wang, X and Cumming, JH (1995). Selective stimulation of bifidobacteria in the human colon by oligofructose and inulin. Gastroenterology. 108: 975-982.
Grigelmo, N; Abadias, MI and Martin, O (1999). Characterization of low fat high dietary fiber frankfurters. Meat Sci., 52: 247-256.
Hahn, M (2005). Functional foods: what are they? How are they regulated? What claims can bemade? Ame. J. of Law and Med., 31: 305-340.
Hidaka, H; Eida, T; Tarizawa, T; Tokunaya, T and Tashiro, Y (1986). Effects of fructooligosaccharides on intestinal flora and human health. Bifido. Mic., 5: 37-50.
Hughes, E; Cofrades, S and Troy, DJ (1997). Effects of fat level, oat fibre and carrageenan on frankfurters formulated with 5%, 12% and 30% fat. Meat Sci., 45: 273-281.
Janvary, L (2006). Fleischerzeugnisse mitMehrwert. Fleischwirtschaft. 86: 51-54.
Jimenes Colmenero, F (1996). Technologies for developing low-fat meat products. Tren. In Food Sci. and Technol., 7: 41-48.
Mendoza, E; Garcia, ML; Casas, C and Selgas, MD (2001). Inulin as fat substitute in low fat, dry fermented sausages. Meat Sci., 57: 387-393.
Naga Mallika, E; Prabhakar, K and Reddy, PM (2009). Low fat meat products - an overview. Vet. World. 2: 364-366.
Nitsch, P (2006). Sensory quality control: inulin as a fat replacer in cooked sausage. Fleis. 86: 41-46.
Nowak, B; Von Mueffling, T; Grotheer, J; Klein, G and Watkinson, BM (2007). Energy content, sensory properties and microbiological shelf life of german bologna type sausages produced with citrate or phosphate and with inulin as fat replacer. J. of Food Sci., 72: 629-638.
Roberfroid, MB (2000). Functional fibres. Inulin and oligofructose. Int. Food Ing., 3: 31-32.
Ruusuen, M; Vainionpaa, J; Puolanne, E; Lyly, M; Lahteenmaki, L; Niemisto, M and Ahvenainen, R (2003a). Effect of sodium citrate, carboxymethyl cellulose and carrageenan levels on quality characteristics of low-salt and low-fat bologna-type sausages. Meat Sci., 64: 371-381.
Ruusuen, M; Vainionpaa, J; Puolanne, E; Lyly, M; Lahteenmaki, L; Niemisto, M and Ahvenainen, R (2003b). Physical and sensory properties of low-salt phosphate-free frankfurters composed with various ingredients. Meat Sci., 63: 9-16.
Sandrou, DK and Arvanitoyannis, IS (2000). Low-fat/calorie foods: current state and perspectives. CRC Crit. Rev. in Food Sci. and Nut., 40: 427-447.
Scholz-Ahrens, KE; Adolphi, B; Rochat, F; Barclay, DV; deVrese, M; Açil, Y and Schrezenmeir, J (2016). Effects of probiotics, prebiotics, and synbiotics on mineral metabolism in ovariectomized rats – impact of bacterial mass, intestinal absorptive area and reduction of bone turn-over. NFS J., 3: 41-50.
Troutt, ES; Hunt, MC; Johnson, DE; Claus, JR; Kastner, CL and Kropf, DH (1992). Characteristics of low-fat ground beef containing texture-modifying ingredients. J. of Food Sci., 57: 19-24.
Yam, KI and Papadakis, SE (2004). A simple digital imaging method for measuring and analyzing color of food surfaces. J. of Food Eng., 61: 137-142. | ||
|
آمار تعداد مشاهده مقاله: 1,615 تعداد دریافت فایل اصل مقاله: 1,071 |
||