Dry-fermented chicken sausage produced with inulin and corn oil: Physicochemical, microbiological, and textural characteristics and acceptability during storage

作者：Menegas Leia Zenaide; Pimentel Tatiana Colombo; Garcia Sandra; Prudencio Sandra Helena^*

来源：Meat Science, 2013, 93(3): 501-506.

DOI：10.1016/j.meatsci.2012.11.003

• Fat substitute
• Vegetable oil
• Storage
• Dry fermented sausage
• Inulin

This study aimed to evaluate the effect of oil content reduction and the addition of inulin as a partial oil substitute on the physicochemical, microbiological, and textural characteristics and acceptability during the storage (4 degrees C for 45 days) of dry-fermented chicken sausage produced with corn oil. Reducing the oil content did not influence the characteristics evaluated but tended to produce sausage with a dark reddish coloration. The addition of inulin did not change the physicochemical and microbiological parameters or the acceptability of the products, but resulted in an altered texture profile and a tendency toward lighter and less reddish coloration, similar to products with standard oil content. Fermented chicken sausages produced with standard amounts of corn oil, reduced amounts of corn oil, and inulin as a partial oil replacement remained stable without a significant loss of physical, chemical, microbiological, or sensory attributes during storage at 4 degrees C for 45 days.

• 出版日期2013-3