Effect of Adding Inulin on the Quality of Low-Fat Emulsified Mutton Sausage
SONG Xiaoye, WANG Xu, LIU Chang, LUO Hailing, ZHANG Hao
1. Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; 2. State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing 100193, China
Abstract：In order to develop a new low-fat mutton emulsified sausage product, inulin was used as a fat substitute to study the effect of adding different proportions (0%, 2%, 4%, 6%, 8% and 10%) of inulin on water-holding capacity, color, texture and sensory quality of low-fat mutton emulsified sausages. The results showed that adding inulin could increase water-holding capacity, redness value (a*), hardness and chewiness, and improve sensory quality. There was no significant difference in water-holding capacity or hardness between the low-fat mutton emulsified sausage with 6% inulin and the highfat control group, although the former showed a significant increase in a* (P < 0.05). The overall acceptability score of lowfat sausages increased from (4.78±0.85) to (6.35±1.39) compared to (5.68±1.34) for the high-fat control group. Therefore, addition of inulin at 6% was optimal for low-fat emulsified mutton sausage.
宋小叶，王? 旭，刘? 畅，罗海玲，张? 昊. 菊粉添加量对低脂羊肉乳化香肠品质的影响[J]. 肉类研究, 2020, 34(2): 27-32.
SONG Xiaoye, WANG Xu, LIU Chang, LUO Hailing, ZHANG Hao. Effect of Adding Inulin on the Quality of Low-Fat Emulsified Mutton Sausage. Meat Research, 2020, 34(2): 27-32.
2020, Vol. 34 
