|
|
|
| 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.
|
|
|
|
|
|
|
|
| [1] |
LIU Shujin, SONG Xiangyue, ZOU Penglai, GUO Xiaojia, XIONG Guangquan, WANG Lan, SHI Liu, CHEN Sheng, CHEN Lang, WU Wenjin, WANG Chao. Effect of Different Modified Atmosphere Packaging on Color Protection and Preservation of Chilled Black Goat Meat[J]. Meat Research, 2026, 40(7): 65-72. |
|
|
|
|
2020, Vol. 34 
