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| 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 |
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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.
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2020, Vol. 34 
