TY  - JOUR
AU  - Petričević, Maja
AU  - Stamenić, Tamara
AU  - Keškić, Tanja
AU  - Stanišić, Nikola
AU  - Stanojković, Aleksandar
AU  - Delić, Nikola
AU  - Petričević, Veselin
PY  - 2023-12-18
UR  - http://r.istocar.bg.ac.rs/handle/123456789/973
AB  - Consumer demand for healthier foods has led the industry to look for alternatives to reduce high-fat levels. Dietary fibers such as inulin have emerged as promising substitutes for fat, increasing nutritional value and reducing fat absorption. The aim of this research was to formulate chicken cooked sausages in which the fat was replaced by inulin suspension at different levels. Four groups of sausages participated in the experiment: group K without fat replacement and groups 50%IN, 75%IN, and 100%IN with 50%, 75%, and 100% fat replacement, respectively. The results show a significantly higher process and cooking loss in the experimental groups compared to group K (p<0.05). Groups K and 50%IN had significantly better emulsion stability (p<0.05). Increasing inulin content significantly affected color characteristics, including L* (lightness), a* (redness), and b* (yellowness) (p<0.05). The experimental groups of sausages had a lighter color. By reducing fat, the caloric value of sausages decreased significantly and differed between groups (p<0.01). Inulin can be used to produce cooked sausages with reduced fat content and optimal physical and chemical properties. In addition to the reduced energy value, this meat product also has good nutritional characteristics.
PB  - Institute for Animal Husbandry, Belgrade-Zemun
T2  - Biotechnology in Animal Husbandry
T1  - Innovative application of inulin-gel suspension in poultry sausages: Technological impact and nutritional enhancement
VL  - 39
IS  - 2
SP  - 183
EP  - 194
DO  - 10.2298/BAH2302183P
ER  - 

@article{
author = "Petričević, Maja and Stamenić, Tamara and Keškić, Tanja and Stanišić, Nikola and Stanojković, Aleksandar and Delić, Nikola and Petričević, Veselin",
year = "2023-12-18",
abstract = "Consumer demand for healthier foods has led the industry to look for alternatives to reduce high-fat levels. Dietary fibers such as inulin have emerged as promising substitutes for fat, increasing nutritional value and reducing fat absorption. The aim of this research was to formulate chicken cooked sausages in which the fat was replaced by inulin suspension at different levels. Four groups of sausages participated in the experiment: group K without fat replacement and groups 50%IN, 75%IN, and 100%IN with 50%, 75%, and 100% fat replacement, respectively. The results show a significantly higher process and cooking loss in the experimental groups compared to group K (p<0.05). Groups K and 50%IN had significantly better emulsion stability (p<0.05). Increasing inulin content significantly affected color characteristics, including L* (lightness), a* (redness), and b* (yellowness) (p<0.05). The experimental groups of sausages had a lighter color. By reducing fat, the caloric value of sausages decreased significantly and differed between groups (p<0.01). Inulin can be used to produce cooked sausages with reduced fat content and optimal physical and chemical properties. In addition to the reduced energy value, this meat product also has good nutritional characteristics.",
publisher = "Institute for Animal Husbandry, Belgrade-Zemun",
journal = "Biotechnology in Animal Husbandry",
title = "Innovative application of inulin-gel suspension in poultry sausages: Technological impact and nutritional enhancement",
volume = "39",
number = "2",
pages = "183-194",
doi = "10.2298/BAH2302183P"
}

Petričević, M., Stamenić, T., Keškić, T., Stanišić, N., Stanojković, A., Delić, N.,& Petričević, V.. (2023-12-18). Innovative application of inulin-gel suspension in poultry sausages: Technological impact and nutritional enhancement. in Biotechnology in Animal Husbandry
Institute for Animal Husbandry, Belgrade-Zemun., 39(2), 183-194.
https://doi.org/10.2298/BAH2302183P

Petričević M, Stamenić T, Keškić T, Stanišić N, Stanojković A, Delić N, Petričević V. Innovative application of inulin-gel suspension in poultry sausages: Technological impact and nutritional enhancement. in Biotechnology in Animal Husbandry. 2023;39(2):183-194.
doi:10.2298/BAH2302183P .

Petričević, Maja, Stamenić, Tamara, Keškić, Tanja, Stanišić, Nikola, Stanojković, Aleksandar, Delić, Nikola, Petričević, Veselin, "Innovative application of inulin-gel suspension in poultry sausages: Technological impact and nutritional enhancement" in Biotechnology in Animal Husbandry, 39, no. 2 (2023-12-18):183-194,
https://doi.org/10.2298/BAH2302183P . .