Innovative application of inulin-gel suspension in poultry sausages: Technological impact and nutritional enhancement
Аутори
Petričević, MajaStamenić, Tamara
Keškić, Tanja
Stanišić, Nikola
Stanojković, Aleksandar
Delić, Nikola
Petričević, Veselin
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
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 sausage...s 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.
Кључне речи:
inulin / fat / chicken sausages / caloric value / functional foodИзвор:
Biotechnology in Animal Husbandry, 18-12-2023, 39, 2, 183-194Издавач:
- Institute for Animal Husbandry, Belgrade-Zemun
Финансирање / пројекти:
- Министарство науке, технолошког развоја и иновација Републике Србије, институционално финансирање - 200022 (Институт за сточарство, Београд-Земун) (RS-MESTD-inst-2020-200022)
Институција/група
RIStocarTY - 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 . .