Assessment of technological characteristics in chicken sausages utilizing inulin for fat reduction
Аутори
Petričević, MajaStamenić, Tamara
Keškić, Tanja
Stanišić, Nikola
Stanojković, Aleksandar
Delić, Nikola
Petričević, Veselin
Конференцијски прилог (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
Due to the high demand for low-fat, healthier meat products, alternative strategies are pursued to
reduce fat content while maintaining the fundamental properties of traditional products. The research
strives to obtain products with reduced fat content and caloric value with the addition of inulin. Four
groups of cooked chicken sausages were tested: the control group without fat replacement, the second
with 50%, the third with 75%, and the fourth with 100% fat replacement with inulin suspension.
Sausages with a higher inulin content had a significantly (p<0.05) higher process loss and cooking
loss than the sausages from the control group. The first and second groups had significantly (p<0.05)
better emulsion stability. Reducing the fat content in sausages significantly affected (p<0.05) some
sausages characteristics, such as moisture, L*(lightness), a* (redness), and b* (yellowness). As a result,
the caloric value of sausages with inulin was significantly (p<0.01) impacted thr...oughout all groups.
In summary, the study demonstrates that incorporating inulin as a prebiotic dietary fiber enables the
production of cooked sausages with reduced fat content and optimal physico-chemical properties. This
innovative meat product not only offers lowered energy value but also holds exceptional nutritional
value, representing a significant source of calories derived from reduced fat content supplemented with
prebiotic fibers (inulin).
Кључне речи:
inulin / fat / cooked chicken sausages / functional foodИзвор:
Book of abstracts of the 59th Croatian & 19th International Symposium on Agriculture, 02-2024, 243-243Издавач:
- University of Zagreb Faculty of Agriculture, Zagreb, Croatia
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 - CONF AU - Petričević, Maja AU - Stamenić, Tamara AU - Keškić, Tanja AU - Stanišić, Nikola AU - Stanojković, Aleksandar AU - Delić, Nikola AU - Petričević, Veselin PY - 2024-02 UR - http://r.istocar.bg.ac.rs/handle/123456789/982 AB - Due to the high demand for low-fat, healthier meat products, alternative strategies are pursued to reduce fat content while maintaining the fundamental properties of traditional products. The research strives to obtain products with reduced fat content and caloric value with the addition of inulin. Four groups of cooked chicken sausages were tested: the control group without fat replacement, the second with 50%, the third with 75%, and the fourth with 100% fat replacement with inulin suspension. Sausages with a higher inulin content had a significantly (p<0.05) higher process loss and cooking loss than the sausages from the control group. The first and second groups had significantly (p<0.05) better emulsion stability. Reducing the fat content in sausages significantly affected (p<0.05) some sausages characteristics, such as moisture, L*(lightness), a* (redness), and b* (yellowness). As a result, the caloric value of sausages with inulin was significantly (p<0.01) impacted throughout all groups. In summary, the study demonstrates that incorporating inulin as a prebiotic dietary fiber enables the production of cooked sausages with reduced fat content and optimal physico-chemical properties. This innovative meat product not only offers lowered energy value but also holds exceptional nutritional value, representing a significant source of calories derived from reduced fat content supplemented with prebiotic fibers (inulin). PB - University of Zagreb Faculty of Agriculture, Zagreb, Croatia C3 - Book of abstracts of the 59th Croatian & 19th International Symposium on Agriculture T1 - Assessment of technological characteristics in chicken sausages utilizing inulin for fat reduction SP - 243 EP - 243 UR - https://hdl.handle.net/21.15107/rcub_ristocar_982 ER -
@conference{ author = "Petričević, Maja and Stamenić, Tamara and Keškić, Tanja and Stanišić, Nikola and Stanojković, Aleksandar and Delić, Nikola and Petričević, Veselin", year = "2024-02", abstract = "Due to the high demand for low-fat, healthier meat products, alternative strategies are pursued to reduce fat content while maintaining the fundamental properties of traditional products. The research strives to obtain products with reduced fat content and caloric value with the addition of inulin. Four groups of cooked chicken sausages were tested: the control group without fat replacement, the second with 50%, the third with 75%, and the fourth with 100% fat replacement with inulin suspension. Sausages with a higher inulin content had a significantly (p<0.05) higher process loss and cooking loss than the sausages from the control group. The first and second groups had significantly (p<0.05) better emulsion stability. Reducing the fat content in sausages significantly affected (p<0.05) some sausages characteristics, such as moisture, L*(lightness), a* (redness), and b* (yellowness). As a result, the caloric value of sausages with inulin was significantly (p<0.01) impacted throughout all groups. In summary, the study demonstrates that incorporating inulin as a prebiotic dietary fiber enables the production of cooked sausages with reduced fat content and optimal physico-chemical properties. This innovative meat product not only offers lowered energy value but also holds exceptional nutritional value, representing a significant source of calories derived from reduced fat content supplemented with prebiotic fibers (inulin).", publisher = "University of Zagreb Faculty of Agriculture, Zagreb, Croatia", journal = "Book of abstracts of the 59th Croatian & 19th International Symposium on Agriculture", title = "Assessment of technological characteristics in chicken sausages utilizing inulin for fat reduction", pages = "243-243", url = "https://hdl.handle.net/21.15107/rcub_ristocar_982" }
Petričević, M., Stamenić, T., Keškić, T., Stanišić, N., Stanojković, A., Delić, N.,& Petričević, V.. (2024-02). Assessment of technological characteristics in chicken sausages utilizing inulin for fat reduction. in Book of abstracts of the 59th Croatian & 19th International Symposium on Agriculture University of Zagreb Faculty of Agriculture, Zagreb, Croatia., 243-243. https://hdl.handle.net/21.15107/rcub_ristocar_982
Petričević M, Stamenić T, Keškić T, Stanišić N, Stanojković A, Delić N, Petričević V. Assessment of technological characteristics in chicken sausages utilizing inulin for fat reduction. in Book of abstracts of the 59th Croatian & 19th International Symposium on Agriculture. 2024;:243-243. https://hdl.handle.net/21.15107/rcub_ristocar_982 .
Petričević, Maja, Stamenić, Tamara, Keškić, Tanja, Stanišić, Nikola, Stanojković, Aleksandar, Delić, Nikola, Petričević, Veselin, "Assessment of technological characteristics in chicken sausages utilizing inulin for fat reduction" in Book of abstracts of the 59th Croatian & 19th International Symposium on Agriculture (2024-02):243-243, https://hdl.handle.net/21.15107/rcub_ristocar_982 .