بررسی اثر جایگزینی چربی با اینولین بر خصوصیات بافتی و حسی سوسیس امولسیونی

نوع مقاله : مقاله کامل

نویسندگان

چکیده

هدف از مطالعه حاضر بررسی امکان کاهش محتوای انرژی در سوسیس امولسیونی با جایگزینی چربی به وسیله اینولین می‌باشد. در گروه‌های مختلف میزان محتوای چربی 6% تا 18% کاهش یافت و به وسیله آب و اینولین جایگزین گردید. کیفیت محصول تولید شده به وسیله آزمون‌های شیمیایی، آنالیز پروفایل بافتی، اندازه‌گیری رنگ و ارزیابی حسی بررسی شد. نتایج نشان داد با جایگزین نمودن چربی با اینولین می‌توان به طور معنی‌داری میزان انرژی محصول را تا 64% کاهش داد (جایگزینی 18% چربی با 6% اینولین و 12% آب). شاخص‌های ارزیابی رنگ، ارزیابی حسی و آنالیز پروفایل بافتی نمونه‌های حاوی اینولین تفاوت معنی‌داری با گروه کنترل نداشت. پذیرش کلی تمام نمونه‌های تیمار شده با اینولین مثبت ارزیابی گردید، بنابراین اینولین به عنوان یک جایگزین مناسب برای چربی در سوسیس امولسیونی پیشنهاد می‌گردد.

کلیدواژه‌ها


Anderson, JW; Baird, P; Davis Jr, RH; Ferreri, S; Knudtson, M; Koraym, A; Waters, V and Zilliams, LW (2009). Health benefits of dietary fiber. Nut. Rev., 67: 188-205.
AOAC (1997). Official methods of analysis. 16th Edn., Association of Official Analytical Chemists, Washington, D.C.
Barbut, S and Mittali, GS (1996). Effects of three cellulose gums on the texture profile and sensory properties of low-fat frankfurters. Int. J. of Food Sci. and Technol., 31: 241-247.
Berizi, E; Shekarforoush, SS and Hosseinzadeh, S (2016). Effects of methanolic pomegranate peel extract on the chemical, sensory, textural, and microbiological properties of gutted rainbow trout (Oncorhynchus mykiss) during frozen storage. J. of Food Prot., 79: 1700-1706.
Bigliardi, B and Galati, F (2013). Innovation trends in the food industry: the case of functional foods. Tren. In Food Sci. and Technol., 31: 118-129.
Bloukas, JG and Paneras, ED (1993). Substituting olive oil for pork back fat affects quality of low-fat frankfurters. J. of Food Sci., 58: 705-709.
Boeckner, LS; Schnepf, MI and Tungland, BC (2001). Inulin: a review of nutritional and health implications. Adv. Food Nutr. Res., 43: 1-63.
Bourne, MC (1978). Texture profile analysis. Food Technol., 32: 62-66.
Bozkurt, H and Erkman, O (2004). Effect of nitrate/nitrite on the quality of sausage (sucuk) during ripening and storage. J. of the Sci. of Food and Agric., 84: 279-286.
Caceres, E; Garcia, ML; Toro, J and Selgas, MD (2004). The effect of fructooligosaccharides on the sensory characteristics of cooked sausages. Meat Sci., 68: 87-96.
Cegielka, A and Tambor, K (2012). Effect of inulin on the physical, chemical and sensory quality attributes of polish chicken burgers. J. of Food Res., 1: 169-178.
Desmedt, A and Jacobs, H (2001). Soluble fibre. In: Young, J (Ed.), Guide to functional food ingredients. (illustrated Edn.), Surrey, England, Leatherhead Publishers. PP: 112-140.
Flaczyk, E; Gorecka, D; Kobus, J and Szymandera-Bbuszka, K (2009). The influence of inulin addition as fat substitute on reducing energy value and consumer
acceptance of model pork meatballs. ZYWNOSC. Nauka. Technol. Jakosc., 4: 41-46.
Franck, A (2002). Technological functionality of inulin and oligofructose. Brit. J. of Nut., 87: 287-291.
Gibson, GR; Beatty, ER; Wang, X and Cumming, JH (1995). Selective stimulation of bifidobacteria in the human colon by oligofructose and inulin. Gastroenterology. 108: 975-982.
Grigelmo, N; Abadias, MI and Martin, O (1999). Characterization of low fat high dietary fiber frankfurters. Meat Sci., 52:  247-256.
Hahn, M (2005). Functional foods: what are they? How are they regulated? What claims can bemade? Ame. J. of Law and Med., 31: 305-340.
Hidaka, H; Eida, T; Tarizawa, T; Tokunaya, T and Tashiro, Y (1986). Effects of fructooligosaccharides on intestinal flora and human health. Bifido. Mic., 5: 37-50.
Hughes, E; Cofrades, S and Troy, DJ (1997). Effects of fat level, oat fibre and carrageenan on frankfurters formulated with 5%, 12% and 30% fat. Meat Sci., 45: 273-281.
Janvary, L (2006). Fleischerzeugnisse mitMehrwert. Fleischwirtschaft. 86: 51-54.
Jimenes Colmenero, F (1996). Technologies for developing low-fat meat products. Tren. In Food Sci. and Technol., 7: 41-48.
Mendoza, E; Garcia, ML; Casas, C and Selgas, MD (2001). Inulin as fat substitute in low fat, dry fermented sausages. Meat Sci., 57: 387-393.
Naga Mallika, E; Prabhakar, K and Reddy, PM (2009). Low fat meat products - an overview. Vet. World. 2: 364-366.
Nitsch, P (2006). Sensory quality control: inulin as a fat replacer in cooked sausage. Fleis. 86: 41-46.
Nowak, B; Von Mueffling, T; Grotheer, J; Klein, G and Watkinson, BM (2007). Energy content, sensory properties and microbiological shelf life of german bologna type sausages produced with citrate or phosphate and with inulin as fat replacer. J. of Food Sci., 72: 629-638.
Roberfroid, MB (2000). Functional fibres. Inulin and oligofructose. Int. Food Ing., 3: 31-32.
Ruusuen, M; Vainionpaa, J; Puolanne, E; Lyly, M; Lahteenmaki, L; Niemisto, M and Ahvenainen, R (2003a). Effect of sodium citrate, carboxymethyl cellulose and carrageenan levels on quality characteristics of low-salt and low-fat bologna-type sausages. Meat Sci., 64: 371-381.
Ruusuen, M; Vainionpaa, J; Puolanne, E; Lyly, M; Lahteenmaki, L; Niemisto, M and Ahvenainen, R (2003b). Physical and sensory properties of low-salt phosphate-free frankfurters composed with various ingredients. Meat Sci., 63: 9-16.
Sandrou, DK and Arvanitoyannis, IS (2000). Low-fat/calorie foods: current state and perspectives. CRC Crit. Rev. in Food Sci. and Nut., 40: 427-447.
Scholz-Ahrens, KE; Adolphi, B; Rochat, F; Barclay, DV; deVrese, M; Açil, Y and Schrezenmeir, J (2016). Effects of probiotics, prebiotics, and synbiotics on mineral metabolism in ovariectomized rats – impact of bacterial mass, intestinal absorptive area and reduction of bone turn-over. NFS J., 3: 41-50.
Troutt, ES; Hunt, MC; Johnson, DE; Claus, JR; Kastner, CL and Kropf, DH (1992). Characteristics of low-fat ground beef containing texture-modifying ingredients. J. of Food Sci., 57: 19-24.
Yam, KI and Papadakis, SE (2004). A simple digital imaging method for measuring and analyzing color of food surfaces. J. of Food Eng., 61: 137-142.