Scientific journal
Journal of Food and Nutrition Research
Summary No. 1 / 2023
Bajčić, A. – Petronijević, R. – Suvajdžić, B. – Tomović, V. – Stajković, S. –
Use of inulin-collagen suspension for the total replacement of pork backfat in cooked-emulsified sausages
Journal of Food and Nutrition Research, 62, 2023, No. 1, s. 35-45
Branko Suvajdžić, Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, University of Belgrade, Bulevar oslobodjenja 18, 11000 Belgrade, Serbia. E-mail: brankos@vet.bg.ac.rs
Original article
Received 26 November 2022; 1st revised 23 January 2023; accepted 26 January 2023; published online 7 February 2023
Summary: Total replacement of pork backfat with inulin-collagen suspension in the production of cooked-emulsified sausages was investigated. Four groups of sausages were produced: control sausages (backfat 25 %), Series A (backfat 15 %, inulin 4 %, and collagen 0.7 %), Series B (backfat 7.5 %, inulin 4 %, and collagen 1.2 %) and Series C (inulin 4 % and collagen 1.65 %). Physico-chemical properties, chemical composition, fatty acid profile, lipid oxidation parameters, colour, textural and sensory parameters were determined. The results showed that total replacement of pork backfat with inulin-collagen suspension is possible, considering that the low-fat Series C sausages had acceptable sensory properties, lower free fat content
Keywords: cooked-emulsified sausages; fat replacement; inulin; collagen; quality
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