Food Research Institute

Bajčić, A. – Petronijević, R. – Suvajdžić, B. – Tomović, V. – Stajković, S. – Vasilev, D.
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 (8.5 ± 1.8 g∙kg^-1), lower cholesterol content (462.3 ± 49.3 mg·kg^-1) and higher content of carbohydrates-prebiotics (74.6 ± 8.4 g∙kg^-1) than the control sausages. Series C sausages also had lower polyunsaturated, higher monounsaturated and a similar saturated fatty acids contents compared to the control product. Total fat replacement led to a decrease in values of lightness and redness but did not influence yellowness or the texture parameters. Regarding quality parameters, sausages with partially replaced pork backfat were not superior to those with total fat replacement.

Keywords: cooked-emulsified sausages; fat replacement; inulin; collagen; quality

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