[KSCI] Korea Science Citation Index Service

http://dx.doi.org/10.5851/kosfa.2022.e5

Garlic Inulin as a Fat Replacer in Vegetable Fat Incorporated Low-Fat Chicken Sausages

Jayarathna, Gayathree Nidarshika (Department of Animal Science, Uva Wellassa University)
Jayasena, Dinesh Darshaka (Department of Animal Science, Uva Wellassa University)
Mudannayake, Deshani Chirajeevi (Department of Animal Science, Uva Wellassa University)

Publication Information

Food Science of Animal Resources / v.42, no.2, 2022 , pp. 295-312 More about this Journal

Abstract

Inulin is a non-digestible carbohydrate and a prebiotic that can also act as a fat replacer in various foods. This study examined the effect of replacing vegetable oil with garlic inulin on the quality traits of chicken sausages. Water-based inulin gels were prepared using garlic inulin or commercial inulin to imitate fats in chicken sausages. Chicken sausages were prepared separately replacing vegetable oil with water-based inulin gels to reach final inulin percentages of 1, 2, and 3 (w/w). The control was prepared using 3% (w/w) vegetable oil with no inulin. The physicochemical properties and thiobarbituric acid reactive substance (TBARS) value of prepared sausages were analyzed over 28-d frozen storage. Sausages with 2% garlic inulin recorded higher flavour and overall acceptability scores (p<0.05). Ash, moisture, and protein contents of the sausages were increased with increasing levels of inulin while fat content was reduced from 13.67% (control) to 4.47%-4.85% (p<0.05) in 3% inulin-incorporated products. Sausages incorporated with 2% inulin had lower lightness (L^*) values than the control (p<0.05). Water holding capacity (WHC) was similar (p>0.05) among the samples. During storage L^* value, pH, and WHC decreased while redness (a^*) and yellowness (b^*) values increased in all the samples. In addition, TBARS values were increased during the storage in all samples within the acceptable limits. In conclusion, garlic inulin can be used successfully as a fat substitute in sausages without altering meat quality parameters.

Keywords

fat substitute; garlic; meat quality; prebiotic; thiobarbituric acid reactive substance (TBARS);

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Times Cited By KSCI : 2 (Citation Analysis)

Reference
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