| Popis: |
This paper presents the results of the examination of physicochemical, chemical and sensory properties of fermented sausages produced with inulin and pea fibre as fat replacers. Conventional fermented sausage (control) contained 75% meat and 25% of pork backfat. In functional fermented sausages one part of the pork backfat was replaced with inulin powder, inulin cream and pea fibre as follows: in fermented sausage I with 2% inulin powder and 1% pea fibre, in fermented sausage II with 4% inulin cream and 1% pea fibre, and in fermented sausage III with 8% inulin cream and 1% pea fibre. The sausages were examined after a three week ripening period. The pH-and aw-values of the functional fermented sausages (pH=4.8-4.9; aw=0.90) were significantly lower than those of the conventional sausage lpH=5.18; a w =0.93). The functional fermented sausages I, II and III contained 2.7%, 3.9% and 8.0% less fat than the conventional sausage, respectively. Compared to the conventional sausage, the functional fermented sausages contained 1.5 to 1.8% more meat proteins and the relative content of collagen in meat proteins was by 0.8 to 1.1% lower. Functional fermented sausages I, II and III contained 4.8%, 7.4% and 16.9% less calories than the conventional sausage, respectively. The appearance and texture of functional fermented sausages, as well as the odour and taste of the functional fermented sausage II were better rated than those of the conventional fermented sausage. The taste of the functional fermented sausage I was a little sour and of functional fermented sausage III somewhat nonspecific. The colour of the conventional fermented sausage was better rated than the colour of the functional fermented sausages, including the functional sausage III which had the lowest score. |
