The effect of inulin as a prebiotic fibre on organoleptic and technological properties of standard and low fat pork breakfast sausages

摘要

Along with the health benefits associated with prebiotic dietary fibres such as inulin this research was designed with the aim of developing healthier standard and reduced fat pork breakfast sausages. The objective was also to evaluate the effect of inulin on the sensory and technological properties (colour, texture, proximate analysis, fructan content, cookloss, emulsion stability and histology) of cooked sausages by comparing them with sausages prepared with the fat levels currently used by industry. Pork breakfast sausages were prepared at two fat levels (22% (standard) and 13% (reduced fat)) containing a prebiotic fibre (inulin) at four levels (0, 2.5, 5 and 7.5%). Inulin addition had no effect on overall acceptability, flavour or tenderness while the incorporation of inulin at 2.5% increased overall liking, juiciness liking and purchase intent. A low fat sausage containing 2.5% inulin had similar organoleptic properties to the standard sausage. The incorporation of inulin at levels of 5 and 7.5% reduced (P<0.001) emulsion stability of the pork sausages. Fructan analysis showed that the prebiotic fibre remained stable over a 14 day storage period and following cooking. An average energy reduction between standard and reduced fat breakfast sausages of 23% was achieved. It is possible to manufacture a standard pork sausage with up to 5% inulin in the final product without significant detrimental changes in the overall product quality. It is also feasible to produce an acceptable hypocalorific breakfast sausage with 39% less kcal/100g sausage enriched with 2.5% prebiotic fibre without sacrificing overall sensory and quality attributes.