Fat reduction in the formulation of frankfurter sausages using inulin
                    and pectin

Méndez-Zamora, Gerardo; García-Macías, José Arturo; Santellano-Estrada, Eduardo; Chávez-Martínez, América; Durán-Meléndez, Lorenzo Antonio; Silva-Vázquez, Ramón; Quintero-Ramos, Armando

doi:10.1590/1678-457X.6417

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Research Paper • Food Sci. Technol (Campinas) 35 (1) • Jan-Mar 2015 • https://doi.org/10.1590/1678-457X.6417 copy

Fat reduction in the formulation of frankfurter sausages using inulin and pectin

Authorship SCIMAGO INSTITUTIONS RANKINGS

The aim of this study was to evaluate the influence of different concentrations of inulin and pectin as fat substitutes on the chemical composition, texture, and sensory acceptance of frankfurter sausages. Six treatments were evaluated to test fat replacement: control (T0); low fat control (T1); low fat with 15% inulin (T2); low fat with 30% inulin (T3); low fat with 7.5% inulin and 7.5% pectin (T4); and low fat with 15% inulin and 15% pectin (T5). The addition of fibers increased the yield (T3 and T5; 98.96%), and the color parameters were slightly reduced (T3). Moisture (61.14%) and ashes (6.96%) of sausages with inulin and pectin were higher (T5), while shear force, hardness, fracturability, gumminess, and chewiness (T3 and T5) were slightly lower than those of the control. The addition of inulin (T2) increased the sensory acceptance of the sausages (5.75). Fat can be replaced with inulin and pectin in frankfurter sausages to produce healthy and functional products.

fibers; texture; sensory acceptance; color; fat substitutes

Ingredients (%)	Treatments¹ 1 T0: control, T1: low fat control, T2: 15.0% inulin, T3: 30.0% inulin, T4: 7.5% inulin + 7.5% pectin, T5: 15.0% inulin + 15.0% pectin.
Ingredients (%)	T0	T1	T2	T3	T4	T5
Beef	10.98	10.98	10.98	10.98	10.98	10.98
Pork	41.93	41.93	41.93	41.93	41.93	41.93
Fat	19.47	13.63	16.55	13.63	16.55	13.63
Ice	20.37	20.37	20.37	20.37	20.37	20.37
Inulin	0	0	2.92	5.84	1.46	2.92
Pectin	0	0	0	0	1.46	2.92
Starch	4.39	4.39	4.39	4.39	4.39	4.39
Salt	1.85	1.85	1.85	1.85	1.85	1.85
Polyphosphates	0.2	0.2	0.2	0.2	0.2	0.2
Nitrites	0.26	0.26	0.26	0.26	0.26	0.26
Sodium ascorbate	0.05	0.05	0.05	0.05	0.05	0.05
Sausage condiment	0.5	0.5	0.5	0.5	0.5	0.5

Treatments¹ 1 T0: control, T1: low fat control, T2: 15.0% inulin, T3: 30.0% inulin, T4: 7.5% inulin + 7.5% pectin, T5: 15.0% inulin + 15.0% pectin.	Parameters
	PY (%)	pH	WHC (%)	Lightness (L*)	Redness (a*)	Yellowness (b*)
T0	97.27±0.15^d	5.86±0.03^a	68.65±0.89^a	66.78±0.32^a	9.21 ± 0.14^b	11.47 ± 0.12^c
T1	97.63±0.15^cd	5.77±0.03^ab	65.25±0.89^ab	65.18±0.32^bc	10.08 ± 0.14^a	11.45 ± 0.12^c
T2	98.49±0.15^ab	5.79±0.03^ab	62.49±0.89^b	64.70±0.32^bc	9.98 ± 0.14^a	11.48 ± 0.12^c
T3	98.96±0.15^a	5.76±0.03^ab	59.43±0.89^c	64.14±0.32^c	9.95 ± 0.14^a	11.43 ± 0.12^c
T4	98.20±0.15^bc	5.71±0.03^bc	65.25±0.89^ab	66.65±0.32^a	9.74 ± 0.14^ab	12.48 ± 0.12^b
T5	98.68±0.15^ab	5.57±0.03^c	67.11±0.89^a	65.96±0.32^ab	9.87 ± 0.14^a	13.13 ± 0.12^a

Treatments¹ 1 T0: control, T1: low fat control, T2: 15.0% inulin, T3: 30.0% inulin, T4: 7.5% inulin + 7.5% pectin, T5: 15.0% inulin + 15.0% pectin.	Parameters (%)
	Moisture	Protein	Fat	Ashes
T0	57.76 ± 0.73^c	10.24 ± 0.19	17.80 ± 0.33^a	5.88 ± 0.18^c
T1	61.90 ± 0.73^a	10.29 ± 0.19	8.90 ± 0.33^c	7.88 ± 0.18^a
T2	58.13 ± 0.73^bc	10.28 ± 0.19	12.51 ± 0.33^b	6.48 ± 0.18^bc
T3	59.87 ± 0.73^abc	10.94 ± 0.19	9.05 ± 0.33^c	6.35 ± 0.18^bc
T4	58.31 ± 0.73^bc	10.96 ± 0.19	13.35 ± 0.33^b	6.74 ± 0.18^b
T5	61.14 ± 0.73^ab	10.43 ± 0.19	9.26 ± 0.33^c	6.96 ± 0.18^b

Variable	Treatments¹ 1 T0: control, T1: low fat control, T2: 15.0% inulin, T3: 30.0% inulin, T4: 7.5% inulin + 7.5% pectin, T5: 15.0% inulin + 15.0% pectin.
Variable	T0	T1	T2	T3	T4	T5
SF (Kg_f)	1.54 ± 0.08^ab	1.59 ± 0.08^a	1.35 ± 0.08^ab	1.30 ± 0.08^b	1.41 ± 0.08^ab	1.34 ± 0.08^ab
Hardness (N)	86.00 ± 4.28^b	100.66 ± 4.28^a	79.48 ± 4.28^b	65.55 ± 4.28^cd	76.34 ± 4.28^bc	61.77 ± 4.28^d
Fracturability (N)	89.18 ± 6.31	91.04 ± 8.02	87.38 ± 5.35	83.56 ± 4.74	94.32 ± 5.13	77.19 ± 4.46
Adhesiveness (gs)	-20.59 ± 8.63^ab	-7.83 ± 9.34^a	-5.99 ± 10.93^a	-3.34 ± 8.64^a	-49.93 ± 8.69^b	-38.24 ± 8.39^ab
Springiness (mm)	0.81 ± 0.02^a	0.77 ± 0.02^ab	0.78 ± 0.02^a	0.76 ± 0.02^ab	0.82 ± 0.02^a	0.71 ± 0.02^b
Cohesiveness	0.23 ± 0.01^ab	0.25 ± 0.01^a	0.23 ± 0.01^ab	0.23 ± 0.01^ab	0.22 ± 0.01^ab	0.21 ± 0.01^b
Gumminess (N)	20.06 ± 1.34^b	24.24 ± 1.34^a	18.23 ± 1.30^bc	15.07 ± 1.30^cd	16.88 ± 1.30^bc	12.74 ± 1.30^d
Chewiness (Nmm)	16.19 ± 1.13^b	19.89 ± 1.13^a	14.38 ± 1.10^bc	11.65 ± 1.10^cd	13.92 ± 1.10^bc	9.01 ± 1.10^d

Treatments¹ 1 T0: control, T1: low fat control, T2: 15.0% inulin, T3: 30.0% inulin, T4: 7.5% inulin + 7.5% pectin, T5: 15.0% inulin + 15.0% pectin.	Sensory attributes
	Pinkness	Appearance	Smell	Hardness	Flavor	Overall Acceptance
T0	5.46 ± 0.92^ab	5.63 ± 0.90^ab	5.17 ± 0.89^ab	5.48 ± 0.90^a	5.37 ± 0.98^a	5.73 ± 084^a
T1	5.58 ± 1.09^ab	5.49 ± 1.23^abc	5.33 ± 0.91^a	5.46 ± 0.81^a	5.39 ± 0.82^a	5.67 ± 0.87^a
T2	5.75 ±0.73^a	5.81 ± 0.69^a	5.18 ± 0.92^ab	5.42 ± 0.91^a	5.46 ± 0.91^a	5.75 ± 0.73^a
T3	5.36 ± 0.87^b	5.21 ± 1.01^c	5.04 ± 0.81^abc	4.85 ± 1.08^bc	4.69 ± 1.05^b	5.23 ± 0.87^b
T4	5.42 ± 1.03^ab	5.33 ± 1.03^bc	4.70 ± 1.03^c	5.19 ± 0.96^ab	4.80 ± 1.15^b	5.18 ± 0.89^b
T5	5.37 ± 1.22^ab	5.56 ± 1.07^abc	4.95 ± 0.90^bc	4.73 ± 1.24^c	3.98 ± 1.25^c	4.55 ± 1.09^c

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[1] *Corresponding author: mezage02@gmail.com