Journal
MEAT SCIENCE
Volume 68, Issue 1, Pages 87-96Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.meatsci.2004.02.008
Keywords
cooked meat sausages; low calorie; fructooligosaccharides; sensory analysis
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The effect of a short chain fructooligosaccharide on the sensory properties of conventional and reduced-fat cooked meat sausages has been studied in products in which a fat reduction of close to 40% was obtained. The fibre assayed was used in sufficient amounts to constitute between 2% and 12% of the final product. The energy value reduction of the final products was close to 35%. Instrumental measurements of colour and texture were performed. Sensory properties were estimated by a hedonic test. A correlation principal component analysis was performed. The results showed that the sensory and textural properties and the overall acceptability were very good, which indicated that this fibre can be considered a good fat replacer in meat products. Thus, with its addition, a reduced calorie product enriched with soluble dietetic fibre is obtained. (C) 2004 Elsevier Ltd. All rights reserved.
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