Inulin as fat substitute in low fat, dry fermented sausages

Low fat, dry fermented sausages were prepared with a fat content close to 50% and 25% of the original amount. The batch with the smallest proportion of fat was less tender, less springy and was gummier than the batch with the highest proportion. However, it was still considered acceptable by the panel of judges. The 25% batch was supplemented with different amounts of soluble dietetic fibre (inulin) as both a powder and in aqueous solution. Ripening was followed by physico-chemical and microbiological analysis. Sensory analysis and texture profile analysis were performed to evaluate the effect of the inulin addition. Results obtained indicated an overall improvement in the sensory properties due to a softer texture and tenderness, springiness and adhesiveness similar to the conventional high fat sausage. Thus, with the addition of inulin a low calorie product (30% of the original), enriched with soluble dietetic fibre (10% approximatively) can be obtained. (C) 2001 Elsevier Science Ltd. All rights reserved.