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Characteristics of Reduced-Fat Thai Pork Sausage with Inulin Addition

Naruemon Prapasuwannakul
Department of Food Science and Technology, Faculty of Science and Technology, Suan Sunandha Rajabhat University, Bangkok, Thailand
Abstract—The aim of this study was to evaluate the effect of different concentration of inulin as fat replacers on the chemical composition, physical properties, textural characteristics, and sensory acceptance of Thai style pork sausages. Six batches were prepared with added inulin from 0-60 % of fat content. The results showed that the addition of inulin increased moisture and fiber content while decreased fat content of the sausages. Color parameters and cooking yield were not significantly different, while the water activity were slightly increased. Cooking times were also reduced. Texture properties; hardness, cohesiveness, springiness, gumminess, and chewiness of inulin added sausages were slightly lower than those of the control sausages. The addition of inulin improved the sensory properties of reduced fat pork sausages. The sausages with 30 % of inulin replaced was the most acceptable due to their highest scores in all sensory attributes. Therefore, inulin can be used as a fat replacer in Thai pork sausage to obtain healthy and functional product.
Index Terms—inulin, reduce-fat, physical properties, acceptance, Thai pork sausage

Cite: Naruemon Prapasuwannakul, "Characteristics of Reduced-Fat Thai Pork Sausage with Inulin Addition," International Journal of Food Engineering, Vol. 4, No. 4, pp. 322-326, December 2018. doi: 10.18178/ijfe.4.4.322-326
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