Journal Article


Ruth M Hamill
Joseph P Kerry
Virginia C. Resconi
Derek F. Keenan


Agriculture & Food Science

humans physicochemical phenomena food quality inulin meat products chemistry female food handling animals color emulsions fat substitutes young adult taste hydrogen ion concentration consumer behavior swine middle aged dietary fats adult

Modelling the influence of inulin as a fat substitute in comminuted meat products on their physico-chemical characteristics and eating quality using a mixture design approach. (2013)

Abstract The effects of fat substitution using two commercial inulin products on the physico-chemical properties and eating quality of a comminuted meat product (breakfast sausage) were modelled using a specialised response surface experiment specially developed for mixtures. 17 treatments were assigned representing a different substitution level for fat with inulin. Sausages were formulated to contain pork shoulder, back fat/inulin, water, rusk and seasoning (44.3, 18.7, 27.5, 7 and 2.5% w/w). Composition, sensory, instrumental texture and colour characteristics were assessed. Fructan analysis showed that inulin was unaffected by heat or processing treatments. Models showed increasing inulin inclusions decreased cook loss (p<0.0017) and improved emulsion stability (p<0.0001) but also resulted in greater textural and eating quality modification of sausages. Hardness values increased (p<0.0001) with increasing inulin concentration, with panellists also scoring products containing inulin as less tender (p<0.0112). Optimisation predicted two acceptable sausage formulations with significantly lower fat levels than the control, which would contain sufficient inulin to deliver a prebiotic health effect.
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Full list of authors on original publication

Ruth M Hamill, Joseph P Kerry, Virginia C. Resconi, Derek F. Keenan

Experts in our system

Ruth M Hamill
Total Publications: 45
J P Kerry
University College Cork
Total Publications: 130