Abstract:Different substitution ratios of short-chain inulin (0%: control, 10%, 30%, 50%, 70%, 100%) for maize distarch phosphate were used during the preparation of sausages and their effect on chicken and pork sausage quality was investigated. Textural properties and color parameters of sausages were determined by texture and chromatic aberration analyzers. Cooking loss and sensory evaluation were measured as well. The springiness of the sausages in the experimental and control groups (p > 0.05) was similar. Inulin-containing sausages showed an overall improvement in mouthfeel due to the significant decrease in hardness and chewiness (p < 0.05) as well as decreased redness (a*) and yellowness (b*). Except for the substitution ratio of 70%, the lightness of the experimental and control groups were similar (p > 0.05). Cooking loss in the experimental groups was lower than that in the control group, suggesting that the yield of inulin-containing sausages was higher. In summary, sausages scored the highest and showed obvious improvement in quality with 70% substitution ratio of short-chain inulin for maize distarch phosphate.
