000150097 001__ 150097 000150097 005__ 20250131123450.0 000150097 0247_ $$2doi$$a10.1016/j.meatsci.2013.11.025 000150097 0248_ $$2sideral$$a108118 000150097 037__ $$aART-2014-108118 000150097 041__ $$aeng 000150097 100__ $$aKeenan, Derek F. 000150097 245__ $$aModelling 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 000150097 260__ $$c2014 000150097 5203_ $$aThe 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 000150097 540__ $$9info:eu-repo/semantics/closedAccess$$aAll rights reserved$$uhttp://www.europeana.eu/rights/rr-f/ 000150097 590__ $$a2.615$$b2014 000150097 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b21 / 122 = 0.172$$c2014$$dQ1$$eT1 000150097 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion 000150097 700__ $$0(orcid)0000-0002-2713-5939$$aResconi, Virginia C 000150097 700__ $$aKerry, Joseph P. 000150097 700__ $$aHamill, Ruth M. 000150097 773__ $$g96, 3 (2014), 1384-1394$$pMeat sci.$$tMeat Science$$x0309-1740 000150097 8564_ $$s998018$$uhttps://zaguan.unizar.es/record/150097/files/texto_completo.pdf$$yVersión publicada 000150097 8564_ $$s3015992$$uhttps://zaguan.unizar.es/record/150097/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada 000150097 909CO $$ooai:zaguan.unizar.es:150097$$particulos$$pdriver 000150097 951__ $$a2025-01-31-12:02:13 000150097 980__ $$aARTICLE