Fat reduction with inulin in water-boiled sausages

In a trial with lyoners and in comparison to a control (REF) with a total of 22% backfat, 15% backfat was replaced in three experimental sausages as follows: 15% inulin gel of supplier A (IG-A), 7,5% inulin powder of supplier B plus 7,5% ice water (IP-B), 4,5% inulin powder and 1% wheat fibre of supplier C plus 9,5% ice water (IP-W-C). In oS-oI-lyoners, the total amount of 22% backfat was substituted pro-rata by the other constituents without supplementing inulin. Replacing backfat led to a fat reduction between 43 to 52%, whereas pH-values (5,95 – 6,03) and jelly percentage (< 0,2%) were similar for all treatments. Colour differences (L*a*b*) were small and hardly visible (DE < 1,6). Sliceability (Warner-Bratz­ler total work) and consistency (maximal force) differed significantly between the treatments in the following order: REF > oS-oI > inulin treatments (IG-A, IP-B, IP-W-C). The lyoners were also tested by 147 persons for their preference on a scale from 1 to 9. All samples were rated as neither good nor bad (5,3 ± 1,9); only differences between IP-B and IP-W-C were significant. The additional sensory description by a trained panel revealed that samples showed profiles with significant different aroma (fatty note) and/or texture (firm, crunchy, juicy and sandy notes) characteristics. By replacing the backfat, production costs were increased by 1,4 to 2,6% for the three inulin-treatments and by 4,8% for the oS-oI-lyoners. It is concluded that fat content of lyoners can be reduced by 40% without adverse effects on sensory traits considering a slight increase in production costs up to 5%.