Short-chain fructooligosaccharides as potential functional ingredient in dry fermented sausages with different fat levels

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Abstract

The effects of short-chain fructooligosaccharides (sc-FOS) on colour, textural and sensory properties in dry fermented sausages have been studied. The sausages were manufactured with three different amounts of backfat (30%, 15% and 6%). The sc-FOS was incorporated in a sufficient amount to constitute 2%, 4% and 6% of the initial mixture. Physico-chemical parameters and microbiota evolution during ripening were not affected by the presence of this fibre. Colour parameters, especially lightness, decreased as the amount of sc-FOS incorporated increased. However, the presence of sc-FOS reduced hardness making the sausage easier to chew. Although all batches were well evaluated by the panellists, the higher acceptability was reported in batches with an intermediate fat level (15% of backfat). The results indicated that fibre could be suitable for use in the manufacture of dry fermented sausages

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