Obogatitev barjenih klobas s prehransko vlaknino

Kugler, Saša (author), Bertoncelj, Jasna (mentor), Polak, Tomaž (comentor)

Namen magistrskega dela je bila izdelava piščančjih posebnih klobas z zmanjšano vsebnostjo maščob in dodatkom prehranske vlaknine. To smo dodajali v količini potrebni za zadostitev pogojev uporabe prehranskih trditev »Vir prehranske vlaknine« in »Visoka vsebnost prehranske vlaknine«. V ta namen smo uporabili inulin, izolirano ovseno vlaknino in luščine indijskega trpotca. Klobasam smo določili osnovno kemijsko sestavo z uporabo NIR ter klasičnih metod določanja vsebnosti beljakovin in maščob, vsebnost prehranske vlaknine je bila določena z encimsko-gravimetrično metodo. Teksturne lastnosti smo določili z instrumentalno in senzorično analizo. Klobase smo senzorično ocenili tudi s kvantitativno opisno analizo s šolanim panelom ter analizo s potrošniki. Ugotovili smo, da dodatek prehranske vlaknine omogoča izboljšanje hranilne sestave klobas in zmanjšanje vsebnosti maščob. Vsebnost prehranske vlaknine je v vseh primerih zadoščala pogojem uporabe prehranskih trditev. Glede na rezultate je kot vir prehranske vlaknine in nadomestek maščob v klobasah najprimernejši inulin, saj so klobase z dodatkom 3 g/100 g ali 6 g/100 g po senzoričnih lastnostih in sprejemljivosti primerljive s kontrolnim vzorcem. Ovsena vlaknina ima v primeru dodatka 3 g/100 g potencial uporabe za ta namen, vendar bi bila potrebna izboljšava recepture. Indijski trpotec se je izkazal za neprimernega zaradi negativnih učinkov na teksturne in senzorične lastnosti klobas.

• Language: Slovenian
• Keywords: mesni izdelki, barjene klobase, prehranska vlaknina, inulin, indijski trpotec, ovsena vlaknina, hranilna vrednost, preoblikovanje živil, kemijska analiza, senzorična analiza, senzorične lastnosti, barva, tekstura
• Work type: Master's thesis/paper
• Typology: 2.09 - Master's Thesis
• Organization: BF - Biotechnical Faculty
• Publisher: [S. Kugler]
• Year: 2020
• PID: 20.500.12556/RUL-120443
• UDC: 637.523:543.631:641.1:543.2/.9
• COBISS.SI-ID: 33061379
• Publication date in RUL: 20.09.2020

Secondary language

• Language: English
• Title: Enrichment of cooked sausages with dietary fibre

Abstract

The purpose of this research was to prepare cooked chicken sausages with reduced fat content and addition of dietary fibre. The latter was added in quantity needed for the use of nutrition claims »Source of fibre« and »High fibre«. For this purpose, inulin, isolated oat fibre and psyllium were used. The chemical composition of sausages was determined with NIR and with chemical methods for determination of protein and fat; the dietary fibre content was determined with enzymatic-gravimetric method. Texture was determined with instrumental and sensory analysis. The sensory properties of sausages were also analysed using quantitative descriptive analysis with a trained panel, and with consumers. The results have shown that the addition of dietary fibre improves the nutritional composition of sausages and reduces the fat content. Dietary fibre content of all samples was sufficient for the use of nutrition claims. Based on our results, inulin is the most appropriate source of dietary fibre and fat substitute in cooked chicken sausages, as sausages with the addition of 3 or 6 g inulin/100 g had comparable sensory properties and acceptability to the control. Oat fibre showed good potential when added in concentration of 3 g/100 g, but the sausage would need recipe optimization. Due to its negative effect on textural and sensory properties of sausages, psyllium was found to be inappropriate for the use in cooked chicken sausages.

• Keywords: meat products, cooked sausages, dietary fibre, inulin, psyllium, oat fibre, nutrition information, food reformulation, chemical analysis, sensory analysis, sensory properties, colour, texture