Effect of inulin on the textural and sensory properties of mortadella, a Spanish cooked meat product

Abstract

Summary Inulin is a fructooligosaccharide with demonstrable beneficial effects on health. Its effect on the textural and sensory properties of mortadella, a Spanish cooked meat product, was studied. Conventional (23% fat) and reduced‐fat sausages (10% fat) were prepared. Fat reduction yields an energy value reduction close to 33%. In both cases, inulin was incorporated, in powder and as gel form, in sufficient amounts to constitute the 2.5%, 5% and 7.5% of the final product. To evaluate the effect of inulin, instrumental measures of texture and sensory analysis (hedonic test) were performed. Textural analysis indicated that powdered inulin increases hardness and this fact was more evident in reduced‐fat sausages which showed that this changes even at concentrations of 2.5%. However, when inulin was incorporated as a gel, textural parameter changed only when the high levels were assayed (7.5%) showing softer sausages independent of the fat content. Sensory analysis was highly favourable and the overall acceptability was good in all batches in spite of the changes observed in texture. It can be established that this product can be enriched with inulin to a maximum level of 7.5% and preferably as gel with a good sensory quality.