ScFOS Effect on Sausage
May 27/Food Business Week -- "The effects of short-chain fructooligosaccharides (sc-FOS) on color, 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%)," scientists in Madrid, Spain, report.
"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 fiber. Color 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)," wrote P. Salazar and colleagues, Complutense University.
The researchers concluded, "The results indicated that fiber could be suitable for use in the manufacture of dry fermented sausages."
Salazar and colleagues published their study in International Journal of Food Science and Technology ("Short-chain Fructooligosaccharides as Potential Functional Ingredient in Dry Fermented Sausages with Different Fat Levels." International Journal of Food Science and Technology, 2009;44(6):1100-1107).
For more information, contact M.D. Selgas, Complutense University Madrid, Faculty Vet., Dept. of Nutrition Bromatol & Tecnol Alimentos, E-28040 Madrid, Spain.
From the June 8, 2009, Prepared Foods E-dition