Effects of Inulin, Maltodextrin and Wheat Fiber as Fat Replacers on Quality and Sensory Characteristics of Turkish dry fermented sausage (Soudjouk)

Abstract

In this study the effects of carbohydrate based fat replacers -inulin, maltodextrin and wheat fiber on quality
characteristics of Turkish soudjouk (sucuk) were investigated. Fat replacers were added at concentration of
1.5% into low- and medium-fat soudjouk formulations. Both fat level and fat replacers were found to have
significant effect on the moisture content, weight and cooking losses, TBARS values, as well as some textural
characteristics of the samples (p<0.05). Fat reduction in the final products ranged from 22.5% to 42.2%.
Treatment with different fat replacers and fat level did not affect overall acceptability and sensorial properties
of the samples indicating a good acceptability. In regards to color properties, only L values significantly differed
depending on the fat replacer (p<0.01). The lowest cooking and weight loss values and TBARS levels and the
highest fat reduction (by 42.2%), overall acceptability scores were obtained with low-fat samples containing
wheat fiber. Therefore, wheat fiber can be effectively used as a fat substitute in meat products allowing the
manufacture of low-caloric soudjouks contributing to the nutritional value and health.