Modelling the influence of inulin as a fat substitute in comminuted meat products on their physico-chemical characteristics and eating quality using a mixture design approach.

@article{Keenan2014ModellingTI,
  title={Modelling the influence of inulin as a fat substitute in comminuted meat products on their physico-chemical characteristics and eating quality using a mixture design approach.},
  author={Derek F. Keenan and Virginia Celia Resconi and Joseph P. Kerry and Ruth M Hamill},
  journal={Meat science},
  year={2014},
  volume={96 3},
  pages={
          1384-94
        }
}
The effects of fat substitution using two commercial inulin products on the physico-chemical properties and eating quality of a comminuted meat product (breakfast sausage) were modelled using a specialised response surface experiment specially developed for mixtures. 17 treatments were assigned representing a different substitution level for fat with inulin. Sausages were formulated to contain pork shoulder, back fat/inulin, water, rusk and seasoning (44.3, 18.7, 27.5, 7 and 2.5% w/w… CONTINUE READING
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