Inulin as a Fat-Reduction Ingredient in Pork and Chicken Meatballs: Its Effects on Physicochemical Characteristics and Consumer Perceptions
Fat reduction in meat products represents a technological challenge, as it affects the physicochemical and sensory properties of foods. The objective of the present investigation was to develop reduced-fat pork and chicken meatballs. In the initial stage, a survey was performed on 387 individuals, i...
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-04-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/11/8/1066 |
| _version_ | 1797434689359708160 |
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| author | Leidy Montoya Natalia Quintero Stevens Ortiz Juan Lopera Patricia Millán Aída Rodríguez-Stouvenel |
| author_facet | Leidy Montoya Natalia Quintero Stevens Ortiz Juan Lopera Patricia Millán Aída Rodríguez-Stouvenel |
| author_sort | Leidy Montoya |
| collection | DOAJ |
| description | Fat reduction in meat products represents a technological challenge, as it affects the physicochemical and sensory properties of foods. The objective of the present investigation was to develop reduced-fat pork and chicken meatballs. In the initial stage, a survey was performed on 387 individuals, in order to determine the consumer perception of the meaning of a healthy meatball and the likelihood that they would consume such a product. In the second stage, four pork and chicken meatball formulations were developed: control meatballs (AC), meatballs with inulin (AI), meatballs with fructo-oligosaccharides (AF), and meatballs with inulin and fructo-oligosaccharides (AM). In the third stage, physicochemical properties were evaluated (water activity, humidity, fat, protein, ash, weight loss, pH, color, and texture) and a sensorial profile was created with semi-trained panelists for the four meatball formulations. In the fourth stage, AI was selected as the meatball with sensorial and physicochemical characteristics most similar to AC. An analysis of nutritional characteristics and a home test (84 consumers) were performed. The present study established that the inclusion of inulin as a fat substitute in the preparation of pork and chicken meatballs, in the amount of 3.5 g of fiber/100 g of the mixture, imitates the technological properties characteristic of fat and showed acceptance by consumers. |
| first_indexed | 2024-03-09T10:36:07Z |
| format | Article |
| id | doaj.art-54cfb84b964c4b6ba56558993a8594be |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T10:36:07Z |
| publishDate | 2022-04-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-54cfb84b964c4b6ba56558993a8594be2023-12-01T20:53:20ZengMDPI AGFoods2304-81582022-04-01118106610.3390/foods11081066Inulin as a Fat-Reduction Ingredient in Pork and Chicken Meatballs: Its Effects on Physicochemical Characteristics and Consumer PerceptionsLeidy Montoya0Natalia Quintero1Stevens Ortiz2Juan Lopera3Patricia Millán4Aída Rodríguez-Stouvenel5School of Food Engineering, Universidad del Valle, Cali 76001, ColombiaSchool of Food Engineering, Universidad del Valle, Cali 76001, ColombiaSchool of Food Engineering, Universidad del Valle, Cali 76001, ColombiaSchool of Food Engineering, Universidad del Valle, Cali 76001, ColombiaSchool of Food Engineering, Universidad del Valle, Cali 76001, ColombiaSchool of Food Engineering, Universidad del Valle, Cali 76001, ColombiaFat reduction in meat products represents a technological challenge, as it affects the physicochemical and sensory properties of foods. The objective of the present investigation was to develop reduced-fat pork and chicken meatballs. In the initial stage, a survey was performed on 387 individuals, in order to determine the consumer perception of the meaning of a healthy meatball and the likelihood that they would consume such a product. In the second stage, four pork and chicken meatball formulations were developed: control meatballs (AC), meatballs with inulin (AI), meatballs with fructo-oligosaccharides (AF), and meatballs with inulin and fructo-oligosaccharides (AM). In the third stage, physicochemical properties were evaluated (water activity, humidity, fat, protein, ash, weight loss, pH, color, and texture) and a sensorial profile was created with semi-trained panelists for the four meatball formulations. In the fourth stage, AI was selected as the meatball with sensorial and physicochemical characteristics most similar to AC. An analysis of nutritional characteristics and a home test (84 consumers) were performed. The present study established that the inclusion of inulin as a fat substitute in the preparation of pork and chicken meatballs, in the amount of 3.5 g of fiber/100 g of the mixture, imitates the technological properties characteristic of fat and showed acceptance by consumers.https://www.mdpi.com/2304-8158/11/8/1066chickenconsumer testFOSinulinmeatballpenalty analysis |
| spellingShingle | Leidy Montoya Natalia Quintero Stevens Ortiz Juan Lopera Patricia Millán Aída Rodríguez-Stouvenel Inulin as a Fat-Reduction Ingredient in Pork and Chicken Meatballs: Its Effects on Physicochemical Characteristics and Consumer Perceptions Foods chicken consumer test FOS inulin meatball penalty analysis |
| title | Inulin as a Fat-Reduction Ingredient in Pork and Chicken Meatballs: Its Effects on Physicochemical Characteristics and Consumer Perceptions |
| title_full | Inulin as a Fat-Reduction Ingredient in Pork and Chicken Meatballs: Its Effects on Physicochemical Characteristics and Consumer Perceptions |
| title_fullStr | Inulin as a Fat-Reduction Ingredient in Pork and Chicken Meatballs: Its Effects on Physicochemical Characteristics and Consumer Perceptions |
| title_full_unstemmed | Inulin as a Fat-Reduction Ingredient in Pork and Chicken Meatballs: Its Effects on Physicochemical Characteristics and Consumer Perceptions |
| title_short | Inulin as a Fat-Reduction Ingredient in Pork and Chicken Meatballs: Its Effects on Physicochemical Characteristics and Consumer Perceptions |
| title_sort | inulin as a fat reduction ingredient in pork and chicken meatballs its effects on physicochemical characteristics and consumer perceptions |
| topic | chicken consumer test FOS inulin meatball penalty analysis |
| url | https://www.mdpi.com/2304-8158/11/8/1066 |
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