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Food Science and Technology International
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Functional and Sensory Effects of Fibre-rich Ingredients on Breakfast Fresh Sausages Manufacture

L. Aleson-Carbonell

Departamento de Tecnología Agroalimentaria, Escuela Politécnica Superior de Orihuela, Universidad Miguel Hernández, Orihuela, Alicante, Spain

J. Fernández-López

Departamento de Tecnología Agroalimentaria, Escuela Politécnica Superior de Orihuela, Universidad Miguel Hernández, Orihuela, Alicante, Spain, j.fernandez{at}umh.es

J. A. Pérez-Alvarez

Departamento de Tecnología Agroalimentaria, Escuela Politécnica Superior de Orihuela, Universidad Miguel Hernández, Orihuela, Alicante, Spain

V. Kuri

Food and Nutrition Research School of Biological Sciences, Seale-Hayne, University of Plymouth, Newton Abbot, UK

The functionality of alternative health ingredients in fresh British-style sausages was analysed. Citrus fibre extract and ß-glucan rich ingredients were used as extenders in addition to the conventional wheat rusk. Compositional analysis, colour, water retention, cooking properties and sensory attributes were determined. Comparisons were established among the samples without filler (control) and samples extended with the ingredients, alone or in combination at 7% levels. The addition of any of those ingredients (alone or in combination) reduced the cooking loss and the shrinkage, and increased lightness (L *) in cooked sausages. Only wheat rusk did not show antioxidant effects in raw sausages, however after cooking, the only ingredient that kept their antioxidant effect was lemon albedo. Sausages containing oat and wheat rusk or oat, wheat rusk and albedo (together) showed the highest score in overall acceptance.

Key Words: fresh sausages • rusk • oat • citrus fibre

Food Science and Technology International, Vol. 11, No. 2, 89-97 (2005)
DOI: 10.1177/1082013205052003
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