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Applications and Prospects of Inulin in Sausage
LUO Denglin,摇 WU Yanhui,摇 XU Baocheng
(
College of Food and Bioengineering
,
Henan University of Science and Technology
,
Luoyang
471023,
China
)
Abstract
: Compared with common dietary fiber, inulin is soluble fiber with more advantages in physio鄄
logical functions and food processing performance, which has suitable molecular weight, good color, and
favorable water solubility. In Europe and America, inulin has been widely applied in dairy, flour, and
meat products. In this paper, physicochemical properties, safety, and excellent physiological function of
inulin were introduced. The influence of inulin on texture profile ( hardness, springiness, chewiness,
etc. ), sensory characteristics ( odor, mouthfeel, and color), physicochemical and microbiological pa鄄
rameters ( nutrients, pH鄄value, moisture content, water activity quality stability of sausage, total coli鄄
forms, and salmonella etc. ) of sausage in recent years were reviewed. The future trends were also pro鄄
posed.
Key words
: inulin; dietary fiber; sausage; quality
(
责任编辑
:
叶红波
)
26
食品科学技术学报
摇 摇 摇 摇 摇 摇 摇 摇 摇 摇 摇 摇 摇 摇 摇 摇
摇 2015
年
7
月
