Effect of inulin on physico-chemical, textural and sensory characteristics of reduced fat lamb nuggets

Title: Effect of inulin on physico-chemical, textural and sensory characteristics of reduced fat lamb nuggets

Authors: YP Gadekar, AK Shinde and SA Karim

Source: Ruminant Science (2017)-6(1):155-161.

Cite this reference as: Gadekar YP, Shinde AK and Karim SA (2017). Effect of inulin on physico-chemical, textural and sensory characteristics of reduced fat lamb nuggets. Ruminant Science 6(1):155-161.


A study was undertaken to develop reduced fat lamb nuggets by the replacement of added fat with inulin at 2.5 and 5% levels, in such a way that the control formulation contained 10% of added fat, while T1 and T2 contained 7.5% and 5% of added fat, respectively. The product yield was higher (P<0.05) in control lamb nuggets. The proximate composition of nuggets revealed lower (P<0.05) fat content in T2 formulation. The pH and shear values of nuggets were comparable. The water activity of the control nuggets was significantly higher. The lightness (L) value of nuggets from T2 group was significantly lower (P<0.05) compared to control and T1 nuggets. Texture profile analysis of lamb nuggets was affected due to the incorporation of inulin. Except juiciness, all sensory attributes remained unaffected with fat replacement. The inulin could be used at 2.5% level as a fat replacer and prebiotic ingredients to lamb nuggets.


AOAC (1995). Association of Official Analytical Chemists. Official Methods of Analysis, 16th Edn, Washington, DC.

Barbut S and Mittal GS (1996). Effects of three cellulose gums on the texture profile and sensory properties of low-fat frankfurters. International Journal of Food Science and Technology 31:241-247.

Bourne MC (1978). Texture profile analysis. Journal of Food Science 32:62-67.

Cegielka A (2012). Effect of inulin on the physical, chemical and sensory quality attributes of Polish chicken burgers. Journal of Food Research 1:169-178.

Coussement P (1996). Pre and symbiotics with inulin and oligofructose: Promising developments in functional foods. Food Technology 2:102-104.

Cruz AG, Cadena RS, Walter EHM, Mortazavian AM, Granato D, Faria JAF and Bolini HMA (2010). Sensory analysis: relevance for prebiotic, probiotic, and synbiotic product development. Comprehensive Reviews in Food Science and Food Safety 9:358-373.

Devereux HM, Jones GP, Mccormack L and Hunter WC (2003). Consumer acceptability of low fat foods containing inulin and oligofructose. Journal of Food Science 68:1850-1854.

Ergonul B, Gunc P, Ergonul PG and Obuz E (2008). Chemical, textural and sensory traits of meatballs containing inulin and oligofructose as prebiotic additives. Fleischwirtschaft 89:140-143.

Florowski T, Adamczak L, Fuertez-Hernández I, Moreno-Franco MB and Tyburcy A (2008). Effect of fat replacement by inulin on quality of baked poultry liver pâté. Roczniki Instytutu Przemyslu Mlusnego I Tuszczowego 46:119-126.

Frank-Frippiat A (1995). Innovative food products with inulin and oligofructose. 1st Orafti Research Conference Proceedings. Brussels, Belgium; Univ. Catholique deLouvain; 17 Jan. Tienen, Belgium: Orafti. pp 199-202.

Froehlich DA, Gullet EA and Usborne WR (1983). Effect of nitrite and salt on the colour, flavour and overall acceptability of ham. Journal of Food Science 48:152-154.

Gadekar YP (2012). Studies on development and quality improvement of restructured goat meat blocks. PhD Thesis submitted to Deemed University, Indian Veterinary Research Institute, Izatnagar, Uttar Pradesh, India.

Garcia ML, Caceres E and Selgas MD (2006). Effect of inulin on the textural and sensory properties of mortadella, a Spanish cooked meat product. International Journal of Food Science and Technology 41:1207-1215.

Garcia ML, Dominguez R, Galvez MD, Casas C and Selgas MD (2002). Utilization of cereal and fruit fibres in low fat dry fermented sausages. Meat Science 60:227-236.

Giese J (1996). Fats, oils and fat replacers. Food Technology 50:78-83.

Griguelmo-Miguel N, Abadίas-Serós MI and Martίn-Belloso O (1999). Characteristics of low-fat high-dietary fibre frankfurters. Meat Science 52:247-256.

Hadorn R, Piccinali P, Guggisberg D and Sutter M (2007). Fat reduction in bologna-type sausages by adding Inulin. German Agrar Forschung 14:194-199.

Huang SC, Shiau CY, Liu TE, Chu CL and Hwang DF (2005). Effects of rice bran on sensory and physico-chemical properties of emulsified pork meatball. Meat Science 70:613-619.

Huang SC, Tsai YF and Chen CM (2011). Effects of wheat fiber, oat fiber, and inulin on sensory and physico-chemical properties of Chinese-style sausages. Asian-Australasian Journal of Animal Sciences 24:875-880.

Jimenez Colmenero F (1996). Technologies for developing low-fat meat products. Trends in Food Science and Technology 7:41-48.

Keenan DF, Resconi VC, Kerry JP and Hamill RM (2014). 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. Meat Science 96:1384-1394.

Keeton JT (1994). Low-fat meat products-technological problems with processing. Meat Science 36:261-76.

Kolida S, Tuohy K and Gibson GR (2002). Prebiotic effects of inulin and oligofructose. British Journal of Nutrition 87:193-197.

Kondaiah N, Anjaneyulu ASR, Sharma N and Joshi HB (1985). Effect of salt and phosphate on the quality of buffalo and goat meat. Meat Science 15:183-192.

Little AC (1975). Off on a tangent. Journal of Food Science 40:410-412.

Méndez-Zamora G, García-Macías JA and Santellano-Estrada E (2015). Fat reduction in the formulation of frankfurter sausages using inulin and pectin. Food Science Technology Campinas 35(1):25-31.

Mendoza E, Garcia ML, Casas C and Selgas MD (2001). Inulin as fat substitute in low fat, dry fermented sausages. Meat Science 57:387-393.

Meyer D and Stasse-Wolthuis M (2009). The bifidogenic effect of inulin and oligofructose and its consequences for gut health. European Journal of Clinical Nutrition 63:1277-1289.

Nowak B, Von Mueffling T, Grotheer J, Klein G and Watkinson BM (2007). Energy content, sensory properties and microbiological shelf life of German bologna-type sausages produced with citrate or phosphate and with inulin as fat replacer. Journal of Food Science 72:S629-638.

Pietrasik Z (1999). Effect of content of protein, fat and modified starch on binding textural characteristics, and colour of comminuted scalded sausages. Meat Science 51(1):17-25.

Pietrasik Z and Duda Z (2000). Effect of fat content and soy protein/carrageenan mix on the quality characteristics of comminuted, scalded sausages. Meat Science 56(2):181-188.

Roberfroid MB (2005a). In: Inulin type fructans functional food ingredients CRC press, Boca Raton London, Newyork Washington DC. p 54.

Roberfroid MB (2005b). Introducing inulin-type fructans. British Journal of Nutrition 93:13-25.

Selgas MD, Caceres E and Garcia ML (2005). Long-chain soluble dietary fibre as functional ingredient in cooked meat sausages. Food Science and Technology International 11:41-47.

Snedecor GW and Cochran WG (1995). Statistical Methods. 8th Edn, New Delhi: Oxford and IBH Publishing Co, pp 45-97.

Tobin BD, O’Sullivan MG, Hamill RM and Kerry JP (2012). Effect of varying salt and fat levels on the sensory and physiochemical quality of frankfurters. Meat Science 92:659-666.

Townsend WE, Witnauer LP, Riloff JA and Swift CE (1968). Comminuted meat emulsions- Differential thermal analysis of fat transition. Food Technology 22:319-323.