SECTION C: ENGINEERING
Functional foods are currently in high demand in the market, which is an important challenge for the food industry. Thus, the objective of this work was to develop a functional meat product from inulin, replacing fat and obtaining a prebiotic effect. For this, experiment several combinations of inulin and fat were used: inulin (0 to 12%) and fat (8 to 12%), using potato starch 4% as an ingredient in the formulations. For each sausage physico-chemical composition, texture profile analysis, sensory evaluation and microbiological analyses were carried out. Taking as reference rheological and sensory criteria, the combination with 6,67% inulin and 8,87 % fat proved to be the best variant. The packaging material was characterized and the shelf life was determined for the sausages by studying two different treatments: a vacuum packed, refrigerated product and the other a vacuum packed, re-pasteurized, refrigerated product in both cases maintaining a temperature of 2-4 ° C. The samples were studied at the beginning and the end of the experiment by physicochemical analysis, rheological characterization, throughout the study microbiological analysis and sensory evaluation were carried out. For the study on shelf life, acceptance and rejection criteria were used. The shelf life of the vacuum packed, refrigerated sausages was 26 days, while the vacuum packed, re-pasteurized refrigerated sausages lasted 112 days by risk graph Weibull.
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