Effect of Pork Back Fat Replacement with Inulin Gel and Oat Bran Flour on the Physicochemical and Sensory Evaluation of a Leberkäse Meat Product

Abstract

This paper presents a study of the possibilities of using inulin gel and oat bran flour, in combination or individually, as substitutes for pork back fat in the formulation for a leberkäse meat product. Different concentrations of pork back fat, inulin gel, and oat bran flour were used for the preparation of the samples. The samples were analyzed based on physicochemical indicators, color characteristics, emulsion stability, sensory evaluation, and texture properties by performing a cutting test analysis using a texture analyzer. Adding oat bran flour and inulin gel led to a significant (P<0.05) increase in the moisture content and a decrease in the fat content. The addition of oat bran flour affected the color parameters considerably, and the а*, b*, С, and h values increased compared to the inulin gel samples and the control sample. The content and type of the functional additives used had a significant effect (P<0.05) on the texture of the finished leberkäse samples, with a direct relationship between their hardness and the inulin gel and oat bran flour quantity. Using oat bran flour and inulin gel enhanced the nutritional profile of the leberkäse meat products by enriching them with dietary fibers.