Inulin‐based emulsion‐filled gel as a fat replacer in prebiotic‐ and <scp>PUFA</scp>‐enriched dry fermented sausages

Summary In order to produce fermented sausages with prebiotic fibre and improved fatty acid composition, 16% of pork back fat was replaced with inulin gelled suspension (I) and inulin linseed oil gelled emulsion ( IO ). Physico‐chemical analysis, fatty acid profiles, lipid oxidation, microbiological, textural, colour and sensory analysis were carried out. The fat content was lower in I (31.38%) and IO (35.36%) modified sausages compared to control (44.37%) ( P &lt; 0.05). IO sausages had lower SFA and MUFA and higher PUFA content with an improved n‐6/n‐3 ratio (2.23) ( P &lt; 0.05) and α‐linolenic acid increment (5.74 g per 100 g). Reformulation led to decrease in springiness, chewiness and hardness and increase in adhesiveness of the sausages. Modified sausages had lower L * and higher a * values, while b * values of I sausages did not differ compared to control sausages. Modified sausages were acceptable regarding all sensory attributes. Lipid oxidation parameters showed higher susceptibility to oxidation and lipolysis in IO sausages.