LAUSR

BACKGROUND The aim of the work was to investigate the influence of supplementing pangas mince based emulsion sausages with blue agave-derived inulin (at T1 - 1%, T2 - 2%, T3 - 3%, T4 - 4% & T5 - 5%) on its technological quality attributes and acceptability. RESULT The cooking yield of sausages from T-2, T-3 and T-4 (96-97%) exhibited no significant difference (p>0.05), which was higher compared to other lots. The T-2 batter exhibited a significant difference with all other treatments showing the lowest total expressible fluid (12.20%) value indicating the highest emulsion stability of the batter. There was a significant effect on the diameter reduction of the cooked sausages as the level of inulin increased. SDS-PAGE revealed the proteolysis of raw mince without inulin and new bands in cooked sausage samples was observed. Increasing inulin content increased the hardness of the sausages from 2510.81±114.31 g to 3415.54±75.88. The DSC melting temperatures of peak 2 of the T-1, T-2, T-3 and T-4 increased as the inulin content increased from 1-4%. The scanning electron microscope images exhibited a smooth appearance on the surface as the inulin level increased. CONCLUSION The sausages incorporated with the 2 and 3% blue agave plant-derived inulin (T-2 and T-3) showed better sensory overall acceptability scores than control. The results suggested that the blue agave plant-derived inulin could be efficiently utilized at 2 and 3% level to enhance the quality of emulsion-type pangasius sausage. This article is protected by copyright. All rights reserved.