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Journals / Harran Tarım ve Gıda Bilimleri Dergisi / 2026 / Cilt: 30 Sayı: 3

Effects of inulin as a fat replacer and prebiotic ingredient on the technological properties and oxidative stability of chicken meat emulsions

Tavuk eti emülsiyonlarında inülinin yağ ikame maddesi ve prebiyotik kaynağı olarak kullanımının teknolojik ve oksidatif özelliklere etkisi

Berker Nacak(UŞAK ÜNİVERSİTESİ, MÜHENDİSLİK FAKÜLTESİ)0000-0002-3512-6231
Pages
1199–1208
Publication Date
2026-09-23
DOI
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

In conclusion, inulin can be effective prebiotic fat replacer in chicken meat emulsion within the range of Turkish legislation without causing technological, quality, oxidative and textural deterioration.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:The meat industry has developed novel formulations aimed at improving nutritional quality through strategies such as fat reduction, incorporation of bioactive compounds, and prebiotic enrichment without compromising the technological and quality properties of the products.
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Key Findings & Data:For this purpose, emulsions were formulated according to Turkish legislations by replacing beef fat with inulin at two levels (1.25 g (I1) and 2.00 g (I2) per portion), and the results were compared with the control sample.
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Conclusion & Impact:In conclusion, inulin can be effective prebiotic fat replacer in chicken meat emulsion within the range of Turkish legislation without causing technological, quality, oxidative and textural deterioration.
🔬Design:Araştırma Makalesi
📍Scope:Comprehensive Sample
⚙️Variables:Prebiyotik · inülin · tavuk eti emülsiyonu

Abstract

The meat industry has developed novel formulations aimed at improving nutritional quality through strategies such as fat reduction, incorporation of bioactive compounds, and prebiotic enrichment without compromising the technological and quality properties of the products. The aim of this study was to evaluate the effects of inulin incorporation, as a prebiotic fiber, on the technological, quality, oxidative stability, and textural properties of chicken meat emulsions. For this purpose, emulsions were formulated according to Turkish legislations by replacing beef fat with inulin at two levels (1.25 g (I1) and 2.00 g (I2) per portion), and the results were compared with the control sample. Using inulin in emulsion formulation significantly reduced the fat content (p<0.05). Using a prebiotic source can improve the emulsion stability since inulin can form a gel and bind water in meat matrix. In reformulated samples significant decrement in fluid loss was observed (p<0.05). In connected to stability, cooking yield was found significantly higher in I2 (p<0.05). Color analysis showed that higher inulin levels increased lightness (L*) while slightly decreasing redness (a*) and yellowness (b*). Texture profile analysis revealed that inulin addition significantly influenced textural parameters. Inulin-containing samples exhibited lower texture parameters resulting in a softer texture. Using inulin in formulation resulted different trends in lipid oxidation, in all cases TBARS (Thiobarbituric Acid Reactive Substances) values were found lower than 0.4 mg malondialdehydes/ kg (mgMA/kg). In conclusion, inulin can be effective prebiotic fat replacer in chicken meat emulsion within the range of Turkish legislation without causing technological, quality, oxidative and textural deterioration.

Özet

Et endüstrisi, ürünlerin teknolojik ve kalite özellikleri değiştirmeden yağ azaltımı, biyoaktif bileşenlerce zenginleştirme ve prebiyotikçe zenginleştirme gibi pek çok yeni formülasyon geliştirmektedir. Bu çalışmada bir prebiyotik olan inülinin tavuk eti emülsiyonlarında kullanımının teknolojik, kalite, oksidatif stabilite ve doku özellikleri üzerine etkisi incelenmiştir. Bu amaçla, Türkiye mevzuatında yer alan kısıtlamalara dikkat edilerek yağ yerine iki farklı oranda inülin kullanılarak (porsiyonda %1,25 (I1) ve %2 (I2)) üretilen ürünler kontrol grubuyla karşılaştırılmıştır. İnülin kullanımı ürünlerin yağ miktarını azaltmıştır (p<0,05). İnülinin jel oluşturma kabiliyeti ve et ürünü matriksinde suyu bağlayabilmesi sonucunda prebiyotik kaynağı kullanımının ürünlerin emülsiyon stabilitesini artırdığı görülmüştür. Yeniden formüle edilmiş ürünlerden sıvı kaybının daha az olduğu görülmüştür (p<0,05). Stabilite sonuçlarına bağlı olarak, I2 grubunda en yüksek pişme verimi tespit edilmiştir (p<0,05). Renk sonuçları yüksek inülin miktarının ürünlerin aydınlık (L*) değerlerinin artırdığını, kırmızılık (a*) ve sarılık (b*) değerlerini ise düşürdüğünü göstermiştir. Doku profiline bakıldığında ise inülin kullanımının ürünlerin doku özelliklerini önemli oranda değiştirdiği görülmüştür. İnülin içeren ürünlerin daha düşük doku parametresi sonuçlarına sahip olduğu ve daha yumuşak olduğu tespit edilmiştir. İnülin kullanımı ürünlerin lipid oksidasyonu sonuçlarında farklı eğilimler olmasına neden olsa da tüm ürünlerin TBARS (Tiyobarbitürik asit reaktif maddeleri) değerlerinin 0,4 mg malondialdehit/kg (mgMA/kg)’dan düşük olduğu tespit edilmiştir. Sonuç olarak, Türkiye mevzuatında verilen değer aralıklarına göre kullanılan inülinin tavuk eti emülsiyonlarında ürünlerin teknolojik, kalite, oksidasyon ve doku özelliklerinde bozulmalara neden olmadan bir yağ ikamesi ve aynı zamanda prebiyotik kaynağı olarak etkili olabileceği görülmüştür.

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Cite This Article

Nacak, B. (2026). Effects of inulin as a fat replacer and prebiotic ingredient on the technological properties and oxidative stability of chicken meat emulsions. Harran Tarım ve Gıda Bilimleri Dergisi, Cilt: 30 Sayı: 3, 1199–1208. https://ajindex.com/articles/1348282

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