Original article Short-chain fructooligosaccharides as potential functional ingredient in dry fermented sausages with different fat levels Pilar Salazar, Maria Luisa Garcı´a & Maria Dolores Selgas* Departamento Nutricio´n, Bromatologı´a y Tecnologı´a de los Alimentos, Facultad Veterinaria, Universidad Complutense, 28040 Madrid, Spain (Received 19 May 2008; Accepted in revised form 19 January 2009) Summary The effects of short-chain fructooligosaccharides (sc-FOS) on colour, textural and sensory properties in dry fermented sausages have been studied. The sausages were manufactured with three different amounts of backfat (30%, 15% and 6%). The sc-FOS was incorporated in a sufficient amount to constitute 2%, 4% and 6% of the initial mixture. Physico-chemical parameters and microbiota evolution during ripening were not affected by the presence of this fibre. Colour parameters, especially lightness, decreased as the amount of sc-FOS incorporated increased. However, the presence of sc-FOS reduced hardness making the sausage easier to chew. Although all batches were well evaluated by the panellists, the higher acceptability was reported in batches with an intermediate fat level (15% of backfat). The results indicated that fibre could be suitable for use in the manufacture of dry fermented sausages Keywords Dry fermented sausages, fat-reduced meat product, short-chain fructooligosaccharides. Introduction Dietary fibre (DF) is, currently, considered to corre- spond to the edible parts of plants or analogous carbohydrates that are resistant to digestion by human enzymes such and to absorption in the human small intestine with complete or partial fermentation in the large intestine. Well-documented studies acknowledge that diets enriched with DF play a significant role in the prevention of several disorders such as colon cancer, constipation, obesity and cardiovascular diseases (Rob- erfroid & Slavin, 2000; Cho & Dreher, 2001; Rodrı´guez et al., 2006). Among the components of dietary fibre we can find the fructooligosaccharides (FOS), recognised as a nat- ural food ingredient and classified as DF in almost all European countries (Flamm et al., 2001). They are considered as a prototype prebiotic which stimulates the growth of colonic microbiota (bifidobacteria and lacto- bacilli) which ferment it and produce short-chain carboxylic acids that enhance mineral absorption (Bou- nik et al., 1996; Coudray et al., 1997; Coussement & Franck, 2001; Flamm et al., 2001; Harland & Narula, 2001). As only part of the FOS is digested, its available energy content is around 40–50% that of a digestive carbohydrate, giving energy value of 1.5 kcal g )1 . Con- sequently, FOS unites all the characteristics to be considered a very interesting ingredient of functional foods, mainly as a component of a low-calorie diet (Kok et al., 1996; Roberfroid & Slavin, 2000; Cho & Dreher, 2001; Coussement & Franck, 2001; Flamm et al., 2001). Short-chain FOS (sc-FOS) are synthetically derived from FOS on a commercial scale from sucrose using a fungal b-fructosyl transferase; sc-FOS have been con- sidered as Generally Recognized as a Safe (GRAS) due to their potent prebiotic properties, good gastrointesti- nal tolerance and the absence of genotoxic potential (ILSI, 1999). The prebiotic effect of sc-FOS on lactic acid bacteria is well documented (Louis, 2007). Moreover, FOS and mainly the sc-FOS have been used for processed foods (soft drinks, cereals and candies, ice creams and dietetic products) because of their low- caloric value and the formation of viscous solutions that simulate fat (Roberfroid & Slavin, 2000; Rodrı´guez et al., 2006). They are also suitable for use in meat products as a good fat replacer and have been success- fully used in meat emulsion products with favourable sensory results due to they favour water retention, reduce cooking losses and have a neutral flavour (Griguelmo et al., 1999; Desmond & Troy, 2002; Ca´ ceres et al., 2004; Selgas et al., 2005; Garcı´a et al., 2006). However, until this moment sc-FOS have been not assayed in dry fermented sausages. The present work is an attempt to determine the technological and sensory aptitude of sc-FOS in order to assess its suitability as a *Correspondent: Fax: +34 1 3943745; e-mail: selgar@vet.ucm.es International Journal of Food Science and Technology 2009, 44, 1100–1107 1100 doi:10.1111/j.1365-2621.2009.01923.x Ó 2009 The Authors. Journal compilation Ó 2009 Institute of Food Science and Technology