sensory attributes. For example, a 2013  study published in Meat Science titled  

感官特性。例如，2013 年《肉類科學》上發表的一項研究，題為

“Dry-fermented chicken sausage produced  with inulin and corn oil: Physicochemical,  

“用菊粉和玉米油生產的干發酵雞肉香腸：物理化學、

microbiological, and textural characteristics  and acceptability during storage”. In this study,  

微生物和質地特性以及儲存期間的可接受性”。在這項研究中，

50 percent of the corn oil typically used  in sausage production was substituted with  

香腸生產中常用的 50% 玉米油被菊粉替代

inulin. This change resulted in firmer and  chewier sausages. While this altered texture  

。這一變化使香腸變得更堅硬、更有嚼勁。雖然這種質地的改變

was notable, it did not seem to affect the  sausage's overall acceptance by consumers.  

很明顯，但它似乎並沒有影響消費者對香腸的整體接受度。

Reducing the oil content also resulted in  a slightly darker and redder sausage color,  

降低油含量也會導致香腸顏色稍微變深和變紅，

but without significantly changing  the sausage's physical or chemical  

但不會顯著改變香腸的物理或化學

properties or its taste appeal. Even  when stored in a refrigerator for 45 days

特性或其口味吸引力。即使在冰箱中保存 45 天