| Literature DB >> 25688689 |
Miriam de Oliveira Faria1, Tayssa Martins Cipriano1, Adriano Gomes da Cruz2, Bibiana Alves Dos Santos3, Marise Aparecida Rodrigues Pollonio3, Paulo Cezar Bastianello Campagnol4.
Abstract
Bologna-type sausages were produced with 50% of their pork back-fat content replaced with gels elaborated with different ratios of pork skin, water, and amorphous cellulose (1:1:0, 1:1:0.1, 1:1:0.2, 1:1:0.3, and 1:1:0.4). The impact of such replacement on the physico-chemical characteristics and the consumer sensory profiling was evaluated. The modified treatments had 42% less fat, 18% more protein, and 8% more moisture than the control group. Treatments with amorphous cellulose had a lower cooking loss and higher emulsion stability. High amorphous cellulose content (1:1:0.3 and 1:1:0.4) increased hardness, gumminess, and chewiness. The gel formulated with the ratio of 1:1:0.2 (pork skin: water: amorphous cellulose gel) provided a sensory sensation similar to that provided by fat and allowed products of good acceptance to be obtained. Therefore, a combination of pork skin and amorphous cellulose is useful in improving technological quality and producing healthier and sensory acceptable bologna-type sausages.Entities:
Keywords: Amorphous cellulose; Fat replacer; Low fat; Pork skin; Sausage
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Year: 2015 PMID： 25688689 DOI： 10.1016/j.meatsci.2015.02.002
Source DB: PubMed Journal: Meat Sci ISSN： 0309-1740 Impact factor: 5.209