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| CARVALHO,Gisandro Reis de; MILANI,Talita Maira Goss; TRINCA,Natália Righetti Rocha; NAGAI,Letícia Yuri; BARRETTO,Andrea Carla da Silva. |
| Abstract Non-meat ingredients have been added as extenders to variety of meat products, such as beef burger, to improve some properties. Textured soy protein (TSP), collagen (CL) and maltodextrin (MD); and their combinations (TSPCL, TSPMD, CLMD and TSPCLMD) were added to beef burgers and then the effect on physicochemical and sensory properties was evaluated. MD and TSPMD presented higher yield and TSPMD showed lower value for the shrinkage analysis; these results showed the positive influence of the maltodextrin in reducing water loss. CL and TSPCL were harder than the control treatment. CLMD had higher approval in sensorial acceptance than MD and TSPCL. The addition of these extenders in the beef burgers improved the cooking properties, texture and... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Meat products; Physicochemical properties; Sensory evaluation; Protein-polysaccharide interactions. |
| Ano: 2017 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000500010 |
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| GARCIA-SANTOS,Mariana de Souza Leite; CONCEIÇÃO,Flaviana Sales; VILLAS BOAS,Flávia; SALOTTI DE SOUZA,Bruna Maria; BARRETTO,Andrea Carla da Silva. |
| Abstract Sausage is one of the meat products most consumed in Brazil, although the incorporation of fat is necessary for its elaboration, influencing its technological and sensory characteristics and its caloric value. The aim of this study was to evaluate the addition of resistant starch as a fat substitute in sausage on physicochemical properties and sensory acceptance. The analyses performed were the centesimal composition, emulsion stability, instrumental colour, texture profile analysis and sensorial acceptance. The resistant starch was evaluated for thermal properties, demonstrating that it required a high temperature for gelatinization, indicating that there was probably no gelatinisation of the starch in the cooking of the sausages. There was a... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Sausage; Resistant starch; Fat substitute. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000600491 |
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| SOUZA,Camila Vespúcio Bis; BELLUCCI,Elisa Rafaela Bonadio; LORENZO,Jose Manuel; BARRETTO,Andrea Carla da Silva. |
| Abstract The aim of this study was to optimize the addition of oat fiber and inulin as fat substitutes in cooked Paio sausage using response surface methodology. The chemical composition, textural parameters, color properties, lipid oxidation, microbial analysis and sensory properties were assessed in twelve different treatments. The addition of dietary fiber led to a significant (P < 0.05) increase in moisture content and also a decrease in fat content of between 60.78% and 63.16%. Color parameters were significantly affected by the addition of inulin and oat fiber, as lightness decreases with the addition of oat fiber. Similar happened with redness, the lowest results were for the treatment with higher dietary fiber content added. Regarding lipid... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Dietary fibre; Meat products; Consumer acceptability studies; Texture profile analysis; Reformulation. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000500295 |
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| IGNACIO,Eduardo Oliveira; SANTOS,João Marcos dos; SANTOS,Sylvio Eduardo Di Jacintho; SOUZA,Camila Vespúcio Bis; BARRETTO,Andrea Carla da Silva. |
| Abstract Rabbit meat has a low-fat content when compared to other meat traditionally used as raw material in the processing of fermented sausages. In addition, it has high levels of essential amino acids in its composition. Thus, the objective of this study was to evaluate the technological properties and sensorial acceptance of a fermented sausage produced with pork and rabbit meat. Three formulations were made: C1 (80% fresh lean pork + 20% pork back fat), T1 (40% fresh lean pork + 40% rabbit meat + 20% pork back fat) and T2 (80% rabbit meat + 20% pork back fat). Samples were evaluated for composition, texture profile, instrumental color, pH, weight loss, lipid oxidation and sensorial acceptance. The samples did not present significant differences... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Rabbit sausage; Fermented products; Texture profile analysis; Sensory acceptability. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019005026101 |
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| BIS-SOUZA,Camila Vespúcio; HENCK,Jenifer Mayara Monari; BARRETTO,Andrea Carla da Silva. |
| Abstract Inulin, fructooligosaccharide, oat fiber and wheat fiber were added at 3 and 6% level in low-fat beef burger and their performances were evaluated. The low-fat beef burgers were submitted to cooking losses, objective color, texture profile, TBARS value, pH, microbiological and sensory evaluations. FR3, FR6, IN3 e IN6 showed no difference from the control to yield. Hardness values increased in OF6, WF3 and WF6 and it was similar to control. WF6 was the lowest score for the overall acceptance. Higher yield and hardness were found with the addition of insoluble fibers at 6% level. The TBARS values were not influenced by the addition of dietary fibers in low-fat beef burger. Inulin at 6% (IN6) level showed the highest score for all the sensory... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Dietary fiber; Acceptability; Fat substitute; TPA; Inulin. |
| Ano: 2018 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000300522 |
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