|
|
|
|
|
| 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 |
| |
|
|
| 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 |
| |
|
|
|
