Reducing phosphate in emulsified meat products by adding chia (Salvia hispanica L.) mucilage in powder or gel format: A clean label technological strategy.

Autor: Câmara AKFI; Department of Food Technology, Faculty of Food Engineering, University of Campinas (UNICAMP), Universitária Zeferino Vaz City, 13083-862 Campinas, São Paulo, Brazil., Vidal VAS; Department of Food Technology, Faculty of Food Engineering, University of Campinas (UNICAMP), Universitária Zeferino Vaz City, 13083-862 Campinas, São Paulo, Brazil., Santos M; Department of Food Technology, Faculty of Food Engineering, University of Campinas (UNICAMP), Universitária Zeferino Vaz City, 13083-862 Campinas, São Paulo, Brazil., Bernardinelli OD; Department of Physicochemistry, Institute of Chemistry, University of Campinas (UNICAMP), Universitária Zeferino Vaz City, 13083-970 Campinas, São Paulo, Brazil., Sabadini E; Department of Physicochemistry, Institute of Chemistry, University of Campinas (UNICAMP), Universitária Zeferino Vaz City, 13083-970 Campinas, São Paulo, Brazil., Pollonio MAR; Department of Food Technology, Faculty of Food Engineering, University of Campinas (UNICAMP), Universitária Zeferino Vaz City, 13083-862 Campinas, São Paulo, Brazil. Electronic address: pollonio@unicamp.br.
Jazyk: angličtina
Zdroj: Meat science [Meat Sci] 2020 May; Vol. 163, pp. 108085. Date of Electronic Publication: 2020 Feb 11.
DOI: 10.1016/j.meatsci.2020.108085
Abstrakt: This study evaluated the functional properties of chia mucilage powder (MCP) and gel (MCG) as a phosphate replacers in low-fat Bologna sausages. Four treatments were produced without phosphates (F1-2% MCP; F2-2% MCG; F3-4% MCP; F4-4% MCG) and two with 0.25% phosphate (F5-2% MCG and F6-4% MCG) besides control (20%-fat-0.5% phosphate). Samples containing mucilage were less firm and less chewy on day 0, except F3. Treatments containing 2% MCG were judged acceptable and provided better emulsion stability than those with MCP. Adding 4% MCP or MCG resulted in Bolognas with lower relaxation times and more restricted mobility and lowest sensorial acceptance characterized by the terms light brown and dark pink color (F4). The microscopy images exhibited less cohesive structure in treatments with 4% of MCG, suggesting the formation of a weaker bound protein network. Chia mucilage gel at 2%, due to its functional properties, has proven to be a feasible strategy to substitute 50% phosphate in low-fat Bologna sausages.
Competing Interests: Declaration of Competing Interest The authors declare that they have no conflict of interest.
(Copyright © 2020 Elsevier Ltd. All rights reserved.)
Databáze: MEDLINE
Externí odkaz: