Can dietary fiber improve the technological characteristics and sensory acceptance of low-fat Italian type salami?

Autor: Bis-Souza CV; 1Meat and Meat Products Laboratory, Department of Food Technology and Engineering, UNESP - São Paulo State University, Street Cristóvão Colombo, 2265, São José do Rio Preto, SP CEP 15054-000 Brazil., Ozaki MM; 2Department of Food Technology, School of Food Engineering, University of Campinas UNICAMP, Street Monteiro Lobato, 80, Campinas, SP 13083-862 Brazil., Vidal VAS; 2Department of Food Technology, School of Food Engineering, University of Campinas UNICAMP, Street Monteiro Lobato, 80, Campinas, SP 13083-862 Brazil., Pollonio MAR; 2Department of Food Technology, School of Food Engineering, University of Campinas UNICAMP, Street Monteiro Lobato, 80, Campinas, SP 13083-862 Brazil., Penna ALB; 3Milk and Dairy Products Laboratory, Department of Food Technology and Engineering, UNESP - São Paulo State University, Street Cristóvão Colombo, 2265, São José do Rio Preto, SP CEP 15054-000 Brazil., Barretto ACS; 1Meat and Meat Products Laboratory, Department of Food Technology and Engineering, UNESP - São Paulo State University, Street Cristóvão Colombo, 2265, São José do Rio Preto, SP CEP 15054-000 Brazil.
Jazyk: angličtina
Zdroj: Journal of food science and technology [J Food Sci Technol] 2020 Mar; Vol. 57 (3), pp. 1003-1012. Date of Electronic Publication: 2019 Oct 18.
DOI: 10.1007/s13197-019-04133-6
Abstrakt: To meet the needs of new consumers, meat researchers need to develop healthier products. Dietary fibers can be added for structural purposes, to present functional characteristics or to change the composition of the final product. In this study, mixture design was used to investigate the effects of partial substitution of pork fat by inulin, fructooligosaccharides and α-cyclodextrin on the technological and sensory quality characteristics of low-fat Italian type salami. The partial substitution of fat using dietary fibers shows no effect on weight loss, Aw and pH during ripening time. However, the addition of up to 2% α-cyclodextrin increased lightness and reduced redness and yellowness. Up to 2% of inulin or fructooligosaccharides added improved the sensory acceptance, texture parameters and redness. Healthier low-fat Italian type salami can be produced using inulin or fructooligosaccharides as fat substitute for pork fat and still obtain good technological and sensorial results.
(© Association of Food Scientists & Technologists (India) 2019.)
Databáze: MEDLINE
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