Fat replacement by green banana biomass: Impact on the technological, nutritional and dynamic sensory profiling of chicken mortadella.

Autor: Auriema BE; Universidade Federal Rural do Rio de Janeiro, Seropédica 23890-000, Rio de Janeiro, Brazil. Electronic address: bruna_bea@yahoo.com.br., Correa FJ; Universidade Federal Rural do Rio de Janeiro, Seropédica 23890-000, Rio de Janeiro, Brazil., Silva R; Universidade Federal Fluminense, Niterói 24220-000, Rio de Janeiro, Brazil., Soares PTS; Federal Institute of Education, Science and Technology of Rio de Janeiro - Campus Maracanã, Brazil., Lima AL; Instituto Federal do Rio de Janeiro, Pinheiral 27197-000, Rio de Janeiro, Brazil., Vidal VAS; Universidade Estadual de Campinas, Campinas 13083-970, São Paulo, Brazil; Universitat de Barcelona, 08921 Santa Coloma de Gramenet, Spain., Raices RSL; Federal Institute of Education, Science and Technology of Rio de Janeiro - Campus Maracanã, Brazil., Pollonio MAR; Universidade Estadual de Campinas, Campinas 13083-970, São Paulo, Brazil., Luchese RH; Universidade Federal Rural do Rio de Janeiro, Seropédica 23890-000, Rio de Janeiro, Brazil., Esmerino EA; Universidade Federal Rural do Rio de Janeiro, Seropédica 23890-000, Rio de Janeiro, Brazil; Universidade Federal Fluminense, Niterói 24220-000, Rio de Janeiro, Brazil; Federal Institute of Education, Science and Technology of Rio de Janeiro - Campus Maracanã, Brazil. Electronic address: eaesmerino@ufrrj.br., Mathias SP; Universidade Federal Rural do Rio de Janeiro, Seropédica 23890-000, Rio de Janeiro, Brazil.
Jazyk: angličtina
Zdroj: Food research international (Ottawa, Ont.) [Food Res Int] 2022 Feb; Vol. 152, pp. 110890. Date of Electronic Publication: 2021 Dec 14.
DOI: 10.1016/j.foodres.2021.110890
Abstrakt: Reducing the fat content of processed meat products has become necessary due to consumer-driven demand for healthier foods. In this sense, this study aimed to characterize chicken mortadella with total and partial replacement of chicken skin by green banana biomass (GBB). Five treatments (with two repetitions each and weighing 400 g) were prepared: F0 (control treatment formulated with 100% chicken skin), F1, F2, F3, and F4 (25, 50, 75, and 100% of chicken skin replacement by GBB, respectively). Samples were characterized according to physicochemical composition - approximate composition, energy value, pH, water activity (Aw), emulsion stability (ES), water-holding capacity (WHC), instrumental color (L*, a* and b*), instrumental texture, fatty acid profile, and microstructure) - nutritional quality and sensory properties (dynamic profiling by Temporal Check-all-that-apply and acceptance). The replacement of 100% chicken skin by GBB increased the WHC of mortadella and did not affect the ES in all formulations. The addition of GBB did not affect the typical mortadella flavor of the samples, and the dominance of the flavor was directed towards the fibrous and fat flavor attributes. In addition, all formulations had acceptance scores above 6.5. Based on the results, replacement up to 100% of chicken skin with GBB is possible and obtains a healthier emulsified meat product with good sensory acceptance.
(Copyright © 2021 Elsevier Ltd. All rights reserved.)
Databáze: MEDLINE
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