Production of healthier bologna type sausages using pork skin and green banana flour as a fat replacers.
Meat Sci
; 121: 73-78, 2016 Nov.
Article
em En
| MEDLINE
| ID: mdl-27288899
The effect of pork skin (PS) and green banana flour (GBF) on the physicochemical, technological, microbiological, and sensory properties of Bologna-type sausages was assessed. For this propose, six batches were manufactured: control (formulated with 20% fat) and five treatments replacing 20%, 40%, 60%, 80%, and 100% of pork-fat by a mixture of PS, water, and GBF (1:2:2). Fat contents significantly (P<0.05) decreased, while moisture, resistant starch and ash levels significantly (P<0.05) increased with the addition of PS and GBF gel. Lower cooking loss and higher emulsion stability (P<0.05) were observed in the modified treatments. No difference was observed between the treatments for the microbiological quality. The substitution of up to 60% fat did not influence (P>0.05) on color (L*, a*, b*, and whiteness), texture parameters, and sensory acceptability. Therefore, healthier Bologna type sausages could be produced by replacing up to 60% of the fat with a mixture of PS, water, and GBF without depreciating product's quality.
Palavras-chave
Texto completo:
1
Coleções:
01-internacional
Base de dados:
MEDLINE
Assunto principal:
Substitutos da Gordura
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Musa
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Farinha
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Manipulação de Alimentos
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Produtos da Carne
Limite:
Adolescent
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Adult
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Animals
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Female
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Humans
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Male
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Middle aged
Idioma:
En
Revista:
Meat Sci
Assunto da revista:
CIENCIAS DA NUTRICAO
Ano de publicação:
2016
Tipo de documento:
Article
País de afiliação:
Brasil
País de publicação:
Reino Unido