Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/201516
Type: Artigo de periódico
Title: Fat Substitutes In Processing Of Sausages Using Piramutaba Waste.
Author: de Fátima Henriques Lourenço, Lúcia
Dos Santos Galvão, Giane Célia
da Conceição Amaral Ribeiro, Suezilde
de Fátima Amaral Ribeiro, Carmelita
Park, Kil Jin
Abstract: The aim of this study was to evaluate fat substitute in processing of sausages prepared with surimi of waste from piramutaba filleting. The formulation ingredients were mixed with the fat substitutes added according to a fractional planning 2(4-1), where the independent variables, manioc starch (Ms), hydrogenated soy fat (F), texturized soybean protein (Tsp) and carrageenan (Cg) were evaluated on the responses of pH, texture (Tx), raw batter stability (RBS) and water holding capacity (WHC) of the sausage. Fat substitutes were evaluated in 11 formulations and the results showed that the greatest effects on the responses were found to Ms, F and Cg, being eliminated from the formulation Tsp. To find the best formulation for processing piramutaba sausage was made a complete factorial planning of 2(3) to evaluate the concentrations of fat substitutes in an enlarged range. The optimum condition found for fat substitutes in the sausages formulation were carrageenan (0.51%), manioc starch (1.45%) and fat (1.2%).
Subject: Carrageenan
Fat Replacement
Manioc Starch
Microbiological
Surimi
Rights: fechado
Identifier DOI: 10.1007/s13197-012-0645-8
Address: http://www.ncbi.nlm.nih.gov/pubmed/24966419
Date Issue: 2014
Appears in Collections:Unicamp - Artigos e Outros Documentos

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