Please use this identifier to cite or link to this item:
Type: Artigo
Title: Pork skin-based emulsion gels as animal fat replacers in hot-dog style sausages
Author: Dos Santos, M.
Munekata, P.E.S.
Pateiro, M.
Magalhães, G.C.
Barretto, A.C.S.
Lorenzo, J.M.
Pollonio, M.A.R.
Abstract: Pork skin-based emulsion gels (EGs) elaborated with canola oil, bamboo fiber and inulin were used to replace 50% and 100% of pork back fat in hot-dog sausages made with a high content of mechanically deboned chicken meat (MDCM). Nutritional, technological, and microstructural characteristics of sausages were assessed. Sausages containing EGs presented a higher amount of ω3 polyunsaturated fatty acids (PUFAs), and reduction of saturated fatty acids (SFAs) and ω6/ω3 ratio up to 77% and 76%, respectively. pH, aw, and texture parameters of sausages were not affected by EGs addition. Color parameters presented a lightly increase in L* values and a reduction in a* values in the sausages. The replacement of 50% of pork back fat by EGs did not affect all sensory parameters of sausages. Thus, we concluded that pork skin-based EGs are promising alternatives to replace pork back fat in low-cost sausages.
Subject: Carne de porco
Substitutos de gordura
Óleo de canola
Country: Países Baixos
Editor: Elsevier
Rights: Fechado
Identifier DOI: 10.1016/j.lwt.2020.109845
Date Issue: 2020
Appears in Collections:FEA - Artigos e Outros Documentos

Files in This Item:
There are no files associated with this item.

Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.