Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/351493
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dc.contributor.CRUESPUNIVERSIDADE ESTADUAL DE CAMPINASpt_BR
dc.contributor.authorunicampSantos, Mirian dos-
dc.contributor.authorunicampMagalhães, Giseli Carvalho-
dc.contributor.authorunicampPollonio, Marise Aparecida Rodrigues-
dc.typeArtigopt_BR
dc.titlePork skin-based emulsion gels as animal fat replacers in hot-dog style sausagespt_BR
dc.contributor.authorDos Santos, M.-
dc.contributor.authorMunekata, P.E.S.-
dc.contributor.authorPateiro, M.-
dc.contributor.authorMagalhães, G.C.-
dc.contributor.authorBarretto, A.C.S.-
dc.contributor.authorLorenzo, J.M.-
dc.contributor.authorPollonio, M.A.R.-
dc.subjectCarne de porcopt_BR
dc.subjectEmulsõespt_BR
dc.subjectSubstitutos de gordurapt_BR
dc.subjectSalsichaspt_BR
dc.subjectÓleo de canolapt_BR
dc.subject.otherlanguagePorkpt_BR
dc.subject.otherlanguageEmulsionspt_BR
dc.subject.otherlanguageFat substitutespt_BR
dc.subject.otherlanguageSausagespt_BR
dc.subject.otherlanguageCanola oilpt_BR
dc.description.abstractPork 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.pt_BR
dc.relation.ispartofFood science and technologypt_BR
dc.relation.ispartofabbreviationLWT: food sci. technol.pt_BR
dc.publisher.cityAmsterdampt_BR
dc.publisher.countryPaíses Baixospt_BR
dc.publisherElsevierpt_BR
dc.date.issued2020-
dc.date.monthofcirculationOct.pt_BR
dc.language.isoengpt_BR
dc.description.volume132pt_BR
dc.rightsFechadopt_BR
dc.sourceScopuspt_BR
dc.identifier.issn0023-6438pt_BR
dc.identifier.eissn1096-1127pt_BR
dc.identifier.doi10.1016/j.lwt.2020.109845pt_BR
dc.identifier.urlhttps://www.sciencedirect.com/science/article/pii/S0023643820308343pt_BR
dc.description.sponsorshipCONSELHO NACIONAL DE DESENVOLVIMENTO CIENTÍFICO E TECNOLÓGICO - CNPQpt_BR
dc.description.sponsorshipCOORDENAÇÃO DE APERFEIÇOAMENTO DE PESSOAL DE NÍVEL SUPERIOR - CAPESpt_BR
dc.description.sponsordocumentnumber131994/2017-4pt_BR
dc.description.sponsordocumentnumberSem informaçãopt_BR
dc.date.available2020-10-26T12:03:39Z-
dc.date.accessioned2020-10-26T12:03:39Z-
dc.description.provenanceSubmitted by Bruna Maria Campos da Cunha (bcampos@unicamp.br) on 2020-10-26T12:03:39Z No. of bitstreams: 0en
dc.description.provenanceMade available in DSpace on 2020-10-26T12:03:39Z (GMT). No. of bitstreams: 0 Previous issue date: 2020en
dc.identifier.urihttp://repositorio.unicamp.br/jspui/handle/REPOSIP/351493-
dc.contributor.departmentSem informaçãopt_BR
dc.contributor.departmentSem informaçãopt_BR
dc.contributor.departmentDepartamento de Tecnologia de Alimentospt_BR
dc.contributor.unidadeFaculdade de Engenharia de Alimentospt_BR
dc.contributor.unidadeFaculdade de Engenharia de Alimentospt_BR
dc.contributor.unidadeFaculdade de Engenharia de Alimentospt_BR
dc.subject.keywordBamboo fiberpt_BR
dc.subject.keywordInulinpt_BR
dc.subject.keywordBy-productspt_BR
dc.subject.keywordValue-addedpt_BR
dc.identifier.source2-s2.0-85088857179pt_BR
dc.creator.orcidSem informaçãopt_BR
dc.creator.orcidSem informaçãopt_BR
dc.creator.orcid0000-0002-9273-1710pt_BR
dc.type.formArtigopt_BR
dc.identifier.articleid109845pt_BR
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