Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/351525
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dc.contributor.CRUESPUNIVERSIDADE ESTADUAL DE CAMPINASpt_BR
dc.contributor.authorunicampSantos, Bibiana Alves dos-
dc.contributor.authorunicampPollonio, Marise Aparecida Rodrigues-
dc.typeArtigopt_BR
dc.titleProperties of Bologna-type sausages with pork back-fat replaced with pork skin and amorphous cellulosept_BR
dc.contributor.authorde Oliveira Faria, M.-
dc.contributor.authorCipriano, T.M.-
dc.contributor.authorda Cruz, A.G.-
dc.contributor.authorSantos, B.A.D.-
dc.contributor.authorPollonio, M.A.R.-
dc.contributor.authorCampagnol, P.C.B.-
dc.subjectCarne de porcopt_BR
dc.subjectSubstitutos de gordurapt_BR
dc.subject.otherlanguageFat substitutespt_BR
dc.subject.otherlanguagePorkpt_BR
dc.description.abstractBologna-type sausages were produced with 50% of their pork back-fat content replaced with gels elaborated with different ratios of pork skin, water, and amorphous cellulose (1:1:0, 1:1:0.1, 1:1:0.2, 1:1:0.3, and 1:1:0.4). The impact of such replacement on the physico–chemical characteristics and the consumer sensory profiling was evaluated. The modified treatments had 42% less fat, 18% more protein, and 8% more moisture than the control group. Treatments with amorphous cellulose had a lower cooking loss and higher emulsion stability. High amorphous cellulose content (1:1:0.3 and 1:1:0.4) increased hardness, gumminess, and chewiness. The gel formulated with the ratio of 1:1:0.2 (pork skin: water: amorphous cellulose gel) provided a sensory sensation similar to that provided by fat and allowed products of good acceptance to be obtained. Therefore, a combination of pork skin and amorphous cellulose is useful in improving technological quality and producing healthier and sensory acceptable bologna-type sausages.pt_BR
dc.relation.ispartofMeat sciencept_BR
dc.relation.ispartofabbreviationMeat sci.pt_BR
dc.publisher.cityAmsterdampt_BR
dc.publisher.countryPaíses Baixospt_BR
dc.publisherElsevierpt_BR
dc.date.issued2015-
dc.date.monthofcirculationJunept_BR
dc.language.isoengpt_BR
dc.description.volume104pt_BR
dc.description.firstpage44pt_BR
dc.description.lastpage51pt_BR
dc.rightsFechadopt_BR
dc.sourceScopuspt_BR
dc.identifier.issn0309-1740pt_BR
dc.identifier.eissn1873-4138pt_BR
dc.identifier.doi10.1016/j.meatsci.2015.02.002pt_BR
dc.identifier.urlhttps://www.sciencedirect.com/science/article/pii/S0309174015000376pt_BR
dc.date.available2020-10-26T14:56:02Z-
dc.date.accessioned2020-10-26T14:56:02Z-
dc.description.provenanceSubmitted by Bruna Maria Campos da Cunha (bcampos@unicamp.br) on 2020-10-26T14:56:02Z No. of bitstreams: 0en
dc.description.provenanceMade available in DSpace on 2020-10-26T14:56:02Z (GMT). No. of bitstreams: 0 Previous issue date: 2015en
dc.identifier.urihttp://repositorio.unicamp.br/jspui/handle/REPOSIP/351525-
dc.contributor.departmentSem informaçãopt_BR
dc.contributor.departmentDepartamento de Tecnologia de Alimentospt_BR
dc.contributor.unidadeFaculdade de Engenharia de Alimentospt_BR
dc.subject.keywordSausagept_BR
dc.subject.keywordLow fatpt_BR
dc.subject.keywordPork skinpt_BR
dc.subject.keywordAmorphous cellulosept_BR
dc.identifier.source2-s2.0-84922775682pt_BR
dc.creator.orcid0000-0001-8892-6446pt_BR
dc.creator.orcid0000-0002-9273-1710pt_BR
dc.type.formArtigopt_BR
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