Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/351954
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dc.contributor.CRUESPUNIVERSIDADE ESTADUAL DE CAMPINASpt_BR
dc.contributor.authorunicampPark, Kil Jin-
dc.typeArtigopt_BR
dc.titleFat substitutes in processing of sausages using piramutaba wastept_BR
dc.contributor.authorLourenço, Lúcia de Fátima Henriques-
dc.contributor.authorGalvão, Giane Célia dos Santos-
dc.contributor.authorRibeiro, Suezilde da Conceição Amaral-
dc.contributor.authorRibeiro, Carmelita de Fátima Amaral-
dc.contributor.authorPark, Kil Jin-
dc.subjectCarrageninapt_BR
dc.subject.otherlanguageCarrageenanpt_BR
dc.description.abstractThe 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 24-1, 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 23 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%)pt_BR
dc.relation.ispartofJournal of food science and technologypt_BR
dc.publisher.cityNew Delhipt_BR
dc.publisher.countryÍndiapt_BR
dc.publisherSpringerpt_BR
dc.date.issued2014-
dc.date.monthofcirculationJulypt_BR
dc.language.isoengpt_BR
dc.description.volume51pt_BR
dc.description.issuenumber7pt_BR
dc.description.firstpage1269pt_BR
dc.description.lastpage1277pt_BR
dc.rightsFechadopt_BR
dc.sourceSCOPUSpt_BR
dc.identifier.issn0022-1155pt_BR
dc.identifier.eissn0975-8402pt_BR
dc.identifier.doi10.1007/s13197-012-0645-8pt_BR
dc.identifier.urlhttps://link.springer.com/article/10.1007%2Fs13197-012-0645-8pt_BR
dc.description.sponsorshipCONSELHO NACIONAL DE DESENVOLVIMENTO CIENTÍFICO E TECNOLÓGICO - CNPQpt_BR
dc.description.sponsordocumentnumbersem informaçãopt_BR
dc.date.available2020-11-05T19:59:56Z-
dc.date.accessioned2020-11-05T19:59:56Z-
dc.description.provenanceSubmitted by Sanches Olivia (olivias@unicamp.br) on 2020-11-05T19:59:56Z No. of bitstreams: 0. Added 1 bitstream(s) on 2021-02-11T21:13:15Z : No. of bitstreams: 1 2-s2.0-84904171040.pdf: 827214 bytes, checksum: 496a76999250c14a955a6446494f3100 (MD5)en
dc.description.provenanceMade available in DSpace on 2020-11-05T19:59:56Z (GMT). No. of bitstreams: 0 Previous issue date: 2014en
dc.identifier.urihttp://repositorio.unicamp.br/jspui/handle/REPOSIP/351954-
dc.contributor.departmentsem informaçãopt_BR
dc.contributor.unidadeFaculdade de Engenharia Agrícolapt_BR
dc.subject.keywordMicrobiologicalpt_BR
dc.subject.keywordSurimipt_BR
dc.subject.keywordFat replacementpt_BR
dc.subject.keywordManioc starchpt_BR
dc.identifier.source2-s2.0-84904171040pt_BR
dc.creator.orcid0000-0002-1481-1408pt_BR
dc.type.formArtigo originalpt_BR
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