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Type: Artigo de periódico
Title: Amorphous cellulose gel as a fat substitute in fermented sausages
Author: Campagnol, PCB
dos Santos, BA
Wagner, R
Terra, NN
Pollonio, MAR
Abstract: Fermented sausages were produced with 25%, 50%, 75% or 100% of their pork back fat content replaced by amorphous cellulose gel. The sausage production was monitored with physical, chemical and microbiological analyses. The final products were submitted to a consumer study, and the volatile compounds of the final products were extracted by solid-phase microextraction and analyzed by GC/MS. The reformulated fermented sausages had significant reductions in fat and cholesterol, and the volatile compounds derived from lipid oxidation were also reduced in the final products. These results suggest that the substitution of up to 50% of the pork back fat content by amorphous cellulose gel can be accomplished without a loss of product quality, enabling the production of fermented sausages with the levels of fat and cholesterol decreased by approximately 45% and 15%, respectively. (C) 2011 Elsevier Ltd. All rights reserved.
Subject: Fermented sausages
Amorphous cellulose
Low fat
Volatile compounds
Country: Inglaterra
Editor: Elsevier Sci Ltd
Rights: fechado
Identifier DOI: 10.1016/j.meatsci.2011.05.026
Date Issue: 2012
Appears in Collections:Artigos e Materiais de Revistas Científicas - Unicamp

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