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Type: Artigo de periódico
Title: Fructooligosaccharides as a fat replacer in fermented cooked sausages
Author: dos Santos, BA
Campagnol, PCB
Pacheco, MTB
Pollonio, MAR
Abstract: Fermented cooked sausages with a 50% reduction in pork back fat and addition of 0%, 3%, 6% or 9% of fructooligosaccharides (FOS) were produced and studied during manufacturing and storage. Their production was monitored by physicochemical (pH, water activity, weight loss, proximate composition, colour and texture profiles) and microbiological analysis (aerobic mesophiles, lactic acid bacteria, and total and faecal coliforms). During storage, it was evaluated the sensory properties, stability to lipid oxidation and microbiological safety. The final fat content of the control was 27.54%. F0, F3, F6 and F9 treatments had final fat contents of 17.63%, 17.55%, 17.91% and 17.59%, respectively, representing an approximately 40% reduction in the fat content. The simple reduction in pork back fat without fat substitute adversely affected the technological and sensory properties of the fermented cooked sausages, but the addition of FOS suppressed the defects caused by the fat reduction. The content of FOS did not changed during storage, indicating that this functional prebiotic compound can be used for developing of reduced fat fermented meat products.
Subject: Fermentation
meat products
Country: EUA
Editor: Wiley-blackwell
Citation: International Journal Of Food Science And Technology. Wiley-blackwell, v. 47, n. 6, n. 1183, n. 1192, 2012.
Rights: fechado
Identifier DOI: 10.1111/j.1365-2621.2012.02958.x
Date Issue: 2012
Appears in Collections:Unicamp - Artigos e Outros Documentos

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