Please use this identifier to cite or link to this item:
Type: Artigo de periódico
Title: The Effect of Soy Fiber Addition on the Quality of Fermented Sausages at Low-Fat Content
Author: Campagnol, PCB
Dos Santos, BA
Wagner, R
Terra, NN
Pollonio, MAR
Abstract: Fermented sausages with different levels of fat and soy fiber were manufactured: control (15% fat), FS1 (10% fat and 1% soy fiber) and FS2 (10% fat and 2% soy fiber). During manufacturing, the physicochemical and microbiological parameters were assessed. The final products were submitted to a consumer study, and volatile compounds were extracted by solid-phase microextraction and analyzed by gas chromatography/mass spectometry. FS1 and FS2 presented a final fat reduction of nearly 40%. There was no change in the manufacturing process. However, an addition of 2% soy fiber detracted from the sensory quality. Volatile compounds from lipid oxidation were reduced, and volatile compounds from carbohydrate and amino acid catabolism were increased in the modified fermented sausages. To conclude, fermented sausages with healthier characteristics can be produced without quality loss by reducing fat from 15 to 10% and by adding 1% soy fiber. Practical Applications Fermented sausages are consumed worldwide, especially in Brazil; it has a significant place in the population's diet. Therefore, the fat reduction in these products provides opportunities for the processing industry to add up healthier consumption appeals. In this study, the use of soy fiber in low-fat fermented sausages was investigated in order to improve nutritional characteristics without affecting sensory properties.
Country: EUA
Editor: Wiley-blackwell
Rights: fechado
Identifier DOI: 10.1111/jfq.12013
Date Issue: 2013
Appears in Collections:Unicamp - Artigos e Outros Documentos

Files in This Item:
There are no files associated with this item.

Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.