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Type: Artigo de periódico
Title: Properties Of Bologna-type Sausages With Pork Back-fat Replaced With Pork Skin And Amorphous Cellulose
Author: de Oliveira Faria M.
Cipriano T.M.
da Cruz A.G.
Santos B.A.D.
Pollonio M.A.R.
Campagnol P.C.B.
Abstract: Bologna-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. •We used pork skin (PS) and amorphous cellulose (AC) as fat replacers in sausages.
Editor: Elsevier Ltd
Rights: fechado
Identifier DOI: 10.1016/j.meatsci.2015.02.002
Date Issue: 2015
Appears in Collections:Unicamp - Artigos e Outros Documentos

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