Fructooligosaccharides as a fat replacer in fermented cooked sausages

Detalhes bibliográficos
Autor(a) principal: Santos, Bibiana Alves dos
Data de Publicação: 2012
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório do Instituto de Tecnologia de Alimentos
Texto Completo: http://repositorio.ital.sp.gov.br/jspui/handle/123456789/545
Resumo: 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.
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spelling Fructooligosaccharides as a fat replacer in fermented cooked sausagesFermentationMeat productsPrebioticsFermented 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.Santos, Bibiana Alves dos2022-12-06T19:51:55Z2022-12-06T19:51:55Z2012info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfInternational Journal of Food Science & Technology, Malden, v. 47, n. 6, p. 1183-1192, junho/2011.http://repositorio.ital.sp.gov.br/jspui/handle/123456789/545reponame:Repositório do Instituto de Tecnologia de Alimentosinstname:Instituto de Tecnologia de Alimentos (ITAL)instacron:ITALenginfo:eu-repo/semantics/openAccess2022-12-06T19:51:55Zoai:http://repositorio.ital.sp.gov.br:123456789/545Repositório InstitucionalPUBhttp://repositorio.ital.sp.gov.br/oai/requestbjftsec@ital.sp.gov.br || bjftsec@ital.sp.gov.bropendoar:2022-12-06T19:51:55Repositório do Instituto de Tecnologia de Alimentos - Instituto de Tecnologia de Alimentos (ITAL)false
dc.title.none.fl_str_mv Fructooligosaccharides as a fat replacer in fermented cooked sausages
title Fructooligosaccharides as a fat replacer in fermented cooked sausages
spellingShingle Fructooligosaccharides as a fat replacer in fermented cooked sausages
Santos, Bibiana Alves dos
Fermentation
Meat products
Prebiotics
title_short Fructooligosaccharides as a fat replacer in fermented cooked sausages
title_full Fructooligosaccharides as a fat replacer in fermented cooked sausages
title_fullStr Fructooligosaccharides as a fat replacer in fermented cooked sausages
title_full_unstemmed Fructooligosaccharides as a fat replacer in fermented cooked sausages
title_sort Fructooligosaccharides as a fat replacer in fermented cooked sausages
author Santos, Bibiana Alves dos
author_facet Santos, Bibiana Alves dos
author_role author
dc.contributor.none.fl_str_mv







dc.contributor.author.fl_str_mv Santos, Bibiana Alves dos
dc.subject.none.fl_str_mv

dc.subject.por.fl_str_mv Fermentation
Meat products
Prebiotics
topic Fermentation
Meat products
Prebiotics
description 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.
publishDate 2012
dc.date.none.fl_str_mv




2012
2022-12-06T19:51:55Z
2022-12-06T19:51:55Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv

dc.identifier.uri.fl_str_mv International Journal of Food Science & Technology, Malden, v. 47, n. 6, p. 1183-1192, junho/2011.
http://repositorio.ital.sp.gov.br/jspui/handle/123456789/545
identifier_str_mv
International Journal of Food Science & Technology, Malden, v. 47, n. 6, p. 1183-1192, junho/2011.
url http://repositorio.ital.sp.gov.br/jspui/handle/123456789/545
dc.language.none.fl_str_mv
dc.language.iso.fl_str_mv eng
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language eng
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dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
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eu_rights_str_mv openAccess
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application/pdf
dc.publisher.none.fl_str_mv

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reponame:Repositório do Instituto de Tecnologia de Alimentos
instname:Instituto de Tecnologia de Alimentos (ITAL)
instacron:ITAL
instname_str Instituto de Tecnologia de Alimentos (ITAL)
instacron_str ITAL
institution ITAL
reponame_str Repositório do Instituto de Tecnologia de Alimentos
collection Repositório do Instituto de Tecnologia de Alimentos
repository.name.fl_str_mv Repositório do Instituto de Tecnologia de Alimentos - Instituto de Tecnologia de Alimentos (ITAL)
repository.mail.fl_str_mv bjftsec@ital.sp.gov.br || bjftsec@ital.sp.gov.br
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