Fructooligosaccharides as a fat replacer in fermented cooked sausages
Autor(a) principal: | |
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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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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 |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
|
publisher.none.fl_str_mv |
|
dc.source.none.fl_str_mv |
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 |
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ITAL |
reponame_str |
Repositório do Instituto de Tecnologia de Alimentos |
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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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