Effect of the addition of resistant starch in sausage with fat reduction on the physicochemical and sensory properties
Autor(a) principal: | |
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Data de Publicação: | 2019 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Food Science and Technology (Campinas) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000600491 |
Resumo: | Abstract Sausage is one of the meat products most consumed in Brazil, although the incorporation of fat is necessary for its elaboration, influencing its technological and sensory characteristics and its caloric value. The aim of this study was to evaluate the addition of resistant starch as a fat substitute in sausage on physicochemical properties and sensory acceptance. The analyses performed were the centesimal composition, emulsion stability, instrumental colour, texture profile analysis and sensorial acceptance. The resistant starch was evaluated for thermal properties, demonstrating that it required a high temperature for gelatinization, indicating that there was probably no gelatinisation of the starch in the cooking of the sausages. There was a significant difference between the treatments T1 and T2 with partial fat reduction and caloric value reduction. The study showed that the partial fat reduction positively influenced the reduction of caloric value, emulsion stability, colour parameters and texture profile analysis. All treatments were well accepted by the consumers. The incorporation of resistant starch in sausages did not influence the centesimal composition, texture profile analysis and sensory analysis, showing it to be a promising ingredient in the making of healthier meat products. |
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Effect of the addition of resistant starch in sausage with fat reduction on the physicochemical and sensory propertiessausageresistant starchfat substituteAbstract Sausage is one of the meat products most consumed in Brazil, although the incorporation of fat is necessary for its elaboration, influencing its technological and sensory characteristics and its caloric value. The aim of this study was to evaluate the addition of resistant starch as a fat substitute in sausage on physicochemical properties and sensory acceptance. The analyses performed were the centesimal composition, emulsion stability, instrumental colour, texture profile analysis and sensorial acceptance. The resistant starch was evaluated for thermal properties, demonstrating that it required a high temperature for gelatinization, indicating that there was probably no gelatinisation of the starch in the cooking of the sausages. There was a significant difference between the treatments T1 and T2 with partial fat reduction and caloric value reduction. The study showed that the partial fat reduction positively influenced the reduction of caloric value, emulsion stability, colour parameters and texture profile analysis. All treatments were well accepted by the consumers. The incorporation of resistant starch in sausages did not influence the centesimal composition, texture profile analysis and sensory analysis, showing it to be a promising ingredient in the making of healthier meat products.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2019-12-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000600491Food Science and Technology v.39 suppl.2 2019reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.18918info:eu-repo/semantics/openAccessGARCIA-SANTOS,Mariana de Souza LeiteCONCEIÇÃO,Flaviana SalesVILLAS BOAS,FláviaSALOTTI DE SOUZA,Bruna MariaBARRETTO,Andrea Carla da Silvaeng2019-12-02T00:00:00Zoai:scielo:S0101-20612019000600491Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2019-12-02T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false |
dc.title.none.fl_str_mv |
Effect of the addition of resistant starch in sausage with fat reduction on the physicochemical and sensory properties |
title |
Effect of the addition of resistant starch in sausage with fat reduction on the physicochemical and sensory properties |
spellingShingle |
Effect of the addition of resistant starch in sausage with fat reduction on the physicochemical and sensory properties GARCIA-SANTOS,Mariana de Souza Leite sausage resistant starch fat substitute |
title_short |
Effect of the addition of resistant starch in sausage with fat reduction on the physicochemical and sensory properties |
title_full |
Effect of the addition of resistant starch in sausage with fat reduction on the physicochemical and sensory properties |
title_fullStr |
Effect of the addition of resistant starch in sausage with fat reduction on the physicochemical and sensory properties |
title_full_unstemmed |
Effect of the addition of resistant starch in sausage with fat reduction on the physicochemical and sensory properties |
title_sort |
Effect of the addition of resistant starch in sausage with fat reduction on the physicochemical and sensory properties |
author |
GARCIA-SANTOS,Mariana de Souza Leite |
author_facet |
GARCIA-SANTOS,Mariana de Souza Leite CONCEIÇÃO,Flaviana Sales VILLAS BOAS,Flávia SALOTTI DE SOUZA,Bruna Maria BARRETTO,Andrea Carla da Silva |
author_role |
author |
author2 |
CONCEIÇÃO,Flaviana Sales VILLAS BOAS,Flávia SALOTTI DE SOUZA,Bruna Maria BARRETTO,Andrea Carla da Silva |
author2_role |
author author author author |
dc.contributor.author.fl_str_mv |
GARCIA-SANTOS,Mariana de Souza Leite CONCEIÇÃO,Flaviana Sales VILLAS BOAS,Flávia SALOTTI DE SOUZA,Bruna Maria BARRETTO,Andrea Carla da Silva |
dc.subject.por.fl_str_mv |
sausage resistant starch fat substitute |
topic |
sausage resistant starch fat substitute |
description |
Abstract Sausage is one of the meat products most consumed in Brazil, although the incorporation of fat is necessary for its elaboration, influencing its technological and sensory characteristics and its caloric value. The aim of this study was to evaluate the addition of resistant starch as a fat substitute in sausage on physicochemical properties and sensory acceptance. The analyses performed were the centesimal composition, emulsion stability, instrumental colour, texture profile analysis and sensorial acceptance. The resistant starch was evaluated for thermal properties, demonstrating that it required a high temperature for gelatinization, indicating that there was probably no gelatinisation of the starch in the cooking of the sausages. There was a significant difference between the treatments T1 and T2 with partial fat reduction and caloric value reduction. The study showed that the partial fat reduction positively influenced the reduction of caloric value, emulsion stability, colour parameters and texture profile analysis. All treatments were well accepted by the consumers. The incorporation of resistant starch in sausages did not influence the centesimal composition, texture profile analysis and sensory analysis, showing it to be a promising ingredient in the making of healthier meat products. |
publishDate |
2019 |
dc.date.none.fl_str_mv |
2019-12-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000600491 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000600491 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/fst.18918 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
dc.source.none.fl_str_mv |
Food Science and Technology v.39 suppl.2 2019 reponame:Food Science and Technology (Campinas) instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA |
instname_str |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
instacron_str |
SBCTA |
institution |
SBCTA |
reponame_str |
Food Science and Technology (Campinas) |
collection |
Food Science and Technology (Campinas) |
repository.name.fl_str_mv |
Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
repository.mail.fl_str_mv |
||revista@sbcta.org.br |
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1752126324648968192 |