Effect of the addition of resistant starch in sausage with fat reduction on the physicochemical and sensory properties

Detalhes bibliográficos
Autor(a) principal: Garcia-santos, Mariana De Souza Leite
Data de Publicação: 2019
Outros Autores: ConceiÇÃo, Flaviana Sales, Villas Boas, Flávia, Salotti De Souza, Bruna Maria, Barretto, Andrea Carla Da Silva
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Institucional da UNESP
Texto Completo: http://dx.doi.org/10.1590/fst.18918
http://hdl.handle.net/11449/183726
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.
id UNSP_7508e44494c16cd9a00f364d50401474
oai_identifier_str oai:repositorio.unesp.br:11449/183726
network_acronym_str UNSP
network_name_str Repositório Institucional da UNESP
repository_id_str 2946
spelling 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.Universidade Estadual Paulista Departamento de Engenharia e Tecnologia de AlimentosUniversidade Estadual Paulista Departamento de Engenharia e Tecnologia de AlimentosSociedade Brasileira de Ciência e Tecnologia de AlimentosUniversidade Estadual Paulista (Unesp)Garcia-santos, Mariana De Souza LeiteConceiÇÃo, Flaviana SalesVillas Boas, FláviaSalotti De Souza, Bruna MariaBarretto, Andrea Carla Da Silva2019-10-03T17:31:23Z2019-10-03T17:31:23Z2019info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article-application/pdfhttp://dx.doi.org/10.1590/fst.18918Food Science and Technology. Sociedade Brasileira de Ciência e Tecnologia de Alimentos, n. ahead, p. -, 2019.0101-2061http://hdl.handle.net/11449/18372610.1590/fst.18918S0101-20612019005009106S0101-20612019005009106.pdfSciELOreponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengFood Science and Technologyinfo:eu-repo/semantics/openAccess2023-11-07T06:10:00Zoai:repositorio.unesp.br:11449/183726Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462024-08-05T17:04:32.079413Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)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.none.fl_str_mv Universidade Estadual Paulista (Unesp)
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 2019-10-03T17:31:23Z
2019-10-03T17:31:23Z
2019
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.uri.fl_str_mv http://dx.doi.org/10.1590/fst.18918
Food Science and Technology. Sociedade Brasileira de Ciência e Tecnologia de Alimentos, n. ahead, p. -, 2019.
0101-2061
http://hdl.handle.net/11449/183726
10.1590/fst.18918
S0101-20612019005009106
S0101-20612019005009106.pdf
url http://dx.doi.org/10.1590/fst.18918
http://hdl.handle.net/11449/183726
identifier_str_mv Food Science and Technology. Sociedade Brasileira de Ciência e Tecnologia de Alimentos, n. ahead, p. -, 2019.
0101-2061
10.1590/fst.18918
S0101-20612019005009106
S0101-20612019005009106.pdf
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Food Science and Technology
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv -
application/pdf
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 SciELO
reponame:Repositório Institucional da UNESP
instname:Universidade Estadual Paulista (UNESP)
instacron:UNESP
instname_str Universidade Estadual Paulista (UNESP)
instacron_str UNESP
institution UNESP
reponame_str Repositório Institucional da UNESP
collection Repositório Institucional da UNESP
repository.name.fl_str_mv Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)
repository.mail.fl_str_mv
_version_ 1808128751231303680