Pork skin-based emulsion gels as animal fat replacers in hot-dog style sausages

• Autor(a) principal: Santos, Mirian dos
• Data de Publicação: 2020
• Outros Autores: Munekata, Paulo E. S., Pateiro, Mirian, Magalhaes, Giseli Carvalho, Silva Barretto, Andrea Carla [UNESP], Manuel Lorenzo, Jose, Rodrigues Pollonio, Marise Aparecida
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Repositório Institucional da UNESP
• Texto Completo: http://dx.doi.org/10.1016/j.lwt.2020.109845; http://hdl.handle.net/11449/208834
• topic: Canola oil; Bamboo fiber; Inulin; By-products; Value-added

Pork skin-based emulsion gels (EGs) elaborated with canola oil, bamboo fiber and inulin were used to replace 50% and 100% of pork back fat in hot-dog sausages made with a high content of mechanically deboned chicken meat (MDCM). Nutritional, technological, and microstructural characteristics of sausages were assessed. Sausages containing EGs presented a higher amount of 0)3 polyunsaturated fatty acids (PUFAs), and reduction of saturated fatty acids (SFAs) and 0)6/0)3 ratio up to 77% and 76%, respectively. pH, aw, and texture parameters of sausages were not affected by EGs addition. Color parameters presented a lightly increase in L* values and a reduction in a* values in the sausages. The replacement of 50% of pork back fat by EGs did not affect all sensory parameters of sausages. Thus, we concluded that pork skin-based EGs are promising alternatives to replace pork back fat in low-cost sausages.