Can dietary fiber improve the technological characteristics and sensory acceptance of low-fat Italian type salami?

• Autor(a) principal: Bis-Souza, C. V. [UNESP]
• Data de Publicação: 2020
• Outros Autores: Ozaki, M. M., Vidal, V. A.S., Pollonio, M. A.R., Penna, A. L.B. [UNESP], Barretto, A. C.S. [UNESP]
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Repositório Institucional da UNESP
• Texto Completo: http://dx.doi.org/10.1007/s13197-019-04133-6; http://hdl.handle.net/11449/198092
• topic: Fat substitute; Fermented sausage; Fructooligosaccharides; Improved redness; Inulin; α-Cyclodextrin

To meet the needs of new consumers, meat researchers need to develop healthier products. Dietary fibers can be added for structural purposes, to present functional characteristics or to change the composition of the final product. In this study, mixture design was used to investigate the effects of partial substitution of pork fat by inulin, fructooligosaccharides and α-cyclodextrin on the technological and sensory quality characteristics of low-fat Italian type salami. The partial substitution of fat using dietary fibers shows no effect on weight loss, Aw and pH during ripening time. However, the addition of up to 2% α-cyclodextrin increased lightness and reduced redness and yellowness. Up to 2% of inulin or fructooligosaccharides added improved the sensory acceptance, texture parameters and redness. Healthier low-fat Italian type salami can be produced using inulin or fructooligosaccharides as fat substitute for pork fat and still obtain good technological and sensorial results.