Can dietary fiber improve the technological characteristics and sensory acceptance of low-fat Italian type salami?
Autor(a) principal: | |
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Data de Publicação: | 2020 |
Outros Autores: | , , , , |
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 |
Resumo: | 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. |
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Can dietary fiber improve the technological characteristics and sensory acceptance of low-fat Italian type salami?Fat substituteFermented sausageFructooligosaccharidesImproved rednessInulinα-CyclodextrinTo 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.Meat and Meat Products Laboratory Department of Food Technology and Engineering UNESP – São Paulo State University, Street Cristóvão Colombo, 2265Department of Food Technology School of Food Engineering University of Campinas UNICAMP, Street Monteiro Lobato, 80Milk and Dairy Products Laboratory Department of Food Technology and Engineering UNESP – São Paulo State University, Street Cristóvão Colombo, 2265Meat and Meat Products Laboratory Department of Food Technology and Engineering UNESP – São Paulo State University, Street Cristóvão Colombo, 2265Milk and Dairy Products Laboratory Department of Food Technology and Engineering UNESP – São Paulo State University, Street Cristóvão Colombo, 2265Universidade Estadual Paulista (Unesp)Universidade Estadual de Campinas (UNICAMP)Bis-Souza, C. V. [UNESP]Ozaki, M. M.Vidal, V. A.S.Pollonio, M. A.R.Penna, A. L.B. [UNESP]Barretto, A. C.S. [UNESP]2020-12-12T00:58:57Z2020-12-12T00:58:57Z2020-03-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article1003-1012http://dx.doi.org/10.1007/s13197-019-04133-6Journal of Food Science and Technology, v. 57, n. 3, p. 1003-1012, 2020.0975-84020022-1155http://hdl.handle.net/11449/19809210.1007/s13197-019-04133-62-s2.0-85074582981Scopusreponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengJournal of Food Science and Technologyinfo:eu-repo/semantics/openAccess2021-10-23T08:32:25Zoai:repositorio.unesp.br:11449/198092Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462024-08-05T22:05:40.492955Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false |
dc.title.none.fl_str_mv |
Can dietary fiber improve the technological characteristics and sensory acceptance of low-fat Italian type salami? |
title |
Can dietary fiber improve the technological characteristics and sensory acceptance of low-fat Italian type salami? |
spellingShingle |
Can dietary fiber improve the technological characteristics and sensory acceptance of low-fat Italian type salami? Bis-Souza, C. V. [UNESP] Fat substitute Fermented sausage Fructooligosaccharides Improved redness Inulin α-Cyclodextrin |
title_short |
Can dietary fiber improve the technological characteristics and sensory acceptance of low-fat Italian type salami? |
title_full |
Can dietary fiber improve the technological characteristics and sensory acceptance of low-fat Italian type salami? |
title_fullStr |
Can dietary fiber improve the technological characteristics and sensory acceptance of low-fat Italian type salami? |
title_full_unstemmed |
Can dietary fiber improve the technological characteristics and sensory acceptance of low-fat Italian type salami? |
title_sort |
Can dietary fiber improve the technological characteristics and sensory acceptance of low-fat Italian type salami? |
author |
Bis-Souza, C. V. [UNESP] |
author_facet |
Bis-Souza, C. V. [UNESP] Ozaki, M. M. Vidal, V. A.S. Pollonio, M. A.R. Penna, A. L.B. [UNESP] Barretto, A. C.S. [UNESP] |
author_role |
author |
author2 |
Ozaki, M. M. Vidal, V. A.S. Pollonio, M. A.R. Penna, A. L.B. [UNESP] Barretto, A. C.S. [UNESP] |
author2_role |
author author author author author |
dc.contributor.none.fl_str_mv |
Universidade Estadual Paulista (Unesp) Universidade Estadual de Campinas (UNICAMP) |
dc.contributor.author.fl_str_mv |
Bis-Souza, C. V. [UNESP] Ozaki, M. M. Vidal, V. A.S. Pollonio, M. A.R. Penna, A. L.B. [UNESP] Barretto, A. C.S. [UNESP] |
dc.subject.por.fl_str_mv |
Fat substitute Fermented sausage Fructooligosaccharides Improved redness Inulin α-Cyclodextrin |
topic |
Fat substitute Fermented sausage Fructooligosaccharides Improved redness Inulin α-Cyclodextrin |
description |
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. |
publishDate |
2020 |
dc.date.none.fl_str_mv |
2020-12-12T00:58:57Z 2020-12-12T00:58:57Z 2020-03-01 |
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/10.1007/s13197-019-04133-6 Journal of Food Science and Technology, v. 57, n. 3, p. 1003-1012, 2020. 0975-8402 0022-1155 http://hdl.handle.net/11449/198092 10.1007/s13197-019-04133-6 2-s2.0-85074582981 |
url |
http://dx.doi.org/10.1007/s13197-019-04133-6 http://hdl.handle.net/11449/198092 |
identifier_str_mv |
Journal of Food Science and Technology, v. 57, n. 3, p. 1003-1012, 2020. 0975-8402 0022-1155 10.1007/s13197-019-04133-6 2-s2.0-85074582981 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Journal of 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 |
1003-1012 |
dc.source.none.fl_str_mv |
Scopus 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_ |
1808129391662727168 |