New strategies for reducing the pork back-fat content in typical Italian salami

被引：52

作者：

Del Nobile, Matteo Alessandro ^{[1
,2
]}

Conte, Amalia ^{[1
]}

Incoronato, Anna Lucia ^{[1
]}

Panza, Olimpia ^{[1
]}

Sevi, Agostino ^{[2
,3
]}

Marino, Rosaria ^{[2
,3
]}

机构：

[1] Univ Foggia, Dept Food Sci, I-71100 Foggia, Italy

[2] Univ Foggia, BIOAGROMED, Ist Ric & Applicaz Biotecnol Sicurezza & Valorizz, I-71100 Foggia, Italy

[3] Univ Foggia, Dept Prod Engn Mech & Econ Sci Appl Agr Syst, I-71100 Foggia, Italy

来源：

MEAT SCIENCE | 2009年 / 81卷 / 01期

关键词：

Fat substitution; Extra virgin olive oil; Whey protein; White pan bread; Salami; CORONARY HEART-DISEASE; OLIVE OIL; SENSORY QUALITY; FERMENTED SAUSAGES; MEAT-PRODUCTS; PLASMA-LIPIDS; FRANKFURTERS; REPLACEMENT; BEEF; LIPOPROTEINS;

D O I：

10.1016/j.meatsci.2008.07.026

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

In this work the possibility to substitute pork backfat with extra virgin olive oil (EVOO), adsorbed on whey protein-based crumb or white bread crumb. in typical Italian salami is addressed. Five types of salami were manufactured, under the usual commercial conditions, by replacing 0 (Control), 60% and 100% of pork backfat with whey protein-based crumb (WP60-WP100) and white pan bread (PB60-PB100), respectively, soaked in EVOO. Results highlighted that pH, weight loss, colour parameters and microbial counts did not show statistically significant differences between the Control and the modified salami. On the other hand, malonaldehyde was slightly lower in PB100, PB60, WP100 and WP60, compared to the Control. Chemical composition was significantly affected by formulations. Modified salami presented a better fatty acid profile showing lower Saturated and higher monounsaturated fatty acids than control. Furthermore in all modified salami atherogenic and thrombogenic indices displayed the lowest values. The Control showed the highest values for Warner-Bratzler Shear, hardness, cohesiveness, gumminess and chewiness. Sensory evaluation of WP60 did not show significant differences compared to the Control, whereas PB100 and WP100 were unacceptable for taste. (C) 2008 Elsevier Ltd. All rights reserved.

引用

页码：263 / 269

页数：7

共 34 条

[1]

[Anonymous], J FOOD SCI

[2]

AOAC, 1995, OFFICIAL METHODS ANA, V78, P162

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