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

被引：27

作者：

Bis-Souza, C., V ^{[1
]}

Ozaki, M. M. ^{[2
]}

Vidal, V. A. S. ^{[2
]}

Pollonio, M. A. R. ^{[2
]}

Penna, A. L. B. ^{[3
]}

Barretto, A. C. S. ^{[1
]}

机构：

[1] UNESP Sao Paulo State Univ, Dept Food Technol & Engn, Meat & Meat Prod Lab, St Cristovao Colombo 2265, BR-15054000 Sao Jose Do Rio Preto, SP, Brazil

[2] Univ Estadual Campinas, Sch Food Engn, Dept Food Technol, UNICAMP, St Monteiro Lobato 80, BR-13083862 Campinas, SP, Brazil

[3] UNESP Sao Paulo State Univ, Dept Food Technol & Engn, Milk & Dairy Prod Lab, St Cristovao Colombo 2265, BR-15054000 Sao Jose Do Rio Preto, SP, Brazil

来源：

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE | 2020年 / 57卷 / 03期

关键词：

Fat substitute; Inulin; Fructooligosaccharides; alpha-Cyclodextrin; Improved redness; Fermented sausage; COMMINUTED MEAT-PRODUCTS; FERMENTED SAUSAGE; PHYSICOCHEMICAL PROPERTIES; QUALITY CHARACTERISTICS; MIXTURE; TEXTURE; OIL; INULIN; FLOUR; FRUCTOOLIGOSACCHARIDES;

D O I：

10.1007/s13197-019-04133-6

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

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 alpha-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% alpha-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.

引用

页码：1003 / 1012

页数：10

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