Influence of animal fat substitution by vegetal fat on Mortadella-type products formulated with different hydrocolloids
AUTOR(ES)
Saldaña, Erick, Lemos, Ana Lúcia da Silva Corrêa, Selani, Miriam Mabel, Spada, Fernanda Papa, Almeida, Marcio Aurélio de, Contreras-Castillo, Carmen Josefina
FONTE
Sci. agric. (Piracicaba, Braz.)
DATA DE PUBLICAÇÃO
2015-12
RESUMO
Meat has played a crucial role in human evolution and is an important component of a healthy and well-balanced diet on account of its nutritional properties, its high biological value as a source of protein, and the vitamins and minerals it supplies. We studied the effects of animal fat reduction and substitution by hydrogenated vegetal fat, sodium alginate and guar gum. Fatty acid composition, lipid oxidation, color and instrumental texture as well as the sensorial difference between low, substituted-fat and the traditional formulations for mortadella-type products were analyzed. Both substitution and reduction of animal fat decreased the saturated fatty acids percentage from 40% down to 31%. A texture profile analysis showed differences between the formulations. Furthermore, lipid oxidation values were not significant for treatments as regards the type and quantity of fat used while the use of sodium alginate and guar gum reduced the amounts of liquid released after cooking. Animal fat substitution does cause, however, a difference in overall sensorial perception compared with non-substituted products. The results confirm the viability of substituting vegetal fat for animal fat.
Documentos Relacionados
- Replacement of mechanically deboned chicken meat with its protein hydrolysate in mortadella-type sausages
- Physical and chemical properties of chicken mortadella formulated with Moringa oleifera Lam. seed flour
- Effect of different cooking procedures on cholesterol and fat contents of selected meat products
- Influence of different rol gene products on the chain length of Shigella dysenteriae type 1 lipopolysaccharide O antigen expressed by Shigella flexneri carrier strains.
- Drying Contraction Assessment of Ceramic Products Produced by Extrusion or Pressing Formulated with Sheep Wool Waste