Properties of bologna-type sausages with pork back-fat replaced with pork skin and amorphous cellulose

Meat Science

Volumn 104, Issue , 2015, Pages 44-51

  de Oliveira Faria, Miriam ^a   Cipriano, Tayssa Martins ^a   da Cruz, Adriano Gomes ^b   Santos, Bibiana Alves dos ^c   Pollonio, Marise Aparecida Rodrigues ^c   Campagnol, Paulo Cezar Bastianello ^a  

^a Federal University of Triângulo Mineiro   (Brazil)

^b INSTITUTO FEDERAL DE EDUCAÇÃO   (Brazil)

^c UNIVERSITY OF CAMPINAS   (Brazil)

Author keywords

Amorphous cellulose; Fat replacer; Low fat; Pork skin; Sausage

Indexed keywords

CELLULOSE; EMULSIFICATION; MOISTURE CONTROL;

AMORPHOUS CELLULOSE; CONSUMER SENSORY; CONTROL GROUPS; EMULSION STABILITY; MODIFIED TREATMENTS; PHYSICOCHEMICAL CHARACTERISTICS; SAUSAGE; TECHNOLOGICAL QUALITIES;

MEATS;

CELLULOSE; EMULSION; FAT INTAKE; FAT SUBSTITUTE; GEL; PROTEIN INTAKE; WATER;

ANALYSIS; ANIMAL; CHEMISTRY; CONSUMER ATTITUDE; COOKING; EMULSION; FAT INTAKE; FAT SUBSTITUTE; FOOD HANDLING; GEL; HARDNESS; HUMAN; LOW FAT DIET; MASTICATION; MEAT; PIG; PROCEDURES; PROTEIN INTAKE; RED MEAT; SKIN; STANDARDS; TASTE;

ANIMALS; CELLULOSE; CONSUMER BEHAVIOR; COOKING; DIET, FAT-RESTRICTED; DIETARY FATS; DIETARY PROTEINS; EMULSIONS; FAT SUBSTITUTES; FOOD HANDLING; FOOD TECHNOLOGY; GELS; HARDNESS; HUMANS; MASTICATION; MEAT PRODUCTS; RED MEAT; SKIN; SWINE; TASTE; WATER;

EID: 84922775682     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2015.02.002     Document Type: Article

References (45)

1. Almeida C.M., Wagner R., Mascarin L.G., Zepka L.Q., Campagnol P.C.B. Production of low-fat emulsified cooked sausages using amorphous cellulose gel. Journal of Food Quality 2014, 10.1111/jfq.12104.
2. Àlvarez D., Barbut S. Effect of inulin, β-glucan and their mixtures on emulsion stability, colour and textural parameters of cooked meat batters. Meat Science 2013, 94(3):320-327.
3. Anderson E.T., Berry B.W. Effects on inner pea fiber on fat retention and cooking yield in high fat ground beef. Food Research International 2001, 34(8):689-694.
4. Association of Official Analytical Chemistry (AOAC) Official methods of analysis 2005, AOAC International, Maryland: USA. 17th ed.
5. Barbieri G., Bergamaschi M., Barbieri Ge, Franceschini M. Survey of the chemical, physical, and sensory characteristics of currently produced mortadella bologna. Meat Science 2013, 94(3):336-340.
6. Beecher G.R. Phytonutients role in metabolism: effects on resistance to degenerative processes. Nutrition Reviews 1999, 57(9):S3-S6.
7. Bortnowska G., Balejko J., Schube V., Tokarczyk G., Krzemińska N., Mojka K. Stability and physicochemical properties of model salad dressings prepared with pre gelatinized potato starch. Carbohydrate Polymers 2014, 111:624-632.
8. Cáceres E., García M.L., Selgas M.D. Effect of pre-emulsified fish oil-as source of PUFA n-3-on microstructure and sensory properties of mortadella, a Spanish bologna-type sausage. Meat Science 2008, 80(2):183-193.
9. Cadena R.S., Cruz A.G., Faria J.A.F., Bolini H.M.A. Reduced fat and sugar vanilla ice creams: Sensory profiling and external preference mapping. Journal of Dairy Science 2012, 95(9):4842-4850.
10. Campagnol P.C.B., Santos B.A., Wagner R., Terra N.N., Pollonio M.A.R. Amorphous cellulose gel as a fat substitute in fermented sausages. Meat Science 2012, 90(1):36-42.
11. Canto A.C.V.C.S., Lima B.R.C.C., Suman S.P., Lazaro C.A., Monteiro M.L.G., Cruz A.G. Physico-chemical and sensory attributes of low-sodium restructured caiman steaks containing microbial transglutaminase and salt replacers. Meat Science 2014, 96(1):623-632.
12. Carballo J., Fernández P., Barreto G., Solas M.T., Jiménez-Colmenero F. Morphology and texture of bologna sausage containing different levels of fat, starch and egg white. Journal of Food Science 1996, 61(3):652-655.
13. Cengiz E., Gokoglu N. Effects of fat reduction and fat replacer addition on some quality characteristics of frankfurter-type sausages. International Journal of Food Science & Technology 2007, 42(3):366-372.
14. Choe J.-H., Kim H.-Y., Lee J.-M., Kim Y.-J., Kim C.-J. Quality of frankfurter-type sausages with added pig skin and wheat fiber mixture as fat replacer. Meat Science 2013, 93(4):849-854.
15. Choi Y.-S., Park K.-S., Kim H.-W., Hwang K.-E., Song D.-H., Choi M.-S. Quality characteristics of reduced-fat frankfurters with pork fat replaced by sunflower seed oils and dietary fiber extracted from makgeolli lees. Meat Science 2013, 93(3):652-658.
16. Chung H.J., Min D.B. Developments in fat replacers 2004, CRC Press, Inc., Boca Raton.
17. Cofrades S., Antoniou I., Solas M.T., Herrero A.M., Jiménez-Colmenero F. Preparation and impact of multiple (water-in-oil-in-water) emulsions in meat systems. Food Chemistry 2013, 141(1):338-346.
18. 2 emulsions prepared with hydroxytyrosol and chia oil as lipid phase. LWT - Food Science and Technology 2014, 59(2):941-947.
19. Cruz A.G., Cadena R.S., Alvaro M.B.V.B., Sant'ana A.S., Oliveira C.A.F., Faria J.A.F. Assessing the use of different chemometric techniques to discriminate low-fat and full-fat yogurts. LWT - Food Science and Technology 2013, 50(1):210-214.
20. Drake S.L., Lopecharat K., Drake M.A. Salty taste in dairy food: Can we reduce the salt?. Journal of Dairy Science 2011, 94(2):636-645.
21. Feiner G. Meat products handbook 2006, CRC Press, Inc., New York.
22. Francis F.J., Clydesdale F.M. Food colorimetry: Theory and applications 1975, AVI Publishing Co., Westport, Conn.
23. García M.L., Cáceres E., Selgas M.D. Utilisation of fruit fibres in conventional and reduced-fat cooked-meat sausages. Journal of the Science of Food & Agriculture 2007, 87(4):624-631.
24. Giese J. Fats, oils, and fat replacers. Food Technology 1996, 50:78-83.
25. Gómez M., Lorenzo J.M. Effect of fat level on physicochemical, volatile compounds and sensory characteristics of dry-ripened "chorizo" from Celta pig breed. Meat Science 2013, 95(3):658-666.
26. Jiménez-Colmenero F., Ayo M.J., Carballo J. Physicochemical properties of low sodium frankfurter with added walnut: Effect of transglutaminase combined with caseinate, KCl and dietary fibre as salt replacers. Meat Science 2005, 69(4):781-788.
27. Lorenzo J.M., Franco D. Fat effect on physico-chemical, microbial and textural changes through the manufactured of dry-cured foal sausage. Lipolysis, proteolysis and sensory properties. Meat Science 2012, 92(4):704-714.
28. Lorenzo J.M., Montes R., Purriños L., Franco D. Effect of pork fat addition on the volatile compounds of foal dry-cured sausage. Meat Science 2012, 91(4):506-512.
29. Morais E.C., Morais A.R., Cruz A.G., Bolini H.M.A. Development of chocolate dairy dessert with addition of prebiotics and replacement of sucrose with different high-intensity sweeteners. Journal of Dairy Science 2014, 97(5):2600-2609.
30. Narayanan P., Chinnasamy B., Lin L., Clark S. Use of just-about-right scales and penalty analysis to determine appropriate concentrations of stevia sweeteners for vanilla yogurt. Journal of Dairy Science 2014, 97(6):3262-3272.
31. Özvural E.B., Vural H. Utilization of interesterified oil blends in the production of frankfurters. Meat Science 2008, 78(3):211-216.
32. Park J.W. Functional protein additives in surimi gels. Journal of Food Science 1994, 59(3):525-527.
33. Parks L.L., Carpenter J.A. Functionality of six non meat proteins in meat emulsion systems. Journal of Food Science 1987, 52(2):271-274.
34. Piñero M.P., Parra K., Huerta-Leidenz N., Arenas de Moreno L., Ferrer M., Araujo S., Barboza Y. Effect of oat's soluble fibre (β-glucan) as a fat replacer on physical, chemical, microbiological and sensory properties of low-fat beef patties. Meat Science 2008, 80(3):675-680.
35. Resano H., Sanjuán A.I., Cilla I., Roncalés P., Albisu L.M. Sensory attributes that drive consumer acceptability of dry-cured-ham and convergence with trained sensory data. Meat Science 2010, 84(3):344-351.
36. Rothman L., Parker J.M. Just-About-Right (JAR) scales: Design, usage, benefits and risks. USA: ASTM International Manual Series, MNL 2009, 63:16-17. A. Goldman, J. Mazur (Eds.).
37. Ruusunen M., Vainionpää J., Puolanne E., Lyly M., Lähteenmäki L., Niemistö M., Ahvenainen R. Effect of sodium citrate, carboxymethyl cellulose and carrageenan levels on quality characteristics of low-salt and low-fat bologna type sausages. Meat Science 2003, 64(4):371-381.
38. Salazar P., García M.L., Selgas M.D. Short-chain fructooligosaccharides as potential functional ingredient in dry fermented sausages with different fat levels. International Journal of Food Science and Technology 2009, 44(6):1100-1107.
39. Salcedo-Sandoval L., Cofrades S., Pérez C.R.-C., Solas M.T., Jiménez-Colmenero Healthier oils stabilized in konjac matrix as fat replacers in n-3 PUFA enriched frankfurters. Meat Science 2013, 93(3):757-786.
40. Santos B.A., Pollonio M.A.R., Cruz A.G., Messias V.C., Monteiro R.A., Oliveira T.L.C. Ultra-flash profile and projective mapping for describing sensory attributes of prebiotic mortadellas. Food Research International 2013, 54(2):1705-1711.
41. Stone H., Bleibaum R.N., Thomas H.A. Sensory evaluation practices 2012, Academic Press, New York. 4th ed.
42. Symoneaux R., Galmarini M.V., Mehinagic E. Comment analysis of consumer's likes and dislikes as an alternative tool to preference mapping. A case study on apples. Food Quality and Preference 2012, 24(1):59-66.
43. Weiss J., Gibis M., Schuh V., Salminen H. Advances in ingredient and processing systems for meat and meat products. Meat Science 2010, 86(1):196-213.
44. World Health Organization (WHO) Strategies to monitor and evaluate population sodium consumption and sources of sodium in the diet. Report of a Joint technical meeting convened by WHO and the Government of Canada 2010.
45. Yoo S.S., Kook S.H., Park S.Y., Shim J.H., Chin K.B. Physicochemical characteristics, textural properties and volatile compounds in comminuted sausages as affected by various fat levels and fat replacers. International Journal of Food Science and Technology 2007, 42(9):1114-1122.