Production of healthier bologna type sausages using pork skin and green banana flour as a fat replacers

Meat Science

Volumn 121, Issue , 2016, Pages 73-78

  Alves, Larissa Aparecida Agostinho dos Santos ^a   Lorenzo, José Manuel ^b   Gonçalves, Carlos Antonio Alvarenga ^a   Santos, Bibiana Alves dos ^c   Heck, Rosane Teresinha ^d   Cichoski, Alexandre José ^d   Campagnol, Paulo Cezar Bastianello ^a,d  

^a Triângulo Mineiro Federal University   (Brazil)

^b CENTRO TECNOLÓGICO DE LA CARNE DE GALICIA   (Spain)

^c UNIVERSITY OF CAMPINAS   (Brazil)

^d FEDERAL UNIVERSITY OF SANTA MARIA   (Brazil)

Author keywords

Fat replacer; Green banana flour; Low fat; Pork skin; Sausage

Indexed keywords

EMULSIFICATION; FRUITS; MIXTURES;

EMULSION STABILITY; GREEN BANANA FLOUR; MICROBIOLOGICAL QUALITY; MODIFIED TREATMENTS; SAUSAGE; SENSORY ACCEPTABILITIES; SENSORY PROPERTIES; TEXTURE PARAMETERS;

MEATS;

EMULSION; FAT INTAKE; FAT SUBSTITUTE; PROTEIN INTAKE;

ADOLESCENT; ADULT; ANALYSIS; ANIMAL; CHEMISTRY; COLOR; CONSUMER ATTITUDE; COOKING; EMULSION; FAT INTAKE; FAT SUBSTITUTE; FEMALE; FLOUR; FOOD CONTAMINATION; FOOD CONTROL; FOOD HANDLING; FOOD QUALITY; HUMAN; MALE; MEAT; MICROBIOLOGY; MIDDLE AGED; MUSA; PH; PIG; PROTEIN INTAKE; TASTE; YOUNG ADULT;

ADOLESCENT; ADULT; ANIMALS; COLOR; CONSUMER BEHAVIOR; COOKING; DIETARY FATS; DIETARY PROTEINS; EMULSIONS; FAT SUBSTITUTES; FEMALE; FLOUR; FOOD CONTAMINATION; FOOD HANDLING; FOOD MICROBIOLOGY; FOOD QUALITY; HUMANS; HYDROGEN-ION CONCENTRATION; MALE; MEAT PRODUCTS; MIDDLE AGED; MUSA; SWINE; TASTE; YOUNG ADULT;

EID: 84973341993     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2016.06.001     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, 37(6):437-443. 10.1111/jfq.12104.
2. Álvarez D., Barbut S. Effect of inulin, β-glucan and their mixtures on emulsion stability, color and textural parameters of cooked meat batters. Meat Science 2013, 94(3):320-327. 10.1016/j.meatsci.2013.02.011.
3. Anderson E.T., Berry B.W. Effects of inner pea fiber on fat retention and cooking yield in high fat ground beef. Food Research International 2001, 34(8):689-694. 10.1016/S0963-9969(01)00089-8.
4. Association of Official Analytical Chemistry (AOAC) Official methods of analysis 2005, AOAC International, Maryland. 17th ed.
5. Bastos S.C., Pimenta M.E.S.G., Pimenta C.J., Reis T.A., Nunes C.A., Pinheiro A.C.M., Leal R.S. Alternative fat substitutes for beef burger: Technological and sensory characteristics. Journal of Food Science and Technology 2014, 51(9):2046-2053. 10.1007/s13197-013-1233-2.
6. Benelli J., Toniazzo G., Prestes R.C., Tres M.V. Development and utilization of pork skin emulsion in mortadella as a soy protein substitute. International Food Research Journal 2015, 22(5):2126-2132.
7. Bortnowska G., Balejko J., Schube V., Tokarczyk G., Krzemińska N., Mojka K. Stability and physicochemical properties of model salad dressings prepared with pregelatinized potato starch. Carbohydrate Polymers 2014, 111:624-632. 10.1016/j.carbpol.2014.05.015.
8. Cáceres E., García M.L., Selgas M.D. Design of a new cooked meat sausage enriched with calcium. Meat Science 2006, 73(2):368-377. 10.1016/j.meatsci.2005.12.016.
9. Campagnol P.C.B., dos Santos B.A., Wagner R., Terra N.N., Rodrigues Pollonio M.A. Amorphous cellulose gel as a fat substitute in fermented sausages. Meat Science 2012, 90(1):36-42. 10.1016/j.meatsci.2011.05.026.
10. Chang H.C., Carpenter J.A. Optimizing quality of frankfurters containing oat bran and added water. Journal of Food Science 1997, 62(1):194-197. 10.1111/j.1365-2621.1997.tb04398.x.
11. 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 replacers. Meat Science 2013, 93(4):849-854. 10.1016/j.meatsci.2012.11.054.
12. Choi Y.S., Park K.S., Kim H.W., Hwang K.E., Song D.H., Choi M.-S., Kim C.J. 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. 10.1016/j.meatsci.2012.11.025.
13. Colmenero F.J., 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. 10.1016/j.meatsci.2004.11.011.
14. Desmond E.M., Troy D.J., Buckley D.J. The effects of tapioca starch, oat fibre and whey protein on the physical and sensory properties of low-fat beef burgers. LWT - Food Science and Technology 1998, 31(7-8):653-657. 10.1006/fstl.1998.0415.
15. Downes F.P., Ito H. Compendium of methods for the microbiological examination of foods 2001, American Public Health Association, Washington. 4th ed. A. P. H. Association (Ed.).
16. European Parliament Regulation (EC) no 1924/2006 of the European Parliament and of the council of 20 December 2006 on nutrition and health claims made on foods. Official Journal of the European Union 2006, (L 404/9-L 404/25).
17. FAOSTAT. (2014). FAO statistics division 2013. (Retrieved February 23, 2016, from) http://www.faostat.fao.org.
18. Faria M.O., Cipriano T.M., da Cruz A.G., dos Santos B.A., Pollonio M.A.R., Campagnol P.C.B. Properties of bologna-type sausages with pork back-fat replaced with pork skin and amorphous cellulose. Meat Science 2015, 104:44-51. 10.1016/j.meatsci.2015.02.002.
19. Feiner G. Meat products handbook: Practical science and techonology 2006, CRC Press, Boca Raton.
20. Francis F.J., Clydesdale F.M. Food colorimetry: Theory and applications 1975, AVI Publishing Co., Westport.
21. Fuentes-Zaragoza E., Riquelme-Navarrete M.J., Sánchez-Zapata E., Pérez-Álvarez J.A. Resistant starch as functional ingredient: A review. Food Research International 2010, 43(4):931-942. 10.1016/j.foodres.2010.02.004.
22. 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. 10.1016/j.meatsci.2013.06.005.
23. Jiménez Colmenero F. Relevant factors in strategies for fat reduction in meat products. Trends in Food Science & Technology 2000, 11(2):56-66. 10.1016/S0924-2244(00)00042-X.
24. Kastorini C.-M., Milionis H.J., Ioannidi A., Kalantzi K., Nikolaou V., Vemmos K.N., Panagiotakos D.B. Adherence to the Mediterranean diet in relation to acute coronary syndrome or stroke nonfatal events: A comparative analysis of a case/case-control study. American Heart Journal 2011, 162(4):717-724. 10.1016/j.ahj.2011.07.012.
25. Khalil A.H. Quality characteristics of low-fat beef patties formulated with modified corn starch and water. Food Chemistry 2000, 68(1):61-68. 10.1016/S0308-8146(99)00156-9.
26. Ktari N., Smaoui S., Trabelsi I., Nasri M., Ben Salah R. Chemical composition, techno-functional and sensory properties and effects of three dietary fibers on the quality characteristics of Tunisian beef sausage. Meat Science 2014, 96(1):521-525. 10.1016/j.meatsci.2013.07.038.
27. Kumar V., Biswas A.K., Sahoo J., Chatli M.K., Sivakumar S. Quality and storability of chicken nuggets formulated with green banana and soybean hulls flours. Journal of Food Science and Technology 2013, 50(6):1058-1068. 10.1007/s13197-011-0442-9.
28. 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. 10.1016/j.meatsci.2012.06.026.
29. Mansour E.H., Khalil A.H. Characteristics of low-fat beefburger as influenced by various types of wheat fibers. Food Research International 1997, 30(3-4):199-205. 10.1016/S0963-9969(97)00043-4.
30. Meilgaard M., Civille G.V., C.B. Sensory evaluation tecniques 2006, CRC Press, Boca Raton. 4th ed.
31. da Mota R.V., Lajolo F.M., Cordenunsi B.R., Ciacco C. Composition and functional properties of banana flour from different varieties. Starch - Stärke 2000, 52(2-3):63-68. 10.1002/(SICI)1521-379X(200004)52:2/3<63::AID-STAR63>3.0.CO;2-V.
32. Park J.W. Functional protein additives in surimi gels. Journal of Food Science 1994, 59(3):525-527. 10.1111/j.1365-2621.1994.tb05554.x.
33. Parks L.L., Carpenter J.A. Functionality of six nonmeat proteins in meat emulsion systems. Journal of Food Science 1987, 52(2):271-274. 10.1111/j.1365-2621.1987.tb06590.x.
34. Petersson K., Godard O., Eliasson A.C., Tornberg E. The effects of cereal additives in low-fat sausages and meatballs. Part 2: Rye bran, oat bran and barley fibre. Meat Science 2014, 96(1):503-508. 10.1016/j.meatsci.2013.08.019.
35. Pietrasik Z., Janz J.A.M. Utilization of pea flour, starch-rich and fiber-rich fractions in low fat bologna. Food Research International 2010, 43(2):602-608. 10.1016/j.foodres.2009.07.017.
36. 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. 10.1016/j.meatsci.2008.03.006.
37. Raigond P., Ezekiel R., Raigond B. Resistant starch in food: A review. Journal of the Science of Food and Agriculture 2015, 95(10):1968-1978. 10.1002/jsfa.6966.
38. 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. 10.1016/S0309-1740(02)00178-X.
39. Silva G.J.C. Colesterol: O mito do colesterol e doenças coronarianas em poedeiras e no homem. Avicultura Ciência & Tecnologia 1995, 3(15):2-4.
40. Stone H., Bleibaum R.N., Thomas H.A. Sensory evaluation practices 2012, Academic Press, New York. 4th ed. A. Press (Ed.).
41. Tomaschunas M., Zörb R., Fischer J., Köhn E., Hinrichs J., Busch-Stockfisch M. Changes in sensory properties and consumer acceptance of reduced fat pork Lyon-style and liver sausages containing inulin and citrus fiber as fat replacers. Meat Science 2013, 95(3):629-640. 10.1016/j.meatsci.2013.06.002.
42. Tribess T.B., Hernández-Uribe J.P., Méndez-Montealvo M.G.C., Menezes E.W., Bello-Perez L.A., Tadini C.C. Thermal properties and resistant starch content of green banana flour (Musa cavendishii) produced at different drying conditions. LWT - Food Science and Technology 2009, 42(5):1022-1025. 10.1016/j.lwt.2008.12.017.
43. Tsai S.J., Unklesbay N., Unklesbay K., Clarke A. Textural properties of restructured beef products with five binders at four isothermal temperatures. Journal of Food Quality 1998, 21(5):397-410. 10.1111/j.1745-4557.1998.tb00531.x.
44. World Health Organization Preventing chronic diseases: a vital investment. 2009, (Retrieved February 23, 2015, from). http://www.who.int/chp/chronic_disease_report/en.
45. Zhuang X., Han M., Kang Z., Wang K., Bai Y., Xu X., Zhou G. Effects of the sugarcane dietary fiber and pre-emulsified sesame oil on low-fat meat batter physicochemical property, texture, and microstructure. Meat Science 2016, 113:107-115. 10.1016/j.meatsci.2015.11.007.