Properties Of Bologna-type Sausages With Pork Back-fat Replaced With Pork Skin And Amorphous Cellulose

dc.creatorde Oliveira Faria M.
dc.creatorCipriano T.M.
dc.creatorda Cruz A.G.
dc.creatorSantos B.A.D.
dc.creatorPollonio M.A.R.
dc.creatorCampagnol P.C.B.
dc.date2015
dc.date2015-06-25T12:51:23Z
dc.date2015-11-26T15:03:05Z
dc.date2015-06-25T12:51:23Z
dc.date2015-11-26T15:03:05Z
dc.date.accessioned2018-03-28T22:13:57Z
dc.date.available2018-03-28T22:13:57Z
dc.identifier
dc.identifierMeat Science. Elsevier Ltd, v. 104, n. , p. 44 - 51, 2015.
dc.identifier3091740
dc.identifier10.1016/j.meatsci.2015.02.002
dc.identifierhttp://www.scopus.com/inward/record.url?eid=2-s2.0-84922775682&partnerID=40&md5=f05a5e6d00f8c98a9b57a0b91f35c719
dc.identifierhttp://www.repositorio.unicamp.br/handle/REPOSIP/85246
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/85246
dc.identifier2-s2.0-84922775682
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1256531
dc.descriptionBologna-type sausages were produced with 50% of their pork back-fat content replaced with gels elaborated with different ratios of pork skin, water, and amorphous cellulose (1:1:0, 1:1:0.1, 1:1:0.2, 1:1:0.3, and 1:1:0.4). The impact of such replacement on the physico-chemical characteristics and the consumer sensory profiling was evaluated. The modified treatments had 42% less fat, 18% more protein, and 8% more moisture than the control group. Treatments with amorphous cellulose had a lower cooking loss and higher emulsion stability. High amorphous cellulose content (1:1:0.3 and 1:1:0.4) increased hardness, gumminess, and chewiness. The gel formulated with the ratio of 1:1:0.2 (pork skin: water: amorphous cellulose gel) provided a sensory sensation similar to that provided by fat and allowed products of good acceptance to be obtained. Therefore, a combination of pork skin and amorphous cellulose is useful in improving technological quality and producing healthier and sensory acceptable bologna-type sausages. •We used pork skin (PS) and amorphous cellulose (AC) as fat replacers in sausages.
dc.description104
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dc.description44
dc.description51
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dc.languageen
dc.publisherElsevier Ltd
dc.relationMeat Science
dc.rightsfechado
dc.sourceScopus
dc.titleProperties Of Bologna-type Sausages With Pork Back-fat Replaced With Pork Skin And Amorphous Cellulose
dc.typeArtículos de revistas


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