Fructooligosaccharides as a fat replacer in fermented cooked sausages

dc.creatordos Santos, BA
dc.creatorCampagnol, PCB
dc.creatorPacheco, MTB
dc.creatorPollonio, MAR
dc.date2012
dc.dateJUN
dc.date2014-07-30T17:37:14Z
dc.date2015-11-26T17:43:52Z
dc.date2014-07-30T17:37:14Z
dc.date2015-11-26T17:43:52Z
dc.date.accessioned2018-03-29T00:25:58Z
dc.date.available2018-03-29T00:25:58Z
dc.identifierInternational Journal Of Food Science And Technology. Wiley-blackwell, v. 47, n. 6, n. 1183, n. 1192, 2012.
dc.identifier0950-5423
dc.identifierWOS:000304086800011
dc.identifier10.1111/j.1365-2621.2012.02958.x
dc.identifierhttp://www.repositorio.unicamp.br/jspui/handle/REPOSIP/67226
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/67226
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1287714
dc.descriptionFermented cooked sausages with a 50% reduction in pork back fat and addition of 0%, 3%, 6% or 9% of fructooligosaccharides (FOS) were produced and studied during manufacturing and storage. Their production was monitored by physicochemical (pH, water activity, weight loss, proximate composition, colour and texture profiles) and microbiological analysis (aerobic mesophiles, lactic acid bacteria, and total and faecal coliforms). During storage, it was evaluated the sensory properties, stability to lipid oxidation and microbiological safety. The final fat content of the control was 27.54%. F0, F3, F6 and F9 treatments had final fat contents of 17.63%, 17.55%, 17.91% and 17.59%, respectively, representing an approximately 40% reduction in the fat content. The simple reduction in pork back fat without fat substitute adversely affected the technological and sensory properties of the fermented cooked sausages, but the addition of FOS suppressed the defects caused by the fat reduction. The content of FOS did not changed during storage, indicating that this functional prebiotic compound can be used for developing of reduced fat fermented meat products.
dc.description47
dc.description6
dc.description1183
dc.description1192
dc.languageen
dc.publisherWiley-blackwell
dc.publisherHoboken
dc.publisherEUA
dc.relationInternational Journal Of Food Science And Technology
dc.relationInt. J. Food Sci. Technol.
dc.rightsfechado
dc.rightshttp://olabout.wiley.com/WileyCDA/Section/id-406071.html
dc.sourceWeb of Science
dc.subjectFermentation
dc.subjectmeat products
dc.subjectprebiotics
dc.subjectStarter Cultures
dc.subjectQuality Characteristics
dc.subjectMeat-products
dc.subjectPork Backfat
dc.subjectDietary-fat
dc.subjectOlive Oil
dc.subjectLevel
dc.subjectFrankfurters
dc.subjectSucuk
dc.subjectOligosaccharides
dc.titleFructooligosaccharides as a fat replacer in fermented cooked sausages
dc.typeArtículos de revistas


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