Artículos de revistas
Low-fat meat sausages with fish oil: Optimization of milk proteins and carrageenan contents using response surface methodology
Fecha
2014-02Registro en:
Marchetti, Lucas; Andres, Silvina Cecilia; Califano, Alicia Noemi; Low-fat meat sausages with fish oil: Optimization of milk proteins and carrageenan contents using response surface methodology; Elsevier; Meat Science; 96; 3; 2-2014; 1297-1303
0309-1740
Autor
Marchetti, Lucas
Andres, Silvina Cecilia
Califano, Alicia Noemi
Resumen
Response surface methodology was used to analyze the effect of milk proteins and 2:1 κ:ι-carrageenans on cooking loss (CL), weight lost by centrifugation (WLC) and texture attributes of low-fat meat sausages with pre-emulsified fish oil. A central-composite design was used to develop models for the objective responses. Changes in carrageenans affected more the responses than milk proteins levels. Convenience functions were calculated for CL, WLC, hardness, and springiness of the product. Responses were optimized simultaneously minimizing CL and WLC; ranges for hardness and springiness corresponded to commercial products (20 g of pork fat/100 g). The optimum corresponded to 0.593 g of carrageenans/100 g and 0.320 g of milk proteins and its total lipid content was 6.3 g/100 g. This formulation was prepared and evaluated showing a good agreement between predicted and experimental responses. These additives could produce low-fat meat sausages with preemulsified fish oil with good nutritional quality and similar characteristics than traditional ones.