Dietary fiber as fat substitute in emulsified and cooked meat model system

dc.contributorUniversidade Estadual de Campinas (UNICAMP)
dc.contributorUniversidade Estadual Paulista (Unesp)
dc.creatorSchmiele, Marcio
dc.creatorChiarinelli Nucci Mascarenhas, Maria Cristina
dc.creatorSilva Barretto, Andrea Carla da [UNESP]
dc.creatorRodrigues Pollonio, Manse Aparecida
dc.date2015-10-21T13:14:11Z
dc.date2015-10-21T13:14:11Z
dc.date2015-04-01
dc.date.accessioned2023-09-12T06:41:37Z
dc.date.available2023-09-12T06:41:37Z
dc.identifierhttp://www.sciencedirect.com/science/article/pii/S0023643814007403
dc.identifierLwt-food Science And Technology, v. 61, n. 1, p. 105-111, 2015.
dc.identifier0023-6438
dc.identifierhttp://hdl.handle.net/11449/128832
dc.identifier10.1016/j.lwt2014.11.037
dc.identifierWOS:000348953100015
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/8778177
dc.descriptionFat intake has been associated with increased risk of cardiovascular disease, obesity, and diabetes. The aim of this study was to reformulate meat products using amorphous cellulose fiber (Z-trim(R)) as a fat substitute. Based on a Response Surface Methodology, an emulsified and cooked meat model system was carried out with a standard formulation with 20 g/100 g pork fat, and replacement levels of pork fat (from 0 to 20 g/100 g) by amorphous cellulose fiber (from 0 to 1.5 g/100 g). The independent variables within the levels studied influenced the dependent variables emulsion stability (from 73.64 to 91.76 g/100 g), firmness (from 27.32 to 48.02 N), hardness (from 50.86 to 83.00 N), b* color coordinate (14 days) (from 13.08 to 14.45), and weight loss during storage (from 1.88 to 5.16 g/100 g). Comparing the fitted models to the results of the standard sample, it is possible to obtain products with 1.3 g/100 g amorphous cellulose fiber and 10 g/100 g pork fat (50% fat reduction), with technological characteristics similar to the standard sample. (C) 2014 Elsevier Ltd. All rights reserved.
dc.descriptionConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.descriptionCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
dc.descriptionUniv Estadual Campinas, Fac Food Engn, Dept Food Technol, BR-13083862 Campinas, SP, Brazil
dc.descriptionSao Paulo State Univ, UNESP, Dept Food Technol &Engn, BR-15054000 Sao Jose Do Rio Preto, SP, Brazil
dc.descriptionSao Paulo State Univ, UNESP, Dept Food Technol &Engn, BR-15054000 Sao Jose Do Rio Preto, SP, Brazil
dc.format105-111
dc.languageeng
dc.publisherElsevier B.V.
dc.relationLwt-food Science And Technology
dc.relation3.129
dc.relation1,339
dc.rightsAcesso restrito
dc.sourceWeb of Science
dc.subjectFat substitute
dc.subjectAmorphous cellulose fiber
dc.subjectMeat emulsion
dc.subjectEmulsion stability
dc.subjectTexture
dc.titleDietary fiber as fat substitute in emulsified and cooked meat model system
dc.typeArtigo


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