| dc.contributor | Universidade Estadual Paulista (UNESP) | |
| dc.creator | Schmiele, Marcio | |
| dc.creator | Chiarinelli Nucci Mascarenhas, Maria Cristina | |
| dc.creator | Silva Barretto, Andrea Carla da | |
| dc.creator | Rodrigues Pollonio, Manse Aparecida | |
| dc.date | 2015-10-21T13:14:11Z | |
| dc.date | 2016-10-25T21:00:33Z | |
| dc.date | 2015-10-21T13:14:11Z | |
| dc.date | 2016-10-25T21:00:33Z | |
| dc.date | 2015-04-01 | |
| dc.date.accessioned | 2017-04-06T09:01:36Z | |
| dc.date.available | 2017-04-06T09:01:36Z | |
| dc.identifier | Lwt-food Science And Technology, v. 61, n. 1, p. 105-111, 2015. | |
| dc.identifier | 0023-6438 | |
| dc.identifier | http://hdl.handle.net/11449/128832 | |
| dc.identifier | http://acervodigital.unesp.br/handle/11449/128832 | |
| dc.identifier | http://dx.doi.org/10.1016/j.lwt2014.11.037 | |
| dc.identifier | WOS:000348953100015 | |
| dc.identifier | http://www.sciencedirect.com/science/article/pii/S0023643814007403 | |
| dc.identifier.uri | http://repositorioslatinoamericanos.uchile.cl/handle/2250/939388 | |
| dc.description | Fat 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.description | Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq) | |
| dc.description | Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES) | |
| dc.language | eng | |
| dc.publisher | Elsevier B.V. | |
| dc.relation | Lwt-food Science And Technology | |
| dc.rights | info:eu-repo/semantics/closedAccess | |
| dc.subject | Fat substitute | |
| dc.subject | Amorphous cellulose fiber | |
| dc.subject | Meat emulsion | |
| dc.subject | Emulsion stability | |
| dc.subject | Texture | |
| dc.title | Dietary fiber as fat substitute in emulsified and cooked meat model system | |
| dc.type | Otro | |
