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| Content Provider | World Health Organization (WHO)-Global Index Medicus |
|---|---|
| Author | Alves, Larissa Aparecida Agostinho Dos Santos Lorenzo, José Manuel Gonçalves, Carlos Antonio Alvarenga Santos, Bibiana Alves Dos Heck, Rosane Teresinha Cichoski, Alexandre José Campagnol, Paulo Cezar Bastianello |
| Description | Country affiliation: Brazil Author Affiliation: Alves LA ( Instituto Federal de Educação, Ciência e Tecnologia do Triângulo Mineiro, CEP 38064-300 Uberaba, Minas Gerais, Brazil.); Lorenzo JM ( Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, San Cibrán das Viñas, Rúa Galicia N 4, Ourense, Spain.); Gonçalves CA ( Instituto Federal de Educação, Ciência e Tecnologia do Triângulo Mineiro, CEP 38064-300 Uberaba, Minas Gerais, Brazil.); Santos BA ( Universidade Estadual de Campinas, CEP 13083-862 Campinas, São Paulo, Brazil.); Heck RT ( Universidade Federal de Santa Maria, CEP 97105-900 Santa Maria, Rio Grande do Sul, Brazil.); Cichoski AJ ( Universidade Federal de Santa Maria, CEP 97105-900 Santa Maria, Rio Grande do Sul, Brazil.); Campagnol PC ( Instituto Federal de Educação, Ciência e Tecnologia do Triângulo Mineiro, CEP 38064-300 Uberaba, Minas Gerais, Brazil) |
| Abstract | The effect of pork skin (PS) and green banana flour (GBF) on the physicochemical, technological, microbiological, and sensory properties of Bologna-type sausages was assessed. For this propose, six batches were manufactured: control (formulated with 20% fat) and five treatments replacing 20%, 40%, 60%, 80%, and 100% of pork-fat by a mixture of PS, water, and GBF (1:2:2). Fat contents significantly (P<0.05) decreased, while moisture, resistant starch and ash levels significantly (P<0.05) increased with the addition of PS and GBF gel. Lower cooking loss and higher emulsion stability (P<0.05) were observed in the modified treatments. No difference was observed between the treatments for the microbiological quality. The substitution of up to 60% fat did not influence (P>0.05) on color (L*, a*, b*, and whiteness), texture parameters, and sensory acceptability. Therefore, healthier Bologna type sausages could be produced by replacing up to 60% of the fat with a mixture of PS, water, and GBF without depreciating product's quality. |
| File Format | HTM / HTML |
| ISSN | 03091740 |
| Journal | Meat Science |
| Volume Number | 121 |
| e-ISSN | 18734138 |
| Language | English |
| Publisher | Elsevier |
| Publisher Date | 2016-11-01 |
| Publisher Place | Great Britain (UK) |
| Access Restriction | One Nation One Subscription (ONOS) |
| Content Type | Text |
| Resource Type | Article |
| Subject | Food Science |
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