Impact of fructooligosaccharides and probiotic strains on the quality parameters of low-fat Spanish Salchichón

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MetadadosDescriçãoIdioma
Autor(es): dc.contributorUniversidade Estadual Paulista (Unesp)-
Autor(es): dc.contributorCentro Tecnológico de la Carne de Galicia-
Autor(es): dc.creatorBis-Souza, Camila V. [UNESP]-
Autor(es): dc.creatorPateiro, Mirian-
Autor(es): dc.creatorDomínguez, Rubén-
Autor(es): dc.creatorPenna, Ana L.B. [UNESP]-
Autor(es): dc.creatorLorenzo, José M.-
Autor(es): dc.creatorSilva Barretto, Andrea C. [UNESP]-
Data de aceite: dc.date.accessioned2022-02-22T00:23:00Z-
Data de disponibilização: dc.date.available2022-02-22T00:23:00Z-
Data de envio: dc.date.issued2020-12-11-
Data de envio: dc.date.issued2020-12-11-
Data de envio: dc.date.issued2019-12-31-
Fonte completa do material: dc.identifierhttp://dx.doi.org/10.1016/j.meatsci.2019.107936-
Fonte completa do material: dc.identifierhttp://hdl.handle.net/11449/197933-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/11449/197933-
Descrição: dc.descriptionThe substitution of dietary fiber and probiotic strains to reduce fat content of fermented sausages has been used for the development of innovative and healthier meat products. For this study, pork back fat was partially replaced by fructooligosaccharides (FOS) and the probiotic strains Lactobacillus paracasei and Lactobacillus rhamanosus. The fat replacement resulted in a significant decrease (P ≤.05) in fat content (29%) compared with the control formulation (no fat substitution). The addition of FOS did not have a significant effect on microbial counts; however, reductions in Enterobacteriaceae and yeast were observed when Lactobacillus strains were also incorporated. The inclusion of FOS and probiotic strains did not show any significant effect on lipid oxidation and proteolysis. The partial fat replacement and the addition of Lactobacillus rhamanosus GG as probiotic strain in Spanish Salchichón can be considered a successful reformulation strategy for the meat product market.-
Descrição: dc.descriptionCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)-
Descrição: dc.descriptionCYTED Ciencia y Tecnología para el Desarrollo-
Descrição: dc.descriptionDepartment of Food Technology and Engineering UNESP – São Paulo State University, Street Cristóvão Colombo, 2265-
Descrição: dc.descriptionCentro Tecnológico de la Carne de Galicia, Avda. Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas-
Descrição: dc.descriptionDepartment of Food Technology and Engineering UNESP – São Paulo State University, Street Cristóvão Colombo, 2265-
Descrição: dc.descriptionCYTED Ciencia y Tecnología para el Desarrollo: 119RT0568-
Idioma: dc.languageen-
Relação: dc.relationMeat Science-
???dc.source???: dc.sourceScopus-
Palavras-chave: dc.subjectFat substitutes-
Palavras-chave: dc.subjectFermented meat product-
Palavras-chave: dc.subjectFunctional-
Palavras-chave: dc.subjectHealthy-
Palavras-chave: dc.subjectPrebiotic fiber-
Título: dc.titleImpact of fructooligosaccharides and probiotic strains on the quality parameters of low-fat Spanish Salchichón-
Tipo de arquivo: dc.typelivro digital-
Aparece nas coleções:Repositório Institucional - Unesp

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