Can dietary fiber improve the technological characteristics and sensory acceptance of low-fat Italian type salami?

Registro completo de metadados
MetadadosDescriçãoIdioma
Autor(es): dc.contributorUniversidade Estadual Paulista (Unesp)-
Autor(es): dc.contributorUniversidade Estadual de Campinas (UNICAMP)-
Autor(es): dc.creatorBis-Souza, C. V. [UNESP]-
Autor(es): dc.creatorOzaki, M. M.-
Autor(es): dc.creatorVidal, V. A.S.-
Autor(es): dc.creatorPollonio, M. A.R.-
Autor(es): dc.creatorPenna, A. L.B. [UNESP]-
Autor(es): dc.creatorBarretto, A. C.S. [UNESP]-
Data de aceite: dc.date.accessioned2022-02-22T00:23:30Z-
Data de disponibilização: dc.date.available2022-02-22T00:23:30Z-
Data de envio: dc.date.issued2020-12-11-
Data de envio: dc.date.issued2020-12-11-
Data de envio: dc.date.issued2020-03-01-
Fonte completa do material: dc.identifierhttp://dx.doi.org/10.1007/s13197-019-04133-6-
Fonte completa do material: dc.identifierhttp://hdl.handle.net/11449/198092-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/11449/198092-
Descrição: dc.descriptionTo meet the needs of new consumers, meat researchers need to develop healthier products. Dietary fibers can be added for structural purposes, to present functional characteristics or to change the composition of the final product. In this study, mixture design was used to investigate the effects of partial substitution of pork fat by inulin, fructooligosaccharides and α-cyclodextrin on the technological and sensory quality characteristics of low-fat Italian type salami. The partial substitution of fat using dietary fibers shows no effect on weight loss, Aw and pH during ripening time. However, the addition of up to 2% α-cyclodextrin increased lightness and reduced redness and yellowness. Up to 2% of inulin or fructooligosaccharides added improved the sensory acceptance, texture parameters and redness. Healthier low-fat Italian type salami can be produced using inulin or fructooligosaccharides as fat substitute for pork fat and still obtain good technological and sensorial results.-
Descrição: dc.descriptionMeat and Meat Products Laboratory Department of Food Technology and Engineering UNESP – São Paulo State University, Street Cristóvão Colombo, 2265-
Descrição: dc.descriptionDepartment of Food Technology School of Food Engineering University of Campinas UNICAMP, Street Monteiro Lobato, 80-
Descrição: dc.descriptionMilk and Dairy Products Laboratory Department of Food Technology and Engineering UNESP – São Paulo State University, Street Cristóvão Colombo, 2265-
Descrição: dc.descriptionMeat and Meat Products Laboratory Department of Food Technology and Engineering UNESP – São Paulo State University, Street Cristóvão Colombo, 2265-
Descrição: dc.descriptionMilk and Dairy Products Laboratory Department of Food Technology and Engineering UNESP – São Paulo State University, Street Cristóvão Colombo, 2265-
Formato: dc.format1003-1012-
Idioma: dc.languageen-
Relação: dc.relationJournal of Food Science and Technology-
???dc.source???: dc.sourceScopus-
Palavras-chave: dc.subjectFat substitute-
Palavras-chave: dc.subjectFermented sausage-
Palavras-chave: dc.subjectFructooligosaccharides-
Palavras-chave: dc.subjectImproved redness-
Palavras-chave: dc.subjectInulin-
Palavras-chave: dc.subjectα-Cyclodextrin-
Título: dc.titleCan dietary fiber improve the technological characteristics and sensory acceptance of low-fat Italian type salami?-
Tipo de arquivo: dc.typelivro digital-
Aparece nas coleções:Repositório Institucional - Unesp

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