Avaliação da aplicação de inulina em salame tipo milano

Abstract

Considering the importance of health food consumption, the aim of this research was to evaluate the application of inulin (vegetal fibre), followed by the reduction (%) of fat in Milano type salami. Four formulations were developed called F1 (1.0% inulin and 15% fat), F2 (2.0% inulin and 10% fat), F3 (3.0% inulin, 5% fat) and C (control) formulation. The samples were subjected to a fermentation process for 28 days, when we controlled the temperature and relative humidity. Samples were collected at five time intervals in the following days: 1, 7, 14, 21 and 28, and we could determine the lens color (L*, a* and b*), as well as the pH and the weight loss (PP). At the end of the fermentation process, we could determine the lipid content, the moisture and the microbiological and sensory evaluations. The L* value at the end of the 28 day process for the samples C, F1, F2 and F3 were respectively 58.00, 59.16, 52.37 and 50.13. All samples have showed a gradual loss of brightness and F2 and F3 samples have differed from C and F1 (p <0.05). The final values of a* ranged from 9.09 to 10.34 and they did not differ among themselves (p <0.05). The samples of salami C, F1, F2 and F3 showed respectively a final pH of 4.94, 5.08, 5.12 and 4.91; and C and F3 samples differ from samples F1 and F2 (p <0 , 05). The PP was approximately 25%, and the sample F3 showed the highest PP (29.43%). The final moisture content was 38.22%, 45.46%, 41.20% and 43.53 respectively for the samples C, F1, F2 and F3, and only C and F1 samples differed. The lipid content for samples C, F1, F2 and F3 were respectively 23.54%, 18.12%, 16.18% and 8.57%. The microbiological analysis showed to be consistent with the standards allowed by law. And the results for the sensory analysis of samples C, F1, F2, and F3 for the following attributes were respectively: Flavor 7.34, 7.46, 7.68 and 7.88; Texture 7.05, 7.23, 7.33 and 7.31 and Overall evaluation 7.21, 7.33, 7.48 and 7.55. We can concluded that the sample F3 (3% inulin) showed a reduced fat content and a good sensorial acceptability, demonstrating the possibility of applying the inulin for reducing the fat content without interfering with the specific characteristics of the Milano type salami.