title: Amorphous cellulose gel as a fat substitute in fermented sausages.
abstract: Fermented sausages were produced with 25%, 50%, 75% or 100% of their pork back fat content replaced by amorphous cellulose gel. The sausage production was monitored with physical, chemical and microbiological analyses. The final products were submitted to a consumer study, and the volatile compounds of the final products were extracted by solid-phase microextraction and analyzed by GC/MS. The reformulated fermented sausages had significant reductions in fat and cholesterol, and the volatile compounds derived from lipid oxidation were also reduced in the final products. These results suggest that the substitution of up to 50% of the pork back fat content by amorphous cellulose gel can be accomplished without a loss of product quality, enabling the production of fermented sausages with the levels of fat and cholesterol decreased by approximately 45% and 15%, respectively.
authors.affiliation: Universidade Estadual de Campinas, CEP 13083-862, Campinas, São Paulo, Brazil. paulocampagnol@yahoo.com.br
authors.forename: Paulo Cezar Bastianello
authors.initials: PC
authors.lastname: Campagnol
authors.forename: Bibiana Alves
authors.initials: BA
authors.lastname: dos Santos
authors.forename: Roger
authors.initials: R
authors.lastname: Wagner
authors.forename: Nelcindo Nascimento
authors.initials: NN
authors.lastname: Terra
authors.forename: Marise Aparecida
authors.initials: MA
authors.lastname: Rodrigues Pollonio
mesh_terms: D000818:Animals; D002417:Cattle; D002482:Cellulose / Q000737:chemistry*; D003258:Consumer Behavior; D019358:Fat Substitutes / Q000737:chemistry*; D005285:Fermentation; D005519:Food Preservation; D005782:Gels / Q000737:chemistry*; D006801:Humans; D008461:Meat Products / Q000032:analysis* / Q000592:standards; D013552:Swine
chemical_list: D019358:Fat Substitutes; D005782:Gels; D002482:Cellulose