title: Low-fat meat sausages with fish oil: optimization of milk proteins and carrageenan contents using response surface methodology.
abstract: Response surface methodology was used to analyze the effect of milk proteins and 2:1 κ:ι-carrageenans on cooking loss (CL), weight lost by centrifugation (WLC) and texture attributes of low-fat meat sausages with pre-emulsified fish oil. A central-composite design was used to develop models for the objective responses. Changes in carrageenans affected more the responses than milk proteins levels. Convenience functions were calculated for CL, WLC, hardness, and springiness of the product. Responses were optimized simultaneously minimizing CL and WLC; ranges for hardness and springiness corresponded to commercial products (20 g of pork fat/100 g). The optimum corresponded to 0.593 g of carrageenans/100 g and 0.320 g of milk proteins and its total lipid content was 6.3 g/100 g. This formulation was prepared and evaluated showing a good agreement between predicted and experimental responses. These additives could produce low-fat meat sausages with pre-emulsified fish oil with good nutritional quality and similar characteristics than traditional ones.
authors.affiliation: Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), CONICET, Facultad de Ciencias Exactas, UNLP, 47 y 116, La Plata 1900, Argentina.
authors.forename: L
authors.initials: L
authors.lastname: Marchetti
authors.affiliation: Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), CONICET, Facultad de Ciencias Exactas, UNLP, 47 y 116, La Plata 1900, Argentina. Electronic address: scandres@biol.unlp.edu.ar.
authors.forename: S C
authors.initials: SC
authors.lastname: Andrés
authors.affiliation: Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), CONICET, Facultad de Ciencias Exactas, UNLP, 47 y 116, La Plata 1900, Argentina.
authors.forename: A N
authors.initials: AN
authors.lastname: Califano
mesh_terms: D000818:Animals; D002351:Carrageenan / Q000032:analysis*; D003296:Cooking; D004041:Dietary Fats / Q000032:analysis; D004655:Emulsions / Q000737:chemistry; D005395:Fish Oils / Q000032:analysis; D005511:Food Handling; D008461:Meat Products / Q000032:analysis*; D008894:Milk Proteins / Q000032:analysis*; D013552:Swine
chemical_list: D004041:Dietary Fats; D004655:Emulsions; D005395:Fish Oils; D008894:Milk Proteins; D002351:Carrageenan
keywords: Fish oil; Low-fat meat sausages; Optimization; Response surface methodology; Texture; Water-binding properties