title: Fat substitutes in processing of sausages using piramutaba waste.
abstract: The aim of this study was to evaluate fat substitute in processing of sausages prepared with surimi of waste from piramutaba filleting. The formulation ingredients were mixed with the fat substitutes added according to a fractional planning 2(4-1), where the independent variables, manioc starch (Ms), hydrogenated soy fat (F), texturized soybean protein (Tsp) and carrageenan (Cg) were evaluated on the responses of pH, texture (Tx), raw batter stability (RBS) and water holding capacity (WHC) of the sausage. Fat substitutes were evaluated in 11 formulations and the results showed that the greatest effects on the responses were found to Ms, F and Cg, being eliminated from the formulation Tsp. To find the best formulation for processing piramutaba sausage was made a complete factorial planning of 2(3) to evaluate the concentrations of fat substitutes in an enlarged range. The optimum condition found for fat substitutes in the sausages formulation were carrageenan (0.51%), manioc starch (1.45%) and fat (1.2%).
authors: Universidade Federal do Pará - Rua Augusto Corrêa, 01 - Guamá, CEP 66075-110 Belém, PA Brazil.
authors: Lúcia
authors: L
authors: de Fátima Henriques Lourenço
authors: Universidade Federal do Pará - Rua Augusto Corrêa, 01 - Guamá, CEP 66075-110 Belém, PA Brazil.
authors: Giane Célia
authors: GC
authors: Dos Santos Galvão
authors: Federal Office for Education, Science and Technology of Pará, IFPA, Br. 316, KM 62, CEP: 687409-70 Castanhal, PA Brazil ; Center for Natural Science and Technology, State University of Pará, UEPA, Trav. Enéas Pinheiro, Marco, P. O. Box 2626, CEP: 66095-100 Belém, PA Brazil.
authors: Suezilde
authors: S
authors: da Conceição Amaral Ribeiro
authors: Center for Natural Science and Technology, State University of Pará, UEPA, Trav. Enéas Pinheiro, Marco, P. O. Box 2626, CEP: 66095-100 Belém, PA Brazil.
authors: Carmelita
authors: C
authors: de Fátima Amaral Ribeiro
authors: Faculty of Agricultural Engineering, State University of Campinas, UNICAMP, P. O. Box 6011, CEP: 13083-875 Campinas, SP Brazil.
authors: Kil Jin
authors: KJ
authors: Park
keywords: Carrageenan; Fat Replacement; Manioc Starch; Microbiological; Surimi