title: Properties of bologna-type sausages with pork back-fat replaced with pork skin and amorphous cellulose.
abstract: Bologna-type sausages were produced with 50% of their pork back-fat content replaced with gels elaborated with different ratios of pork skin, water, and amorphous cellulose (1:1:0, 1:1:0.1, 1:1:0.2, 1:1:0.3, and 1:1:0.4). The impact of such replacement on the physico-chemical characteristics and the consumer sensory profiling was evaluated. The modified treatments had 42% less fat, 18% more protein, and 8% more moisture than the control group. Treatments with amorphous cellulose had a lower cooking loss and higher emulsion stability. High amorphous cellulose content (1:1:0.3 and 1:1:0.4) increased hardness, gumminess, and chewiness. The gel formulated with the ratio of 1:1:0.2 (pork skin: water: amorphous cellulose gel) provided a sensory sensation similar to that provided by fat and allowed products of good acceptance to be obtained. Therefore, a combination of pork skin and amorphous cellulose is useful in improving technological quality and producing healthier and sensory acceptable bologna-type sausages.
authors: Instituto Federal de Educação, Ciência e Tecnologia do Triângulo Mineiro, CEP 38064-300 Uberaba, Minas Gerais, Brazil.
authors: Miriam
authors: M
authors: de Oliveira Faria
authors: Instituto Federal de Educação, Ciência e Tecnologia do Triângulo Mineiro, CEP 38064-300 Uberaba, Minas Gerais, Brazil.
authors: Tayssa Martins
authors: TM
authors: Cipriano
authors: Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro, CEP 20260-100 Rio de Janeiro, Rio de Janeiro, Brazil.
authors: Adriano Gomes
authors: AG
authors: da Cruz
authors: Universidade Estadual de Campinas, CEP 13083-862 Campinas, São Paulo, Brazil.
authors: Bibiana Alves Dos
authors: BA
authors: Santos
authors: Universidade Estadual de Campinas, CEP 13083-862 Campinas, São Paulo, Brazil.
authors: Marise Aparecida Rodrigues
authors: MA
authors: Pollonio
authors: Instituto Federal de Educação, Ciência e Tecnologia do Triângulo Mineiro, CEP 38064-300 Uberaba, Minas Gerais, Brazil. Electronic address: paulocampagnol@iftm.edu.br.
authors: Paulo Cezar Bastianello
authors: PC
authors: Campagnol
mesh_terms: D000818:Animals; D002482:Cellulose; D003258:Consumer Behavior; D003296:Cooking; D018752:Diet, Fat-Restricted; D004041:Dietary Fats / Q000032:analysis*; D004044:Dietary Proteins / Q000032:analysis; D004655:Emulsions / Q000737:chemistry; D019358:Fat Substitutes / Q000737:chemistry*; D005511:Food Handling / Q000379:methods*; D005524:Food Technology; D005782:Gels; D006244:Hardness; D006801:Humans; D008409:Mastication; D008461:Meat Products / Q000032:analysis* / Q000592:standards; D000069466:Red Meat; D012867:Skin; D013552:Swine; D013649:Taste; D014867:Water / Q000032:analysis
chemical_list: D004041:Dietary Fats; D004044:Dietary Proteins; D004655:Emulsions; D019358:Fat Substitutes; D005782:Gels; D014867:Water; D002482:Cellulose
keywords: Amorphous cellulose; Fat replacer; Low fat; Pork skin; Sausage