title: Sensory and physicochemical evaluation of low-fat chicken mortadella with added native and modified starches.
abstract: The objective of this work was to evaluate the effect of adding different starches (native and modified) on the physicochemical, sensory, structural and microbiological characteristics of low-fat chicken mortadella. Two formulations containing native cassava and regular corn starch, coded CASS (5.0 % of cassava starch) and CORN (5.0 % of regular corn starch), and one formulation produced with physically treated starch coded as MOD1 (2.5 % of Novation 2300) and chemically modified starch coded as MOD2 (2.5 % of Thermtex) were studied. The following tests were performed: physicochemical characterization (moisture, ash, protein, starch and lipid contents, and water activity); cooling, freezing and reheating losses; texture (texture profile test); color coordinates (L*, a*, b*, C and h); microbiological evaluation; sensory evaluation (multiple comparison and preference test); and histological evaluation (light microscopy). There was no significant difference (p > 0.05) for ash, protein, cooling loss, cohesiveness or in the preference test for the tested samples. The other evaluated parameters showed significant differences (p < 0.05). Histological study allowed for a qualitative evaluation between the physical properties of the food and its microscopic structure. The best results were obtained for formulation MOD2 (2.5 % Thermtex). The addition of modified starch resulted in a better performance than the native starch in relation to the evaluated technological parameters, mainly in relation to reheating losses, which demonstrated the good interaction between the modified starch in the structure of the product and the possibility of the application of this type of starch in other types of functional meat products.
authors.affiliation: Department of Technology and Food Science, Universidade Federal de Santa Maria, Avenida Roraima, 1000, 97105-900 Santa Maria, RS Brazil.
authors.forename: R C
authors.initials: RC
authors.lastname: Prestes
authors.affiliation: Department of Technology and Food Science, Universidade Federal de Santa Maria, Avenida Roraima, 1000, 97105-900 Santa Maria, RS Brazil.
authors.forename: L B
authors.initials: LB
authors.lastname: Silva
authors.affiliation: Department of Technology and Food Science, Universidade Federal de Santa Maria, Avenida Roraima, 1000, 97105-900 Santa Maria, RS Brazil.
authors.forename: A M P
authors.initials: AM
authors.lastname: Torri
authors.affiliation: Department of Technology and Food Science, Universidade Federal de Santa Maria, Avenida Roraima, 1000, 97105-900 Santa Maria, RS Brazil.
authors.forename: E H
authors.initials: EH
authors.lastname: Kubota
authors.affiliation: Department of Technology and Food Science, Universidade Federal de Santa Maria, Avenida Roraima, 1000, 97105-900 Santa Maria, RS Brazil.
authors.forename: C S
authors.initials: CS
authors.lastname: Rosa
authors.affiliation: Department of Health Sciences, Universidade Regional Integrada do Alto Uruguai e das Missões, Avenida 7 de Setembro, 1621, 99700-000 Erechim, Rio Grande do Sul Brazil.
authors.forename: S S
authors.initials: SS
authors.lastname: Roman
authors.affiliation: Department of Food Engineering, Universidade do Estado de Santa Catarina, BR 282 Km 573.7, s/n, 89870-000 Pinhalzinho, SC Brazil.
authors.forename: A P
authors.initials: AP
authors.lastname: Kempka
authors.affiliation: Graduate Program in Food Science and Technology, Universidade Estadual de Ponta Grossa (UEPG), Avenida General Carlos Cavalcanti, 4748, 84030-000 Ponta Grossa, PR Brazil.
authors.forename: I M
authors.initials: IM
authors.lastname: Demiate
keywords: Fat substitutes; Functional food; Light microscopy; Sensory evaluation; Texture