Production of healthier bologna type sausages using pork skin and green banana flour as a fat replacers.
The effect of pork skin (PS) and green banana flour (GBF) on the physicochemical, technological, microbiological, and sensory properties of Bologna-type sausages was assessed. For this propose, six batches were manufactured: control (formulated with 20% fat) and five treatments replacing 20%, 40%, 60%, 80%, and 100% of pork-fat by a mixture of PS, water, and GBF (1:2:2). Fat contents significantly (P<0.05) decreased, while moisture, resistant starch and ash levels significantly (P<0.05) increased with the addition of PS and GBF gel. Lower cooking loss and higher emulsion stability (P<0.05) were observed in the modified treatments. No difference was observed between the treatments for the microbiological quality. The substitution of up to 60% fat did not influence (P>0.05) on color (L*, a*, b*, and whiteness), texture parameters, and sensory acceptability. Therefore, healthier Bologna type sausages could be produced by replacing up to 60% of the fat with a mixture of PS, water, and GBF without depreciating product's quality.
Instituto Federal de Educação, Ciência e Tecnologia do Triângulo Mineiro, CEP 38064-300 Uberaba, Minas Gerais, Brazil.
Larissa Aparecida Agostinho Dos Santos
LAADS
Alves
Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, San Cibrán das Viñas, Rúa Galicia N 4, Ourense, Spain.
José Manuel
JM
Lorenzo
Instituto Federal de Educação, Ciência e Tecnologia do Triângulo Mineiro, CEP 38064-300 Uberaba, Minas Gerais, Brazil.
Carlos Antonio Alvarenga
CAA
Gonçalves
Universidade Estadual de Campinas, CEP 13083-862 Campinas, São Paulo, Brazil.
Bibiana Alves Dos
BAD
Santos
Universidade Federal de Santa Maria, CEP 97105-900 Santa Maria, Rio Grande do Sul, Brazil.
Rosane Teresinha
RT
Heck
Universidade Federal de Santa Maria, CEP 97105-900 Santa Maria, Rio Grande do Sul, Brazil.
Alexandre José
AJ
Cichoski
Instituto Federal de Educação, Ciência e Tecnologia do Triângulo Mineiro, CEP 38064-300 Uberaba, Minas Gerais, Brazil; Universidade Federal de Santa Maria, CEP 97105-900 Santa Maria, Rio Grande do Sul, Brazil. Electronic address: paulocampagnol@gmail.com.
Paulo Cezar Bastianello
PCB
Campagnol
D000293:Adolescent; D000328:Adult; D000818:Animals; D003116:Color; D003258:Consumer Behavior; D003296:Cooking; D004041:Dietary Fats / Q000032:analysis; D004044:Dietary Proteins / Q000032:analysis; D004655:Emulsions; D019358:Fat Substitutes / Q000737:chemistry*; D005260:Female; D005433:Flour; D005506:Food Contamination; D005511:Food Handling; D005516:Food Microbiology; D063427:Food Quality; D006801:Humans; D006863:Hydrogen-Ion Concentration; D008297:Male; D008461:Meat Products / Q000032:analysis* / Q000382:microbiology; D008875:Middle Aged; D028521:Musa / Q000737:chemistry*; D013552:Swine; D013649:Taste; D055815:Young Adult
D004041:Dietary Fats; D004044:Dietary Proteins; D004655:Emulsions; D019358:Fat Substitutes
Fat replacer; Green banana flour; Low fat; Pork skin; Sausage