title: A combined approach to decrease the technological and sensory defects caused by fat and sodium reduction in Bologna-type sausages.
abstract: The effect of the addition of fructooligosaccharides, transglutaminase, disodium inosinate, and disodium guanylate on some technological and sensory parameters of low-fat and low-salt Bologna-type sausages was evaluated. In the first experiment, sausages with a 25% and 50% fat reduction containing 0, 3%, or 6% fructooligosaccharides were manufactured. Fat reduction adversely affected the emulsion stability, hardness, and sensory properties; however, the addition of 6% fructooligosaccharides reduced the loss of quality associated with a lower fat content. In the second experiment, sausages with a 50% fat reduction containing 6% fructooligosaccharides were produced. Additionally, the salt content was reduced by 50% and transglutaminase, disodium inosinate, and disodium guanylate were added. The combination of transglutaminase (1%), disodium inosinate (0.03%), and disodium guanylate (0.03%) was efficient to supress the technological and sensory defects caused by NaCl reduction in low-fat Bologna-type sausages.
authors.affiliation: 1 Universidade Federal de Santa Maria, CEP 97105-900, Santa Maria, Brazil.
authors.forename: Paulo Cezar Bastianello
authors.initials: PCB
authors.lastname: Campagnol
authors.affiliation: 2 Universidade Estadual de Campinas, CEP 13083-862, Campinas, São Paulo, Brazil.
authors.forename: Bibiana Alves
authors.initials: BA
authors.lastname: Dos Santos
authors.affiliation: 3 Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, San Cibrán das Viñas, Ourense, Spain.
authors.forename: José Manuel
authors.initials: JM
authors.lastname: Lorenzo
authors.affiliation: 1 Universidade Federal de Santa Maria, CEP 97105-900, Santa Maria, Brazil.
authors.forename: Alexandre José
authors.initials: AJ
authors.lastname: Cichoski
mesh_terms: D018752:Diet, Fat-Restricted; D004039:Diet, Sodium-Restricted; D004041:Dietary Fats / Q000032:analysis*; D006801:Humans; D008461:Meat Products / Q000032:analysis* / Q000592:standards; D012964:Sodium / Q000032:analysis*; D017673:Sodium Chloride, Dietary; D013649:Taste
chemical_list: D004041:Dietary Fats; D017673:Sodium Chloride, Dietary; D012964:Sodium
keywords: Healthier meat products; fat-reduced meat product; flavor enhancers; prebiotics; sodium reduction