Fat Substitutes In Processing Of Sausages Using Piramutaba Waste.


Autoria(s): de Fátima Henriques Lourenço, Lúcia; Dos Santos Galvão, Giane Célia; da Conceição Amaral Ribeiro, Suezilde; de Fátima Amaral Ribeiro, Carmelita; Park, Kil Jin
Contribuinte(s)

UNIVERSIDADE DE ESTADUAL DE CAMPINAS

Data(s)

01/07/2014

27/11/2015

27/11/2015

Resumo

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%).

51

1269-77

Identificador

Journal Of Food Science And Technology. v. 51, n. 7, p. 1269-77, 2014-Jul.

0022-1155

10.1007/s13197-012-0645-8

http://www.ncbi.nlm.nih.gov/pubmed/24966419

http://repositorio.unicamp.br/jspui/handle/REPOSIP/201516

24966419

Idioma(s)

eng

Relação

Journal Of Food Science And Technology

J Food Sci Technol

Direitos

fechado

Fonte

PubMed

Palavras-Chave #Carrageenan #Fat Replacement #Manioc Starch #Microbiological #Surimi
Tipo

Artigo de periódico