Levantamento fitossociológico de plantas invasoras na cultura da mandioca emArapiraca, Alagoas Phytosociological survey of invasive plants in cassava culture in Arapiraca, Alagoas
Rabbit meat has a low-fat content when compared to other meat traditionally used as raw material in the processing of fermented sausages. On addition, it has high levels of essential amino acids in its composition. Thus, the objective of this study was to evaluate the technological properties and sensorial acceptance of a fermented sausage produced with pork and rabbit meat. Three formulations were made: C1 (80% fresh lean pork + 20% pork back fat), T1 (40% fresh lean pork + 40% rabbit meat + 20% pork back fat) and T2 (80% rabbit meat + 20% pork back fat). Samples were evaluated for composition, texture profile, instrumental color, pH, weight loss, lipid oxidation and sensorial acceptance. The samples did not present significant differences between them for moisture, fat and protein contents. Regarding the aroma, flavor, hardness and overall acceptance, all samples presented similar mean values (P>0.05). The study showed that up to 40% of rabbit meat could be substituted in a fermented pork sausage without altering any of the sensorial attributes evaluated and with minimal effect on the technological parameters.
The current research in meat products has been aimed to obtain healthier proposals because of the change in the lifestyle and routine of the population. This new point of view has also changed the industry perspective: they are focusing on reformulation to obtain a portfolio of meat products with a healthier appeal. The process of redefining a traditional formulation can negatively affect the acceptance of the meat product (i.e., taste and appearance). However, researchers reported positive effects in this strategy of reformulations (i.e., added value increase, healthiness, and nutritional enrichment of the product). Sodium reduction, saturated fat reduction, chemical additives reduction, dietary fiber addition, addition of vegetable oils, and probiotic addition are examples of already tested and documented reformulation strategies of fermented meat products. The application of one strategy in a traditional product is a challenge. However, the simultaneous use of two or more strategies is more complex. Thus, the aim of this review was to explain the technological and sensorial benefits and challenges of the application of dietary fibers in meat products submitted to two or more reformulation strategies.
The objective of this study was to evaluate the effect on the physicochemical properties of adding L-lysine, wheat fiber (WTF) and microcrystalline cellulose (MCC) in sausage without the addition of sodium tripolyphosphate (STPP) and with reduced salt levels. Eight treatments were produced in total. Three control treatments were: CON1 -0.5 % sodium tripolyphosphate and 2 % salt; CON2 -without STPP and 2 % salt; CON3 -without STPP and 1 % salt. Five other treatments were carried out without STPP and 1 % of salt: LYS -0.8 % L-lysine; WTF -2 % wheat fiber; MCC -2 % microcrystalline cellulose fiber; LYSWTF -0.8 % L-lysine and 2 % wheat fiber; LYSMCC -0.8 % L-lysine and 2 % microcrystalline cellulose fiber. L-lysine and wheat fiber provided good emulsion stability for sausages. L-lysine and MCC increased the yield of the products. Microcrystalline cellulose increased the red color value (a*) of sausages. The intensity of the yellow color value (b*) was significantly affected by the removal of STPP and the reduction of salt levels, but L-lysine and MCC improved this parameter, providing similar results to CON1.Adding of L-lysine and dietary fiber increased hardness in sausages without added STPP and with salt reduction. L-lysine and wheat fiber are promising for reformulating emulsified meat product without phosphate added and with reduced salt levels due to lipid oxidation control and improvement in emulsion stability.
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