Effect of the addition of wheat fiber and partial pork back fat on the chemical composition, texture and sensory property of low-fat bologna sausage containing inulin and oat fiber

Barretto, Andrea Carla da Silva; Pacheco, Maria Teresa Bertoldo; Pollonio, Marise Aparecida Rodrigues

doi:10.1590/1678-457x.6496

Cited by 50 publications

(43 citation statements)

References 35 publications

(50 reference statements)

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“…Similar results were found by Mendoza, García, Casas, and Selgas () and Barretto et al. (), where chewiness raised when fibers were added.…”

Section: Resultssupporting

confidence: 90%

“…The addition of CNF had a positive effect on sausage texture could be due to the high strength and stiffness CNF possesses and the ability to form rigid network. Previous studies have reported the reduced-fat meat products formulated with dietary fiber possessed improved textural properties (Barretto, Pacheco, & Pollonio, 2015;Choi et al, 2011).…”

Section: Textural Profile Analysismentioning

confidence: 99%

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Using Cellulose Nanofibers and Its Palm Oil Pickering Emulsion as Fat Substitutes in Emulsified Sausage

Wang

Jia

Gao

et al. 2018

Journal of Food Science

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Cellulose nanofibers present a variety of distinguishing properties, such as large surface area, great stability and high strength. The ability to stabilize emulsions and good biocompatibility enlarge its application in food. In this study, we attempted to use cellulose nanofibers and its palm oil Pickering emulsion as fat substitutes to partly replace the original fat of pork emulsified sausages, hoping to provide some basic information for using cellulose nanofibers and its Pickering emulsion as fat substitute to high fiber, low fat meat products.

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“…Similar results were found by Mendoza, García, Casas, and Selgas () and Barretto et al. (), where chewiness raised when fibers were added.…”

Section: Resultssupporting

confidence: 90%

Section: Textural Profile Analysismentioning

confidence: 99%

Using Cellulose Nanofibers and Its Palm Oil Pickering Emulsion as Fat Substitutes in Emulsified Sausage

Wang

Jia

Gao

et al. 2018

Journal of Food Science

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“…Cohesiveness decreased significantly (P<0.05) when insoluble fiber was added at 6% level. Similar results were reported by Barretto et al (2015) when pork back fat was partially replaced by wheat fiber in bologna. Fat replacement in beef burger showed no effect in chewiness, thus C1 and C2 were not significantly different (P>0.05).…”

Section: Cooking Propertiessupporting

confidence: 88%

Performance of low-fat beef burger with added soluble and insoluble dietary fibers

2018

Self Cite

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Onulin, fructooligosaccharide, oat fiber and wheat fiber were added at 3 and 6% level in low-fat beef burger and their performances were evaluated. The low-fat beef burgers were submitted to cooking losses, objective color, texture profile, TBARS value, pH, microbiological and sensory evaluations. FR3, FR6, ON3 e ON6 showed no difference from the control to yield. Hardness values increased in DF6, WF3 and WF6 and it was similar to control. WF6 was the lowest score for the overall acceptance. Higher yield and hardness were found with the addition of insoluble fibers at 6% level. The TBARS values were not influenced by the addition of dietary fibers in low-fat beef burger. Onulin at 6% (ON6) level showed the highest score for all the sensory attributes. Adding 6% inulin was shown the best alternative for use in low-fat beef burger.Keywords: dietary fiber; acceptability; fat substitute; TPA; inulin. Practical Application:Comparison of technology behavior of soluble and insoluble fiber as fat substitute in beef burger.

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“…An increase in the cooking yield was observed for the tilapia fillet waste sausages with 10 g/kg quinoa flour, which may have been due to the interaction between the flour and the fish protein. The results agree with data reported by Barretto et al (2015), who worked with Bologna type sausage containing wheat fibre, oat fibre and inulin. In this research adding quinoa flour at a concentration of 10 g/kg gave the highest cooking yield, with the greatest number of water-protein interactions at this level.…”

Section: Resultssupporting

confidence: 91%

Physicochemical analysis of frankfurter type sausages made with red tilapia fillet waste (Oreochromis sp) and quinoa flour (Chenopodium quinoa W.)

Zapata

Pava

2017

Braz. J. Food Technol.

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This is an Open Access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. AbstractIn Colombia, the production of red tilapia (Oreochromis sp) has shown important development in recent years. It is a hydro-biological resource that generates fish fillet waste that can be used in the manufacture of fish products. The aim of this research was to analyze the influence of quinoa flour on the physicochemical properties, texture and oxidative stability during storage and sale of Frankfurter sausages made with red tilapia fillet waste when adding two concentrations of quinoa flour, 10 g/kg and 20 g/kg, and a control treatment with no quinoa flour. The sausages were vacuum packed and stored under refrigeration (2 °C ± 2 °C). The proximate chemical composition, pH, CIElab coordinates, lipid oxidation, water holding capacity, water binding ability and cooking yield were determined, along with an instrumental texture analysis for each of the sausages prepared. The addition of quinoa flour at a concentration of 10 g/kg presented the best water holding capacity, water binding ability, lighter coloration and cooking yield, as compared to the control sausage. By contrast, the sausages with 20 g/kg were harder and required greater effort to cut than the control (p < 0.05). The addition of quinoa flour increased fat oxidation after 6 days of monitoring. The addition of 10 g/kg of quinoa flour was the best concentration for the production of sausages made with red tilapia fillet waste, which represents a new alternative for hydro-biological-origin foodstuffs.Keywords: Aquaculture; Nutrition; Fishing industry; Fish products; Non-meat extenders. ResumoNa Colômbia, a produção de tilápia vermelha (Oreochromis sp.) tem alcançado avanços importantes no últimos anos. A tilápia é um recurso hidrobiológico que gera resíduos a partir do seu filetamento, os quais podem ser usados na fabricação de produtos pesqueiros. O objetivo desta pesquisa foi analisar a influência da farinha de quinoa nas propriedades físico-químicas, na textura e na estabilidade oxidativa ao usar duas concentrações de farinha de quinoa, 10 g/kg e 20 g/kg, além de um tratamento controle sem adição de farinha de quinoa, em salsichas tipo Frankfurt feitas com resíduos do filetamento de tilápia vermelha, durante a sua armazenagem e comercialização. As salsichas foram embaladas a vácuo e armazenadas sob refrigeração (2 °C ± 2 °C). Foi determinada a composição centesimal, o valor de pH, as coordenadas de CIElab, a oxidação lipídica, a capacidade de retenção de água, a capacidade de absorção de água e o rendimento no cozimento, além de uma análise instrumental da textura para cada uma das salsichas. A salsicha com adição de farinha de quinoa a uma concentração de 10 g/kg apresentou os melhores valores na capacidade de retenção de água, na capacidade de absorção de água, na coloração mais clara e no rendimento no cozimento, qu...

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Effect of the addition of wheat fiber and partial pork back fat on the chemical composition, texture and sensory property of low-fat bologna sausage containing inulin and oat fiber

Cited by 50 publications

References 35 publications

Using Cellulose Nanofibers and Its Palm Oil Pickering Emulsion as Fat Substitutes in Emulsified Sausage

Using Cellulose Nanofibers and Its Palm Oil Pickering Emulsion as Fat Substitutes in Emulsified Sausage

Performance of low-fat beef burger with added soluble and insoluble dietary fibers

Physicochemical analysis of frankfurter type sausages made with red tilapia fillet waste (Oreochromis sp) and quinoa flour (Chenopodium quinoa W.)

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