Effect of the addition of resistant starch in sausage with fat reduction on the physicochemical and sensory properties

Abstract

Sausage is one of the meat products most consumed in Brazil, although the incorporation of fat is necessary for its elaboration, influencing its technological and sensory characteristics and its caloric value. The aim of this study was to evaluate the addition of resistant starch as a fat substitute in sausage on physicochemical properties and sensory acceptance. The analyses performed were the centesimal composition, emulsion stability, instrumental colour, texture profile analysis and sensorial acceptance. The resistant starch was evaluated for thermal properties, demonstrating that it required a high temperature for gelatinization, indicating that there was probably no gelatinisation of the starch in the cooking of the sausages. There was a significant difference between the treatments T 1 and T 2 with partial fat reduction and caloric value reduction. The study showed that the partial fat reduction positively influenced the reduction of caloric value, emulsion stability, colour parameters and texture profile analysis. All treatments were well accepted by the consumers. The incorporation of resistant starch in sausages did not influence the centesimal composition, texture profile analysis and sensory analysis, showing it to be a promising ingredient in the making of healthier meat products.

Mango Peel Pectin by Microwave-Assisted Extraction and Its Use as Fat Replacement in Dried Chinese Sausage

“…Likewise, the addition of quinoa flour in frankfurter sausage significantly increased colour intensity of the product [90]. On the contrary, the resistance starch addition had no influence on the sausage colour [91]. In this study, addition of MPP had considerably altered the colour of Chinese sausage due to the bioactive compounds, especially carotenoid consisting in ripe mango peel [34,92,93].…”

“…The highest and lowest values obtained were for 0% and 15% (w/w) of the pectin supplementation, respectively. Garcia-Santos et al [91] revealed that the sausage with the addition of resistant starch had a low value of cohesiveness (0.50-0.70). Choe et al [100] also reported the cohesiveness values of sausages supplemented with wheat fibre for the reduction of fat ranged from 0.27 to 0.34.…”

DMA Study of the Molecular Structure of Porcine Fat in-Water Emulsions Stabilised by Potato Starch

“…The researchers observed that partial replacement of the adipose tissue with resistant starch up to 5% reduced the calorific value of the product, improved the stability of the emulsion, its colour parameters and texture profile. The modified sausages were accepted by consumers [ 53 ]. Pereira et al investigated the effect of rice flour, glutinous rice flour, and tapioca starch on the stability of emulsion, moisture, protein secondary structure and the microstructure of cooked emulsified sausage.…”

Development of fresh and dried noodle products with high resistant starch content from banana flour

“…An interesting substantial type of starch in a green banana is the resistant starch (RS), which is not digested in the stomach and small intestine, but is passed on to be fermented by microbiota bacteria, producing shortchain fatty acids and other organic acids in the large intestine. RS does not supply glucose to the body, is related to a decreased GI of carbohydrates (Garcia- Santos et al, 2019). A low GI can help keep blood sugar levels stable, and has been associated with weight control and decreased risk of developing diabetes (Annison & Topping, 1994).…”