Can dietary fiber improve the technological characteristics and sensory acceptance of low-fat Italian type salami?

Bis-Souza, Camila Vespúcio; Ozaki, Maristela Midori; Vidal, Vitor; Pollonio, Marise Aparecida Rodrigues; Penna, A. L. B.; Barretto, Andrea C.S.

doi:10.1007/s13197-019-04133-6

Cited by 24 publications

(19 citation statements)

References 42 publications

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“…(p > .05). These results corroborate the findings of other authors(Bis-Souza et al, 2019;Ozaki et al, 2021). No significant differences (p > .05) were observed for the parameters a w and pH between the treatments; thus, the addition of BB-12 and the curing salt reduction did not affect these attributes in Italian salami.…”

supporting

confidence: 92%

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Application of microencapsulated probiotic Bifidobacterium animalis ssp. lactis BB‐12 in Italian salami

Gomes

Oliveira

Marins

et al. 2021

J. Food Process. Preserv.

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The search for health and wellness is one of the main trends in the food industry. Manufacturers have focused on developing food products with natural and innovative ingredients, such as probiotics, which aimed to obtain foods with greater health benefits (Wójciak et al., 2016).Probiotics are live microorganisms that when administered in adequate amounts confer health benefits on the host (Hill et al., 2014).Bifidobacterium animalis ssp. lactis (BB-12) are lactic acid-producing, gram-positive, rod-shaped, negative catalase, non-spore-forming, non-motile, and anaerobic bacteria (Song et al., 2018). The health benefits of these probiotic microorganisms include the balance of the intestinal microbiota, antimutagenic and anticarcinogenic

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supporting

confidence: 92%

“…The initial values of water activity ranged from 0.970 to 0.980 (Figure2a). According toBis-Souza et al (2019), during the fermentation and ripening, the dry fermented sausages lose water through evaporation, leading to a reduction in a w . In the present study, this reduction was observed from Day 5 of ripening, extending up to Day 15.…”

mentioning

confidence: 99%

Application of microencapsulated probiotic Bifidobacterium animalis ssp. lactis BB‐12 in Italian salami

Gomes

Oliveira

Marins

et al. 2021

J. Food Process. Preserv.

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“…Amorphous cellulose fibre has been successfully used for partial replacement of pork back fat in fermented sausages [ 219 ]. Dietary fibres such as inulin and fructooligosaccharides have been used in low quantities in low-fat Italian-type salami [ 220 ], while alpha-cyclodextrin and wheat fibre have been proposed as ingredients in chicken frankfurters [ 221 ]. Another successful example is konjac gels combined with other ingredients (starch, carrageenates, gellan gum) which have been used in the formulation of reduced/low-fat meat products such as frankfurters, bologna, fresh sausages and pork nuggets [ 222 , 223 ].…”

Section: Plant-based Ingredients For Meat Analoguesmentioning

confidence: 99%

Functionality of Ingredients and Additives in Plant-Based Meat Analogues

Kyriakopoulou

Keppler

Goot

2021

Foods

343

197

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Meat analogue research and development focuses on the production of sustainable products that recreate conventional meat in its physical sensations (texture, appearance, taste, etc.) and nutritional aspects. Minced products, like burger patties and nuggets, muscle-type products, like chicken or steak-like cuts, and emulsion products, like Frankfurter and Mortadella type sausages, are the major categories of meat analogues. In this review, we discuss key ingredients for the production of these novel products, with special focus on protein sources, and underline the importance of ingredient functionality. Our observation is that structuring processes are optimized based on ingredients that were not originally designed for meat analogues applications. Therefore, mixing and blending different plant materials to obtain superior functionality is for now the common practice. We observed though that an alternative approach towards the use of ingredients such as flours, is gaining more interest. The emphasis, in this case, is on functionality towards use in meat analogues, rather than classical functionality such as purity and solubility. Another trend is the exploration of novel protein sources such as seaweed, algae and proteins produced via fermentation (cellular agriculture).

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“…The instrument was calibrated before and immediately after each session using pH 4.0, 7.0, and 10.0 standards. The measurement was performed at three different points, at the beginning, in the middle, and at the end, with three readings for each treatment on days 0, 15, and 30 (Souza et al, 2020).…”

Section: Weight Loss and Phmentioning

confidence: 99%

The Physicochemical and sensory characteristics of Coppa with Bifidobacterium animalis ssp. Lactis (BB12) probiotic

et al. 2021

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Motivated by the growing demand for functional foods, probiotics added to food products is a reality in the market. Its application in fermented sausages is considered promising, as its processing does not use heat treatment and with that there is no considerable loss of these microorganisms. In this study, the application of microencapsulated Bifidobacterium animalis ssp. lactis (BB12) was carried out in coppa. Three treatments were developed, consisting of control (C) without probiotic, BB1 with the addition of probiotic and 0.02% curing salt, and BB2 with probiotic and 50% reduction in curing salt (0.01%). Subsequently, possible changes in the physicochemical and sensory characteristics were analyzed, as well as the viability of the culture in the fermented product. All samples were presented according to the Brazilian legislation for the attributes of moisture, protein, and lipids. Probiotics showed a positive influence on the stabilization of lipid oxidation and microencapsulated probiotics proved to be viable after the ripening period of 30 days in treatment BB2. There was no significant difference between the samples for sensory analysis, so it is possible to state that the addition of BB12 is an alternative to obtain a product with all the benefits of functional foods.

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Can dietary fiber improve the technological characteristics and sensory acceptance of low-fat Italian type salami?

Cited by 24 publications

References 42 publications

Application of microencapsulated probiotic Bifidobacterium animalis ssp. lactis BB‐12 in Italian salami

Application of microencapsulated probiotic Bifidobacterium animalis ssp. lactis BB‐12 in Italian salami

Functionality of Ingredients and Additives in Plant-Based Meat Analogues

The Physicochemical and sensory characteristics of Coppa with Bifidobacterium animalis ssp. Lactis (BB12) probiotic

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