Fat replacement by green banana biomass: Impact on the technological, nutritional and dynamic sensory profiling of chicken mortadella

Auriema, Bruna Emygdio; Correa, Fernando J.; Silva, Ramón; Soares, Paula Thaís dos Santos; Lima, Aloizio L.; Vidal, Vitor; Raices, Renata S.L.; Pollonio, Marise Aparecida Rodrigues; Luchese, Rosa Helena; Esmerino, Erick A.; Mathias, Simone Pereira

doi:10.1016/j.foodres.2021.110890

Cited by 12 publications

(4 citation statements)

References 46 publications

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“…test 1. This result corroborates the studies ofAuriema et al (2022) who explain that low luminosity is expected in meat products with reduced fat content, since light reflectance occurs through fat globules.…”

supporting

confidence: 92%

“…According to Younis et al (2022), reduction of fat promotes a stronger fusion between the sausage ingredients, favoring cohesion. Moreover, other studies reported the addition of fat replacers that significantly (p<0.05) affected the cohesiveness of meat products (Auriema et al, 2022;Fan et al, 2020). In the CCRD analysis for BC and fat concentrations in the cohesiveness parameter, the calculated F value (6.5993) was greater than the table F value (4.3468), which allowed the validation of the proposed model (<0.05).…”

Section: Resultsmentioning

confidence: 75%

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Effect of the addition of bacterial cellulose on the texture and color properties of sausages obtained from mechanically separated meat from Nile tilapia (Oreochromis niloticus L.)

et al. 2023

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Bacterial cellulose has been considered a potential ingredient in food development. In this study it was used to replace fat in Nile tilapia (Oreochromis niloticus) mechanically separated meat sausages. Response surface methodology with complete Central Composite Rotatable Design (CCRD) 2 2 was used, including 4 axial points and 3 center points, with fat ranging from 0 to 8% and bacterial cellulose ranging from 0 to 13.66%. The variables BC and fat had no significant effect (p>0.05) on hardness, gumminess and color parameters c and h of sausages. BC had a significant effect (p<0.05) on cohesiveness, adhesiveness and luminosity, and tests 1 and 2 provided the best formulations.

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supporting

confidence: 92%

Section: Resultsmentioning

confidence: 75%

Effect of the addition of bacterial cellulose on the texture and color properties of sausages obtained from mechanically separated meat from Nile tilapia (Oreochromis niloticus L.)

et al. 2023

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“…Therefore, the choice of a sensory test should not be statically limited to a fixed set of sensory attributes. Instead, it should be dynamic and aim to obtain detailed consumer opinion results [22,23].…”

Section: Introductionmentioning

confidence: 99%

Impact of Micronized Salt in Reducing the Sodium Content in Fresh Sausages

de Araújo,

Krauskopf,

Manzi

et al. 2024

Foods

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This study aimed to investigate the incorporation of micronized salt (MS) to reduce sodium content in fresh sausages while preserving technological, chemical, textural, and sensory characteristics. Four treatments were prepared: control (C) with 2.0% regular salt; M2.0% with 2.0% micronized salt; M1.5% with 1.5% micronized salt; and M1.0% with 1.0% micronized salt, containing 1004, 1133, 860, and 525 mg of sodium/100 g of product, respectively. To characterize the samples, analyses of sodium content, cooking loss, relative myoglobin content, and instrumental color were carried out. The sensory analysis was performed using the Temporal-Check-All-That-Apply (TCATA) method. Half of the micronized salt treatment was mixed with the fat during the processing of the fresh sausages. It was possible to achieve a 50% reduction in sodium (M1.0%) in the fresh sausages without negative effects on most technological, chemical, and textural parameters, which did not differ from the control treatment (C). Conversely, “chewiness” decreased in M2.0% compared to the control (C) due to mixing micronized salt with the fat. The sodium reduction did not impact the temporal sensory profile and overall liking. Therefore, using micronized salt in fresh sausages reduces sodium content without affecting sensory traits and product stability.

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“…It is consistent with the flavor of mortadella to say that the flavor of the samples was dominated by the fibrous and fat components without any noticeable change from the addition of GBB. Based on the findings, it is conceivable to replace up to 100 percent of chicken skin with GBB to produce a healthier blended meat product with good sensory acceptability (Auriema et al., 2022 ).…”

Section: Introductionmentioning

confidence: 99%

Green banana resistant starch: A promising potential as functional ingredient against certain maladies

Munir,

Alam,

Nadeem

et al. 2024

Food Science & Nutrition

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This review covers the significance of green banana resistant starch (RS), a substantial polysaccharide. The food industry has taken an interest in green banana flour due to its 30% availability of resistant starch and its approximately 70% starch content on a dry basis, making its use suitable for food formulations where starch serves as the base. A variety of processing techniques, such as heat‐moisture, autoclaving, microwaving, high hydrostatic pressure, extrusion, ultrasound, acid hydrolysis, and enzymatic debranching treatments, have made significant advancements in the preparation of resistant starch. These advancements aim to change the structure, techno‐functionality, and subsequently the physiological functions of the resistant starch. Green bananas make up the highest RS as compared to other foods and cereals. Many food processing industries and cuisines now have a positive awareness due to the functional characteristics of green bananas, such as their pasting, thermal, gelatinization, foaming, and textural characteristics. It is also found useful for controlling the rates of cancer, obesity, and diabetic disorders. Moreover, the use of GBRS as prebiotics and probiotics might be significantly proved good for gut health. This study aimed at the awareness of the composition, extraction and application of the green banana resistant starch in the future food products.

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Fat replacement by green banana biomass: Impact on the technological, nutritional and dynamic sensory profiling of chicken mortadella

Cited by 12 publications

References 46 publications

Effect of the addition of bacterial cellulose on the texture and color properties of sausages obtained from mechanically separated meat from Nile tilapia (Oreochromis niloticus L.)

Effect of the addition of bacterial cellulose on the texture and color properties of sausages obtained from mechanically separated meat from Nile tilapia (Oreochromis niloticus L.)

Impact of Micronized Salt in Reducing the Sodium Content in Fresh Sausages

Green banana resistant starch: A promising potential as functional ingredient against certain maladies

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