Low-fat Brazilian cooked sausage-Paio – with added oat fiber and inulin as a fat substitute: effect on the technological properties and sensory acceptance

Souza, Camila Vespúcio Bis; Bellucci, Elisa Rafaela Bonadio; Lorenzo, José M.; Barretto, Andrea Carla da Silva

doi:10.1590/fst.03618

Cited by 23 publications

(26 citation statements)

References 33 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The ash content exceeded the control sample by 1.9%. Similar results of the fat reduction were found by authors (Carvalho et al, 2019;Souza et al, 2019) with addition of hydrated wheat fiber (decreased by 32.6%) and oat fiber (a fat reduction around 60%). And all these findings are also in good agreement with the results of Serdaroglu (2006), Choi et al (2009), and Yang et al (2009).…”

Section: Resultssupporting

confidence: 87%

“…The technology of pâté with the addition of beans (10%) into turkey meat has been suggested by Martem'yanova et al (2017) and Serikova et al (2015) have promoted that rice grain or rice flour, used in foods, advanced their flavour and structure-forming properties. Using grains as additives in pâté preparation is the most advantageous way of formulating the preferred quality of formulations due to the impact of different nutrients making the end product more nutritious (Souza et al, 2019;Kim et al, 2016). Such additives can modify and most importantly improve various parameters such as texture, water-holding capacity, color and acceptability.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Improvement of quality characteristics of turkey pâté through optimization of a protein rich ingredient: physicochemical analysis and sensory evaluation

et al. 2021

View full text Add to dashboard Cite

The consumer preference for ready-to-eat foods is growing rapidly, it provides many benefits to health care because it is very rich source of dietary fiber, minerals, and amino acids. The present study was to prepare and evaluate the quality of turkey meat pâté made with a high nutritional value protein-herbal supplement containing cereal flours (oat, rice, corn, and buckwheat). The physicochemical characteristics (pH, aw, color, texture, chemical composition), amino acid profile, sensory and quality analysis for turkey meat pâté were investigated. The use of the protein-herbal supplement decreased lightness (L*) and redness (a*) values but intensified the yellowness (b*) of cooked pâtés. The amount of essential amino acids significantly increased compared to the control sample. The protein-herbal supplement which was developed was proved to be very rich source of unsaturated fatty acids: the content of monounsaturated fatty acids increased by 27.8% and polyunsaturated acids by 0.7% in the final pâté.

show abstract

Section: Resultssupporting

confidence: 87%

Section: Introductionmentioning

confidence: 99%

Improvement of quality characteristics of turkey pâté through optimization of a protein rich ingredient: physicochemical analysis and sensory evaluation

et al. 2021

View full text Add to dashboard Cite

show abstract

“…The addition of two versions of oat fibre to light bologna and fat‐free frankfurters resulted in increase in hardness of the meat products compared to control 43 . Souza et al 39 . also observed increased cohesiveness and chewiness when oat fibre was added to a LF Brazilian cooked sausage – Paio .…”

Section: Resultsmentioning

confidence: 93%

“…The sausages processed without binder addition had the lowest WHC. Previous studies have shown enhanced water holding, hence cook yield when; oat fibre was used in reduced fat frankfurters, 38 LF Paio 39 and LF beef patties, 40 as well as when inner FB was used in beef patties 28,41 and when tapioca starch was used in reduced fat frankfurters 42 …”

Section: Resultsmentioning

confidence: 99%

Functionality and consumer acceptability of low‐fat breakfast sausages processed with non‐meat ingredients of pulse derivatives

Pietrasik

Soladoye

2021

J Sci Food Agric

View full text Add to dashboard Cite

BACKGROUND Owing to recent changes in consumer eating behaviours as well as potential cost savings for processors, pulse ingredients are finding more application in the meat processing industry. In this study, pea ingredients (pea fibre, FB; pea starch, ST; pea flour, PF) and chickpea flour (CF) were used, at 4% addition level, as fat replacers in low‐fat breakfast sausages. The impact of these substitutions on processing and sensory characteristics of breakfast sausage was evaluated. RESULTS While reduction in fat content in breakfast sausage resulted in some detrimental changes in cooking as well as textural characteristics of the product, addition of binders significantly improved these attributes in low‐fat breakfast sausages. Overall, treatment formulation did not significantly affect the pH and the instrumental colour attributes of cooked breakfast sausage. Addition of all binders resulted in reduced cooking loss and increased moisture retention in low‐fat breakfast sausage (P < 0.05), whereas, FB and ST were significantly more effective in improving water holding capacity of low‐fat breakfast sausage. Furthermore, while both FB and ST increased the hardness, cohesiveness and chewiness parameters of low‐fat breakfast sausage (P < 0.05), PF and CF had no impact. Generally, the consumer overall liking and flavour acceptability of FB and ST in low‐fat breakfast sausage were significantly higher than those of PF and CF. CONCLUSION The use of ST or FB as a fat replacer in breakfast sausages offers processors improved cook yield without negatively impacting the important sensory attributes of breakfast sausages. © 2021 Society of Chemical Industry

show abstract

“…Therefore, the choice of components for fat substitution in meat emulsion products is of great importance. Prebiotic inulin is a functional food ingredient that has a future in this respect (Berizi et al, 2017;Mantzouridou et al, 2012;Shoaib et al, 2016;Souza et al, 2019). Regardless of the undoubtedly proven texturizing properties of inulin, there are different opinions in scientific literature concerning its use for the stabilization of the raw and thermally processed meat mass in the manufacture of meat products.…”

Section: Introductionmentioning

confidence: 99%

Emulsion and inulin stability of meat pate with reduced fat content as a function of sterilization regimes

et al. 2021

View full text Add to dashboard Cite

The paper examines the effect of eleven sterilization regimes on the emulsion capacity and achieved lethal effect of sterilized meat pâté with reduced fat content and addition of inulin. The changes in the inulin-type fructan content were traced under the different sterilization conditions. Optimal Central Composite Design (OCCD) was adopted to study, as independent variables of the sterilization process are selected: temperature and holding time. The mathematical models obtained describe with relatively high accuracy the effect of temperature and holding time of sterilization on the emulsion stability, the residual fructan content and the factual lethality during the sterilization process. It was found that the increase of the sterilization duration of the pâtés was responsible to a larger extent for the reduction of their emulsion stability whereas the rise in temperature had a more significant effect on their residual fructan quantity.

show abstract

Low-fat Brazilian cooked sausage-Paio – with added oat fiber and inulin as a fat substitute: effect on the technological properties and sensory acceptance

Abstract: (Dnline) 2 Material and methods 2.1 Low-fat Paio processing Fresh beef (moisture 72.95%; fat 5.35%) and lean pork (moisture 71.06%; fat 9.53%) were provided by an industrial supplier (Frigorífico Dlhos D'água, Opuã, Brazil), while Frigorífico

Cited by 23 publications

References 33 publications

Improvement of quality characteristics of turkey pâté through optimization of a protein rich ingredient: physicochemical analysis and sensory evaluation

Improvement of quality characteristics of turkey pâté through optimization of a protein rich ingredient: physicochemical analysis and sensory evaluation

Functionality and consumer acceptability of low‐fat breakfast sausages processed with non‐meat ingredients of pulse derivatives

Emulsion and inulin stability of meat pate with reduced fat content as a function of sterilization regimes

Contact Info

Product

Resources

About