Using dynamic sensory techniques to determine drivers of liking in sodium and fat-reduced Bologna sausage containing functional emulsion gels

Paglarini, Camila de Souza; Santos, Mírian dos; Coimbra, Lorena O.; Esmerino, Erick A.; Cruz, Adriano G.; Pollonio, Marise Aparecida Rodrigues

doi:10.1016/j.foodres.2020.109066

Cited by 51 publications

(38 citation statements)

References 38 publications

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“…Fish is a food of excellent providing high quality protein rich in essential amino acids, omega-3 fatty acids and a wide variety of vitamins and minerals. In recent years, it has focused on healthier fish and meat products by reducing what are widely perceived as negative constituents and/or adding ingredients that are beneficial to human health (Vidal et al, 2019;Cilli et al, 2020;Paglarini et al, 2020;Vidal et al, 2020a;Vidal et al, 2020b;Shekarabi, et al, 2020). Besides, consumers' preference for ready-to-eat foods, including fish and products has also increased.…”

Section: Introductionmentioning

confidence: 99%

Nutritional value and sensory acceptability of fish burger prepared with flaxseed flour

Duman

2022

Food Sci. Technol

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Section: Introductionmentioning

confidence: 99%

Nutritional value and sensory acceptability of fish burger prepared with flaxseed flour

Duman

2022

Food Sci. Technol

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“…The importance of the PUFA/SFA ratio in diets with reduced cholesterol level has been demonstrated by Marangoni et al, (2020). Research has been continuously undertaken to increase this ratio in the meat products (Paglarini et al, 2018(Paglarini et al, , 2019(Paglarini et al, , 2020. In this regard, the results showed that wieners manufactured in this study may be a good source for consumers with hyperlipidaemia, high cholesterol and heart diseases since PUFA/SFA ratios of wieners produced with SO were higher than 0.4 (Table 3).…”

Section: Cholesterol Content and Fatty Acid Profilementioning

confidence: 62%

Effect of replacing beef fat with safflower oil on physicochemical, nutritional and oxidative stability characteristics of wieners

Kaynakci

Kılıç

2021

Food Sci. Technol

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Five treatments of wieners were prepared with replacing 0, 25, 50, 75 and 100% of added beef back fat with safflower oil (SO). Changes in pH, thiobarbuturic acid reactive substances (TBARS) and color (L*, a*, b*) values of wieners were determined during manufacturing day and refrigerated storage (5, 10, 15, 20 and 30 d). Fatty acid profile, cholesterol content, cooking loss, proximate composition and textural properties of wieners were also determined on manufacturing day. Results revealed that SO incorporation in wiener formulation resulted in a higher unsaturated fatty acid contents (P < 0.05). Wieners manufactured with a 50% or higher fat replacement with SO resulted in lower cholesterol content compared to other treatments (P < 0.05). Increasing the amount of SO used for beef back fat replacement in wieners created higher TBARS formation during the storage period (P < 0.05). Incorporation of SO increased CIE L* and b* values, whereas it caused a decrease in CIE a* values of wieners (P < 0.05). On the other hand, replacing beef back fat with SO did not affect sensory attributes of wieners. Study results indicated that replacement rate of beef back fat with SO up to 50% can be good strategy for the meat industry to produce desirable and healthy weiners.

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“…In this case, the attribute is not dominant for the product, but it can be considered as having a tendency toward dominance (Galmarini et al, 2017). Therefore, cheese flavor, salty taste, and umami have a tendency to be dominant to assays at both beginning and middle for probiotic prato cheese (Silva et al, 2018) and at the end for Bologna sausage (Paglarini et al, 2020) and for salami, Pategras cheese and French bread (Ares et al, 2015).…”

Section: Temporal Dominance Of Sensationsmentioning

confidence: 99%

Effect of salt and monosodium glutamate on the sensory characteristics of low‐sodium cheese‐flavored corn grits expanded snacks

Panzarini

Menis

Conti‐Silva

2020

J. Food Process. Preserv.

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The Family Budget Survey, performed in Brazil between 2008 and 2009, important national research about Brazilian family budgets showing how Brazilians consume foods and about their nutritional conditions, showed that the average daily sodium intake reached 3,238.7 mg (IBGE, 2011), much higher than the Tolerable Upper Intake Level (UL) from Dietary Reference Intakes (DRI, 2005a), which is 2,300 mg for adults and lower than this for children. Such a sodium intake is also higher than the 5 g of salt/ day recommended by WHO (2012), since it corresponds to 8.3 g of salt. Indeed, other research shows that the Brazilian population consumes 9.3 g of salt/day (Mill et al., 2019), and, unfortunately, high consumption of salt is not restricted to Brazil (WHO, 2014).

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Using dynamic sensory techniques to determine drivers of liking in sodium and fat-reduced Bologna sausage containing functional emulsion gels

Cited by 51 publications

References 38 publications

Nutritional value and sensory acceptability of fish burger prepared with flaxseed flour

Nutritional value and sensory acceptability of fish burger prepared with flaxseed flour

Effect of replacing beef fat with safflower oil on physicochemical, nutritional and oxidative stability characteristics of wieners

Effect of salt and monosodium glutamate on the sensory characteristics of low‐sodium cheese‐flavored corn grits expanded snacks

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