RESUMO
The effect of the simultaneous reduction of fat proportion (from 20% to 10% and 7%) and added salt (from 2.5% to 1.5%) and the subsequent addition of 0.64% KCl and sunflower oil (1.5% and 3.0%) on the physicochemical, instrumental colour and texture, sensory properties and consumer acceptability of small caliber non-acid fermented sausages (fuet type) was studied. This simultaneous reduction of fat and salt increased weight loss, moisture, water activity (aw), redness, instrumental texture parameters (hardness, chewiness and cohesiveness), sensory attributes (darkness, hardness, elasticity) and the consumer acceptability. The subsequent addition of 0.64% KCl to the leanest batch decreased the aw and barely affected instrumental texture parameters and consumer acceptability. Subsequent sunflower oil addition decreased hardness, chewiness and cohesiveness and increased crumbliness and oil flavour which may decrease the consumer acceptability. The simultaneous reduction of fat and NaCl with the addition of 0.64% KCl was the preferred option by the consumers.
Assuntos
Dieta com Restrição de Gorduras , Dieta Hipossódica , Gorduras Insaturadas na Dieta , Aromatizantes , Produtos da Carne/análise , Óleos de Plantas , Cloreto de Potássio , Animais , Fenômenos Químicos , Comportamento do Consumidor , Dieta/etnologia , Gorduras Insaturadas na Dieta/efeitos adversos , Gorduras Insaturadas na Dieta/análise , Fermentação , Aromatizantes/efeitos adversos , Aromatizantes/análise , Rotulagem de Alimentos , Preferências Alimentares , Qualidade dos Alimentos , Humanos , Produtos da Carne/microbiologia , Produtos da Carne/normas , Fenômenos Mecânicos , Óleos de Plantas/efeitos adversos , Óleos de Plantas/análise , Cloreto de Potássio/efeitos adversos , Cloreto de Potássio/análise , Sensação , Espanha , Óleo de Girassol , Sus scrofa , Paladar , Leveduras/metabolismoRESUMO
The effect of pork fat reduction (from 44% to 20% final fat content) and its partial substitution by sunflower oil (3% addition) on the physicochemical, instrumental and sensory properties throughout storage time of small caliber non-acid fermented sausages (fuet type) with reduced sodium content (with partial substitution of NaCl by KCl and K-lactate) and without direct addition of nitrate and nitrite (natural nitrate source used instead) was studied. Results showed that sausages with reduced fat (10% initial fat content) and with acceptable sensory characteristics can be obtained by adding to the shoulder lean (8% fat content) during the grinding, either 3.3% backfat (3% fat content) or 3% sunflower oil, both previously finely comminuted with lean. Furthermore, sunflower oil showed to be suitable for partial pork backfat substitution in very lean fermented sausages, conferring desirable sensory properties similar to those of sausages with standard fat content. The sensory quality of the sausages was maintained after three-month cold storage in modified atmosphere.
Assuntos
Fenômenos Químicos , Armazenamento de Alimentos , Produtos da Carne/análise , Olfato , Cloreto de Sódio na Dieta/análise , Paladar , Animais , Cor , Comportamento do Consumidor , Gorduras na Dieta/análise , Fermentação , Qualidade dos Alimentos , Humanos , Concentração de Íons de Hidrogênio , Odorantes/análise , Óleos de Plantas/análise , Óleo de Girassol , SuínosRESUMO
Four batches of reduced fat non-acid fermented sausages were manufactured with pork-ham lean, and the addition of no fat (Lean), 5% pork backfat (BF), 5% sunflower oil (SO) and 5% diacylglycerols (DAGs). The effect of the type of fat as pork-fat substitute on some physicochemical parameters, instrumental color and texture and sensory attributes of the sausages was studied. Results showed that reduced fat non-acid fermented sausages containing less than 12.5% of fat (BF, SO and DAGs) had a good overall sensory quality. This means a fat reduction of more than 70% compared with the average fat content of standard fermented sausages of similar characteristics. Sausages with SO showed higher sensory ratings in desirable ripened odor and flavor attributes and improved texture defined by lower hardness and chewiness (both sensory and instrumental) and higher crumbliness. Sausages with DAGs showed a similar behavior to that of BF, so they could be a good alternative to produce healthier reduced fat non-acid fermented sausages.