RESUMO
Low-fat bologna sausages were made with the replacement of 60% NaCl by KCl and with the addition of arginine and histidine alone or in combination. The technological and sensory properties were evaluated. The replacement of NaCl by KCl did not significantly affect the color parameters L*, a*, and b*. However, the emulsion stability, the texture profile, and the sensory quality were impaired by the salt substitution. The addition of arginine and histidine alone or in combination was effective to reduce the defects caused by the addition of KCl. The present study demonstrated that bologna sausages with reduced sodium content (≈40%) and acceptable technological and sensory properties can be produced using 1% NaCl, 1.5% KCl, 1% arginine and 0.2% histidine.
Assuntos
Arginina/química , Histidina/química , Produtos da Carne/normas , Carne de Porco/normas , Cloreto de Potássio/química , Adolescente , Adulto , Idoso , Animais , Comportamento do Consumidor , Feminino , Humanos , Concentração de Íons de Hidrogênio , Masculino , Produtos da Carne/análise , Pessoa de Meia-Idade , Carne de Porco/análise , Sensação , Adulto JovemRESUMO
Bologna-type sausages were made with 25, 50, 75 and 100% replacement of pork back fat by oleogel made with pork skin, water, and high oleic sunflower oil (HOSO) (1.5, 1.5: 1). The technological, nutritional, oxidative, and sensory properties were evaluated. Emulsion stability increased and cooking loss decreased with increasing the pork back fat replacement by oleogel. The reformulation increased the proportion of oleic acid within the lipid fraction by up to 20% and decreased the proportion of linoleic acid by up to 10%, with no changes in the oxidative stability. The acceptance and the sensory profile of the samples were not affected by the substitution of up to 50% of pork back fat by oleogel. Thus, the results showed that it is possible to produce Bologna-type sausages with reduced fat (~16% fat, ~29% reduction), cholesterol (40â¯mg, ~10% reduction), and energy value (~210â¯kcal/100â¯g, ~21% reduction) and with healthier lipid profile using oleogel from HOSO.
