Your browser doesn't support javascript.
loading
Mostrar: 20 | 50 | 100
Resultados 1 - 2 de 2
Filtrar
Mais filtros

Base de dados
País/Região como assunto
Ano de publicação
Tipo de documento
Intervalo de ano de publicação
1.
J Food Sci Technol ; 57(3): 1003-1012, 2020 Mar.
Artigo em Inglês | MEDLINE | ID: mdl-32123421

RESUMO

To meet the needs of new consumers, meat researchers need to develop healthier products. Dietary fibers can be added for structural purposes, to present functional characteristics or to change the composition of the final product. In this study, mixture design was used to investigate the effects of partial substitution of pork fat by inulin, fructooligosaccharides and α-cyclodextrin on the technological and sensory quality characteristics of low-fat Italian type salami. The partial substitution of fat using dietary fibers shows no effect on weight loss, Aw and pH during ripening time. However, the addition of up to 2% α-cyclodextrin increased lightness and reduced redness and yellowness. Up to 2% of inulin or fructooligosaccharides added improved the sensory acceptance, texture parameters and redness. Healthier low-fat Italian type salami can be produced using inulin or fructooligosaccharides as fat substitute for pork fat and still obtain good technological and sensorial results.

2.
Br Poult Sci ; 60(6): 716-723, 2019 Dec.
Artigo em Inglês | MEDLINE | ID: mdl-31532242

RESUMO

1. The current consumer preference for healthier meat products is associated with less additives in manufacturing (so-called 'clean-label') or the addition of non-meat ingredients with functional properties, recognised as improving specific technological properties in meat products.2. This study evaluated the effect of the addition of alpha-cyclodextrin and wheat fibre to low-fat chicken frankfurters containing 35% mechanically deboned chicken meat on the technological and sensorial properties during refrigerated storage.3. The results showed that the addition of dietary fibres (alpha-cyclodextrin and wheat fibre) in low-fat chicken frankfurters improved emulsion stability, hardness, chewiness and reduced cohesiveness.4. Alpha-cyclodextrin helped the retention of fat globules in the microstructure and affected colour in the sensorial evaluation.5. The use of alpha-cyclodextrin, in combination with wheat fibre, as a new ingredient to substitute fat in emulsified meat products containing mechanically deboned chicken, improved emulsion stability and texture.6. Alpha-cyclodextrin and wheat fibre were effective in contributing to fat reduction without affecting the sensory properties of the product.


Assuntos
Fibras na Dieta/metabolismo , Produtos Avícolas/análise , alfa-Ciclodextrinas/administração & dosagem , Adolescente , Adulto , Animais , Brasil , Galinhas , Cor , Dieta com Restrição de Gorduras/métodos , Gorduras na Dieta/administração & dosagem , Gorduras na Dieta/análise , Fibras na Dieta/administração & dosagem , Fibras na Dieta/análise , Fibras na Dieta/classificação , Emulsões , Feminino , Humanos , Concentração de Íons de Hidrogênio , Masculino , Microscopia Eletrônica de Varredura , Pessoa de Meia-Idade , Valor Nutritivo , Produtos Avícolas/microbiologia , Produtos Avícolas/normas , Distribuição Aleatória , Análise de Regressão , Suínos , Paladar , Triticum , Adulto Jovem
SELEÇÃO DE REFERÊNCIAS
DETALHE DA PESQUISA