Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 132, Issue -, Pages -Publisher
ELSEVIER
DOI: 10.1016/j.lwt.2020.109845
Keywords
Canola oil; Bamboo fiber; Inulin; By-products; Value-added
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Funding
- Scientific and Technological Development Council (CNPq) [131994/2017-4]
- Coordenacao de Aperfeicoamento de Pessoal de Nivel Superior - Brasil (CAPES) [001]
- CYTED [119RT0568]
- Ministry of Economy and Competitiveness (MINECO, Spain) [FJCI-2016-29486]
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Pork skin-based emulsion gels (EGs) elaborated with canola oil, bamboo fiber and inulin were used to replace 50% and 100% of pork back fat in hot-dog sausages made with a high content of mechanically deboned chicken meat (MDCM). Nutritional, technological, and microstructural characteristics of sausages were assessed. Sausages containing EGs presented a higher amount of 0)3 polyunsaturated fatty acids (PUFAs), and reduction of saturated fatty acids (SFAs) and 0)6/0)3 ratio up to 77% and 76%, respectively. pH, aw, and texture parameters of sausages were not affected by EGs addition. Color parameters presented a lightly increase in L* values and a reduction in a* values in the sausages. The replacement of 50% of pork back fat by EGs did not affect all sensory parameters of sausages. Thus, we concluded that pork skin-based EGs are promising alternatives to replace pork back fat in low-cost sausages.
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