期刊
MEAT SCIENCE
卷 149, 期 -, 页码 141-148出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.meatsci.2018.11.020
关键词
High oleic sunflower oil; Pork skin; Fat replacer; Fatty acid profile; Healthier meat products
资金
- Coordenacao de Aperfeicoamento de Pessoal de Nivel Superior - Brasil (CAPES) [001]
- CYTED [116RT0503]
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 (similar to 16% fat, similar to 29% reduction), cholesterol (40 mg, similar to 10% reduction), and energy value (similar to 210 kcal/100 g, similar to 21% reduction) and with healthier lipid profile using oleogel from HOSO.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据