A combined approach to decrease the technological and sensory defects caused by fat and sodium reduction in Bologna-type sausages
- Paulo Cezar Bastianello Campagnol
- Bibiana Alves dos Santos
- J. M. Lorenzo
- Alexandre José Cichoski
- Teresa Sanz
- Amparo Quiles
- Ana Salvador
- María Isabel Hernando Hernando
ISSN: 1082-0132, 1532-1738
Ano de publicación: 2017
Volume: 23
Número: 6
Páxinas: 471-479
Tipo: Artigo
Outras publicacións en: Food science and technology international = Ciencia y tecnología de alimentos internacional
Resumo
The effect of the addition of fructooligosaccharides, transglutaminase, disodium inosinate, and disodium guanylate on some technological and sensory parameters of low-fat and low-salt Bologna-type sausages was evaluated. In the first experiment, sausages with a 25% and 50% fat reduction containing 0, 3%, or 6% fructooligosaccharides were manufactured. Fat reduction adversely affected the emulsion stability, hardness, and sensory properties; however, the addition of 6% fructooligosaccharides reduced the loss of quality associated with a lower fat content. In the second experiment, sausages with a 50% fat reduction containing 6% fructooligosaccharides were produced. Additionally, the salt content was reduced by 50% and transglutaminase, disodium inosinate, and disodium guanylate were added. The combination of transglutaminase (1%), disodium inosinate (0.03%), and disodium guanylate (0.03%) was efficient to supress the technological and sensory defects caused by NaCl reduction in low-fat Bologna-type sausages.