کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
5791048 | 1554073 | 2016 | 31 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Production of healthier bologna type sausages using pork skin and green banana flour as a fat replacers
ترجمه فارسی عنوان
تولید سوسیس های نوع بولونیا سالم با استفاده از پوست گوشت خوک و آرد موز سبز به عنوان یک جایگزین چربی
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کلمات کلیدی
سوسیس، کم چرب، جایگزین چربی، پوست خوک، آرد موز سبز،
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
چکیده انگلیسی
The effect of pork skin (PS) and green banana flour (GBF) on the physicochemical, technological, microbiological, and sensory properties of Bologna-type sausages was assessed. For this propose, six batches were manufactured: control (formulated with 20% fat) and five treatments replacing 20%, 40%, 60%, 80%, and 100% of pork-fat by a mixture of PS, water, and GBF (1:2:2). Fat contents significantly (PÂ <Â 0.05) decreased, while moisture, resistant starch and ash levels significantly (PÂ <Â 0.05) increased with the addition of PS and GBF gel. Lower cooking loss and higher emulsion stability (PÂ <Â 0.05) were observed in the modified treatments. No difference was observed between the treatments for the microbiological quality. The substitution of up to 60% fat did not influence (PÂ >Â 0.05) on color (L*, a*, b*, and whiteness), texture parameters, and sensory acceptability. Therefore, healthier Bologna type sausages could be produced by replacing up to 60% of the fat with a mixture of PS, water, and GBF without depreciating product's quality.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Meat Science - Volume 121, November 2016, Pages 73-78
Journal: Meat Science - Volume 121, November 2016, Pages 73-78
نویسندگان
Larissa Aparecida Agostinho dos Santos Alves, José Manuel Lorenzo, Carlos Antonio Alvarenga Gonçalves, Bibiana Alves dos Santos, Rosane Teresinha Heck, Alexandre José Cichoski, Paulo Cezar Bastianello Campagnol,