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
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 (P < 0.05) decreased, while moisture, resistant starch and ash levels significantly (P < 0.05) increased with the addition of PS and GBF gel. Lower cooking loss and higher emulsion stability (P < 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 (P > 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
نویسندگان
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