Performance of reduced fat-reduced salt fermented sausage with added microcrystalline cellulose, resistant starch and oat fiber using the simplex design.
作者： João Marcos dos Santos , Eduardo Oliveira Ignácio , Camila Vespúcio Bis-Souza , Andrea Carla da Silva Barretto
DOI: 10.1016/J.MEATSCI.2021.108433
关键词: Chemistry 、 Fiber 、 Population 、 Chewiness 、 Lactic acid 、 Water activity 、 Lipid oxidation 、 Food science 、 Resistant starch 、 Microcrystalline cellulose
摘要: Abstract The search for ingredients that improve technological and nutritional aspects of food has been intensified in recent years by both researchers industry. Thus, the aim this study was to evaluate fermented sausages with simultaneous reduction fat (25%) salt (25% KCl; 75% NaCl) using up 2% three different dietary fiber: microcrystalline cellulose (MCC), resistant starch (RS) oat fiber (OF). Technological sensory evaluations used simplex-centroid mixture design. added did not affect weight loss, pH values acceptance. Models were obtained water activity, lactic acid bacteria, hardness, chewiness TBARS values. When included combination helped reduce inclusion MCC increased population OF demonstrated an antioxidant effect improved hardness chewiness. These fibers are can contribute development reduced – sausage.
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