Skip to main content
SpringerLink
Log in

Can dietary fiber improve the technological characteristics and sensory acceptance of low-fat Italian type salami?

  • Original Article
  • Published:
Journal of Food Science and Technology Aims and scope Submit manuscript

Abstract

To meet the needs of new consumers, meat researchers need to develop healthier products. Dietary fibers can be added for structural purposes, to present functional characteristics or to change the composition of the final product. In this study, mixture design was used to investigate the effects of partial substitution of pork fat by inulin, fructooligosaccharides and α-cyclodextrin on the technological and sensory quality characteristics of low-fat Italian type salami. The partial substitution of fat using dietary fibers shows no effect on weight loss, Aw and pH during ripening time. However, the addition of up to 2% α-cyclodextrin increased lightness and reduced redness and yellowness. Up to 2% of inulin or fructooligosaccharides added improved the sensory acceptance, texture parameters and redness. Healthier low-fat Italian type salami can be produced using inulin or fructooligosaccharides as fat substitute for pork fat and still obtain good technological and sensorial results.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2

Similar content being viewed by others

References

  • ABPA (2012) Associação Brasileira de Proteína Animal (ABPA). Relatório anual ABIPECS 2011/2012- Carne Suína. São Paulo, Brasil

  • Alejandre M, Poyato C, Ansorena D, Astiasaran I (2016) Linseed oil gelled emulsion: a successful fat replacer in dry fermented sausages. Meat Sci 121:107–113

    CAS  PubMed  Google Scholar 

  • Alves LAAS, Lorenzo JM, Gonçalves CAA, Santos BA, Heck RT, Cichoski AJ, Campagnol PCB (2016) Production of healthier Bologna type sausages using pork skin and green banana flour as fat replacers. Meat Sci 121:73–78

    CAS  PubMed  Google Scholar 

  • Anarjan N, Fahimdanesh M, Malmiri-Jafarizadeh H (2017) β-Carotene nanodispersions synthesis by three-component stabilizer system using mixture design. J Food Sci Technol 54:3731–3736

    CAS  PubMed  PubMed Central  Google Scholar 

  • Bailey MA, Holscher HD (2018) Microbiome-mediated effects of the Mediterranean diet on inflammation. Adv Nutr 9:193–206

    PubMed  PubMed Central  Google Scholar 

  • Bis-Souza CV, Henck JMM, Barretto ACS (2018) Performance of low-fat beef Burger with added soluble and insoluble dietary fibers. Food Sci Technol 38:522–529

    Google Scholar 

  • Bis-Souza CV, Barba FJ, Lorenzo JM, Penna ALB, Barretto ACS (2019) New strategies for the development of innovative fermented meat products: a review regarding the incorporation of probiotics and dietary fibers. Food Rev Int 35:467–484

    CAS  Google Scholar 

  • Blaiotta G, Murru N, Cerbo AD, Romano R, Aponte M (2018a) Production of probiotic bovine salami using Lactobacillus plantarum 299v as adjunct. J Sci Food Agric 98:2285–2294

    CAS  PubMed  Google Scholar 

  • Blaiotta G, Murru N, Cerbo AD, Romano R, Aponte M (2018b) Production of probiotic bovine salami using Lactobacillus plantarum 299v as adjunct. J Sci Food Agric 98:2285–2294

    CAS  PubMed  Google Scholar 

  • Bligh EG, Dyer WJ (1959) A rapid method of total lipid extraction and purification. Can J Biochem Physiol 37:911–917

    CAS  PubMed  Google Scholar 

  • Bourne MC (1978) Texture profile analysis. Food Technol 32:62–66

    Google Scholar 

  • Brazil (2000) Ministério da Agricultura, Pecuária e Abastecimento (MAPA). Instrução Normativa IN No 22/2000. Regulamento técnico de identidade e qualidade de salame tipo italiano. Diário Oficial da União; Poder Executivo, Brasília

  • Brazil (2001) Agência Nacional de Vigilância Sanitária (ANVISA). Resolução RDC No 12/2001. Regulamento Técnico sobre Padrões Microbiológicos para Alimentos. Diário Oficial da União; Poder Executivo, Brasília

  • Brazil (2012) Ministério da Saúde. Agencia Nacional de Vigilância Sanitária (ANVISA) Resolução RDC No 54/2012. Regulamento Técnico sobre Informação Nutricional Complementar. Diário Oficial da União; Poder Executivo, Brasília

  • Caceres E, Garcia ML, Toro J, Selgas MD (2004) The effect of fructooligosaccharides on the sensory characteristics of cooked sausages. Meat Sci 68:87–96

    CAS  PubMed  Google Scholar 

  • Campagnol PCB, Santos BA, Wagner R, Terra NN, Pollonio MAR (2012) Amorphous cellulose gel as a fat substitute in fermented sausages. Meat Sci 90:36–42

    CAS  PubMed  Google Scholar 

  • Casarotti SN, Borgonovi TF, Batista CL, Penna ALB (2018) Guava, orange and passion fruit by-products: characterization and its impacts on kinetics of acidification and properties of probiotic fermented products. LWT Food Sci Technol 98:69–76

    CAS  Google Scholar 

  • Cruxen CES, Braun CLK, Fagundes MB, Gularte MA, Wagner R, Silva WP, Fiorentini AM (2018) Development of fermented sausage produced with mutton and native starter cultures. LWT Food Sci Technol 95:23–31

    CAS  Google Scholar 

  • De Moraes Filho ML, Busanello M, Prudencio SH, Garcia S (2018) Soymilk with okara flour fermented by Lactobacillus acidophilus: simplex-centroid mixture design applied in the elaboration of probiotic creamy sauce and storage stability. LWT Food Sci Technol 93:339–345

    Google Scholar 

  • Días-Vela J, Totosaus A, Escalona-Buendía BH, Pérez-Chabela ML (2017) Influence of the fiber from agro-industrial co-products as functional food ingredient on the acceptance, neophobia and sensory characteristics of cooked sausages. J Food Sci Technol 54:379–385

    Google Scholar 

  • Fernández-López J, Sendra E, Sayas-Barberá E, Navarro C, Pérez-Alvarez JA (2008) Physico-chemical and microbiological profiles of “salchichón” (Spanish dry-fermented sausage) enriched with orange fiber. Meat Sci 80:410–417

    PubMed  Google Scholar 

  • Ferreira V, Barbosa J, Vendeiro S, Mota A, Silva F, Monteiro MJ, Hogg T, Gibbs P, Teixeira P (2006) Chemical and microbiological characterization of alheira: a typical Portuguese fermented sausage with particular reference to factors relating to food safety. Meat Sci 73:570–575

    CAS  PubMed  Google Scholar 

  • Glisic M, Baltic M, Trbovic D, Jokanovic M, Pnrunovic N, Dimitrijevic M, Suvajdzic B, Boskovic M, Vasilev D (2019) Inulin-based emulsion-filled gel as a fat replacer in prebiotic and PUFA-enriched dry fermented sausages. Int J Food Sci Technol 54:787–797

    CAS  Google Scholar 

  • Greene BE, Cumuze TH (1982) Relationship between TBA numbers and inexperienced panelists’ assessments of oxidized flavor in cooked beef. J Food Sci 47:52–54

    Google Scholar 

  • Grigelmo-Miguel N, Abadías-Serós MAI, Martín-Belloso O (1999) Characterisation of low-fat high-dietary fibre frankfurters. Meat Sci 52:247–256

    CAS  PubMed  Google Scholar 

  • Ham YK, Hwang KE, Kim HW, Song DH, Kim YJ, Choi YS, Kim CJ (2016) Effect of fat replacement with a mixture of collagen and dietary fiber on small caliber fermented sausages. Int J Food Sci Technol 51:96–104

    CAS  Google Scholar 

  • Han M, Bertram HC (2017) Designing healthier comminuted meat products: effect of dietary fibers on water distribution and texture of a fat-reduced meat model system. Meat Sci 133:159–165

    PubMed  Google Scholar 

  • Henning SSC, Tshalibe P, Hoffman LC (2016) Physico-chemical properties of reduced-fat beef species sausage with pork back fat replaced by pineapple dietary fibres and water. LWT Food Sci Technol 74:92–98

    CAS  Google Scholar 

  • Hilbig J, Gisder J, Prechtl RM, Herrmann K, Weiss J, Loeffler M (2019) Influence of exopolysaccharide-producing lactic acid bacteria on the spreadability of fat-reduced raw fermented sausages (Teewurst). Food Hydrocolloids 93:422–431

    CAS  Google Scholar 

  • Horwitz W, Latimer GW (2007) Association of official analytical chemistry—AOAC. 2007. Official methods of analysis, 18th edn. AOAC International, Gaithersburg

    Google Scholar 

  • Keenan DF, Resconi VC, Kerry JP, Hamill RM (2014) Modelling the influence of inulin as a fat substitute in comminuted meat products on their physico-chemical characteristics and eating quality using a mixture design approach. Meat Sci 94:1384–1394

    Google Scholar 

  • Lopez-Lopez I, Cofrades S, Yakan A, Solas MT, Jimenez-Colmenero F (2010) Frozen storage characteristics of low-salt and low-fat beef patties as affected by Wakame addition and replacing pork backfat with olive oil-in-water emulsion. Food Res Int 43:1244–1254

    CAS  Google Scholar 

  • López-Vargas J, Fernández-López J, Pérez-Álvarez JA, Viuda-Martos M (2014) Quality characteristics of pork burger added with albedo-fiber powder obtained from yellow passion fruit (Passiflora edulis var. flavicarpa) co-products. Meat Sci 97:270–276

    PubMed  Google Scholar 

  • Marino R, Malva AD, Seccia A, Caroprese M, Sevi C, Albenzio M (2017) Consumers’ expectations and acceptability for low saturated fat ‘salami’: healthiness or taste? J Sci Food Agric 97:3515–3521

    CAS  PubMed  Google Scholar 

  • Meilgaard M, Civille GV, Carr BT (1999) Sensory evaluation techniques, 3rd edn. CRC, Boca Raton

    Google Scholar 

  • Menegas LZ, Pimentel TC, Garcia S, Prudencio SH (2013) Dry-fermented chicken sausage produced with inulin and corn oil: physicochemical, microbiological, and textural characteristics and acceptability during storage. Meat Sci 93:501–506

    CAS  PubMed  Google Scholar 

  • Park W, Kim JR, Ju MG, Hong GE, Yeon SJ, Seo HG, Lee CH (2017) Enhancing quality characteristics of salami sausages formulated with whole buckwheat flour during storage. J Food Sci Technol 54:326–332

    CAS  PubMed  Google Scholar 

  • Pérez-Burillo S, Mehta T, Pastoriza S, Kramer DL, Paliy O, Rufián-Henares JÁ (2019) Potential probiotic salami with dietary fiber modulates antioxidant capacity, short chain fatty acid production and gut microbiota community structure. LWT Food Sci Technol 105:355–362

    Google Scholar 

  • Prado N, Sampayo M, González P, Lombó F, Díaz J (2019) Physicochemical, sensory and microbiological characterization of Asturian Chorizo, a traditional fermented sausage manufactured in Northern Spain. Meat Sci 156:118–124

    CAS  PubMed  Google Scholar 

  • Rocha YJP, Noronha RLF, Trindade MA (2019) Relations between consumer’s concern with own health and their perception about frankfurters with functional ingredients. Meat Sci 155:91–101

    Google Scholar 

  • Ruiz JN, Villanueva NDM, Favaro-Trindade CS, Contreras-Castillo CJ (2014) Physicochemical, microbiological and sensory assessments of Italian salami sausage with probiotic potential. Sci Agric 71:204–211

    CAS  Google Scholar 

  • Salazar P, García ML, Selgas MD (2009) Short-chain fructooligosaccharides as potential functional ingredients in dry fermented sausages with different fat levels. Int J Food Sci Technol 44:1100–1107

    CAS  Google Scholar 

  • Santos BA, Pollonio MAR, Cruz AG, Messias VC, Monteiro RA, Oliveira TLC, Faria JAF, Freitas MQ, Bolini HMA (2013) Ultra-flash profile and projective mapping for describing sensory attributes of prebiotic mortadella. Food Res Int 54:1705–1711

    Google Scholar 

  • Sarteshnizi RA, Hosseini H, Bondarianzadeh D, Colmenero FJ, Khaksar R (2015) Optimization of prebiotic sausage formulation: effect of using b-glucan and resistant starch by D-optimal mixture design approach. LWT- Food Sci Technol 62:704–710

    Google Scholar 

  • Szczesniak AS (2002) Texture in a sensory property. Food Qual Prefer 13:215–225

    Google Scholar 

  • Vyncke W (1970) Direct determination of the thiobarbituric acid value in trichloracetic acid extracts of fish as a measure of oxidative rancidity. Eur J Lipid Sci Technol 72:1084–1087

    CAS  Google Scholar 

  • Yim DG, Jang KH, Chung KY (2016) Effect of fat level and the ripening time on quality traits of fermented sausages. Asian Australas J Anim Sci 29:119–125

    CAS  PubMed  Google Scholar 

  • Zhao Y, Hou Q, Zhuang X, Wang Y, Zhou G, Zhang W (2018) Effect of regenerated cellulose fiber on the physicochemical properties and sensory characteristics of fat-reduced emulsified sausage. LWT- Food Sci Technol 97:157–163

    CAS  Google Scholar 

  • Zhou T, Zhao Y, Wu X, Wang W, Liu A (2018) Production of squid emulsion sausages using pork skin and coconut powder mixture as fat replacers. Int J Food Sci Technol 53:747–754

    CAS  Google Scholar 

  • Zhuang XB, Han MY, Kang ZL, Wang K, Bai Y, Xu XL (2016) Effects of the sugarcane dietary fiber and pre-emulsified sesame oil on low-fat meat batter physicochemical property, texture, and microstructure. Meat Sci 113:107–115

    CAS  PubMed  Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Meat and Meat Products Laboratory, Department of Food Technology and Engineering, UNESP – São Paulo State University, Street Cristóvão Colombo, 2265, São José do Rio Preto, SP, CEP 15054-000, Brazil

    C. V. Bis-Souza & A. C. S. Barretto

  2. Department of Food Technology, School of Food Engineering, University of Campinas UNICAMP, Street Monteiro Lobato, 80, Campinas, SP, 13083-862, Brazil

    M. M. Ozaki, V. A. S. Vidal & M. A. R. Pollonio

  3. Milk and Dairy Products Laboratory, Department of Food Technology and Engineering, UNESP – São Paulo State University, Street Cristóvão Colombo, 2265, São José do Rio Preto, SP, CEP 15054-000, Brazil

    A. L. B. Penna

Authors
  1. C. V. Bis-Souza
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. M. M. Ozaki
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. V. A. S. Vidal
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. M. A. R. Pollonio
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. A. L. B. Penna
    View author publications

    You can also search for this author in PubMed Google Scholar

  6. A. C. S. Barretto
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to A. C. S. Barretto.

Additional information

Publisher's Note

Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Bis-Souza, C.V., Ozaki, M.M., Vidal, V.A.S. et al. Can dietary fiber improve the technological characteristics and sensory acceptance of low-fat Italian type salami?. J Food Sci Technol 57, 1003–1012 (2020). https://doi.org/10.1007/s13197-019-04133-6

Download citation

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s13197-019-04133-6

Keywords

Search

Navigation