Fat substitutes in processing of sausages using piramutaba waste

Abstract

The aim of this study was to evaluate fat substitute in processing of sausages prepared with surimi of waste from piramutaba filleting. The formulation ingredients were mixed with the fat substitutes added according to a fractional planning 24-1, where the independent variables, manioc starch (Ms), hydrogenated soy fat (F), texturized soybean protein (Tsp) and carrageenan (Cg) were evaluated on the responses of pH, texture (Tx), raw batter stability (RBS) and water holding capacity (WHC) of the sausage. Fat substitutes were evaluated in 11 formulations and the results showed that the greatest effects on the responses were found to Ms, F and Cg, being eliminated from the formulation Tsp. To find the best formulation for processing piramutaba sausage was made a complete factorial planning of 23 to evaluate the concentrations of fat substitutes in an enlarged range. The optimum condition found for fat substitutes in the sausages formulation were carrageenan (0.51%), manioc starch (1.45%) and fat (1.2%).

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Acknowledgments

This study received financial support from Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq/Brasil).

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Correspondence to Lúcia de Fátima Henriques Lourenço.

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de Fátima Henriques Lourenço, L., dos Santos Galvão, G.C., da Conceição Amaral Ribeiro, S. et al. Fat substitutes in processing of sausages using piramutaba waste. J Food Sci Technol 51, 1269–1277 (2014). https://doi.org/10.1007/s13197-012-0645-8

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Keywords

  • Microbiological
  • Surimi
  • Carrageenan
  • Fat Replacement
  • Manioc Starch