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A combined approach to decrease the technological and sensory defects caused by fat and sodium reduction in

Paulo Cezar Bastianello Campagnol1, Bibiana Alves Dos Santos2, José Manuel Lorenzo3

  • 11 Universidade Federal de Santa Maria, CEP 97105-900, Santa Maria, Brazil.

Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional
|March 28, 2017
PubMed
Summary

Fructooligosaccharides improve low-fat sausages, while transglutaminase, disodium inosinate, and disodium guanylate help maintain quality in low-fat, low-salt Bologna-type sausages.

Keywords:
Healthier meat productsfat-reduced meat productflavor enhancersprebioticssodium reduction

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Area of Science:

  • Food Science
  • Meat Technology
  • Product Development

Background:

  • Reduced fat and salt content in processed meats can negatively impact technological and sensory attributes.
  • Optimizing formulations for healthier processed meat products is a key area of food science research.
  • Functional ingredients offer potential solutions to mitigate quality losses in reduced-fat, reduced-salt products.

Purpose of the Study:

  • To evaluate the effects of fructooligosaccharides on low-fat Bologna-type sausages.
  • To assess the impact of transglutaminase, disodium inosinate, and disodium guanylate on low-fat, low-salt sausages.
  • To identify optimal ingredient combinations for improving the quality of reduced-fat and reduced-salt Bologna-type sausages.

Main Methods:

  • Manufacturing of Bologna-type sausages with varying fat (25%, 50%) and fructooligosaccharide (0%, 3%, 6%) levels.
  • Further development of 50% fat-reduced sausages with 50% salt reduction, incorporating transglutaminase, disodium inosinate, and disodium guanylate.
  • Analysis of technological parameters (e.g., emulsion stability, hardness) and sensory properties.

Main Results:

  • Fat reduction negatively affected emulsion stability, hardness, and sensory properties.
  • Addition of 6% fructooligosaccharides mitigated quality losses in low-fat sausages.
  • A combination of 1% transglutaminase, 0.03% disodium inosinate, and 0.03% disodium guanylate effectively counteracted defects from salt reduction in low-fat sausages.

Conclusions:

  • Fructooligosaccharides can improve the quality of low-fat Bologna-type sausages.
  • Transglutaminase, disodium inosinate, and disodium guanylate are effective in compensating for quality defects caused by salt reduction in low-fat, low-salt sausages.
  • These functional ingredients offer a viable strategy for developing healthier processed meat products without compromising quality.