Department of Food Technology, Faculty of Food Engineering, University of Campinas (UNICAMP), Universitária Zeferino Vaz City, 13083-862 Campinas, São Paulo, Brazil.
Department of Physicochemistry, Institute of Chemistry, University of Campinas (UNICAMP), Universitária Zeferino Vaz City, 13083-970 Campinas, São Paulo, Brazil.
Meat Sci. 2020 May;163:108085. doi: 10.1016/j.meatsci.2020.108085. Epub 2020 Feb 11.
This study evaluated the functional properties of chia mucilage powder (MCP) and gel (MCG) as a phosphate replacers in low-fat Bologna sausages. Four treatments were produced without phosphates (F1-2% MCP; F2-2% MCG; F3-4% MCP; F4-4% MCG) and two with 0.25% phosphate (F5-2% MCG and F6-4% MCG) besides control (20%-fat-0.5% phosphate). Samples containing mucilage were less firm and less chewy on day 0, except F3. Treatments containing 2% MCG were judged acceptable and provided better emulsion stability than those with MCP. Adding 4% MCP or MCG resulted in Bolognas with lower relaxation times and more restricted mobility and lowest sensorial acceptance characterized by the terms light brown and dark pink color (F4). The microscopy images exhibited less cohesive structure in treatments with 4% of MCG, suggesting the formation of a weaker bound protein network. Chia mucilage gel at 2%, due to its functional properties, has proven to be a feasible strategy to substitute 50% phosphate in low-fat Bologna sausages.
本研究评估了奇亚胶粉（MCP）和胶（MCG）作为低脂肪博洛尼亚香肠中磷酸盐替代品的功能特性。制备了 4 种无磷酸盐的处理组（F1-2% MCP；F2-2% MCG；F3-4% MCP；F4-4% MCG）和 2 种含 0.25%磷酸盐的处理组（F5-2% MCG 和 F6-4% MCG），以及对照组（20%脂肪-0.5%磷酸盐）。含有胶的样品在第 0 天的硬度和咀嚼性较差，除 F3 外。含有 2% MCG 的处理组被认为是可接受的，并且提供了比 MCP 更好的乳化稳定性。添加 4% MCP 或 MCG 会导致博洛尼亚香肠的松弛时间降低、流动性受限，感官接受度最低，表现为浅棕色和深粉色（F4）。显微镜图像显示，含有 4% MCG 的处理组具有较少的凝聚结构，表明形成了较弱的结合蛋白网络。由于其功能特性，2%的奇亚胶胶已被证明是一种可行的策略，可以替代低脂肪博洛尼亚香肠中 50%的磷酸盐。
