Department of Food Technology and Engineering, UNESP - São Paulo State University, Street Cristóvão Colombo, 2265, Zip Code 15054-000, São José do Rio Preto, SP, Brazil.
Department of Food Technology and Engineering, UNESP - São Paulo State University, Street Cristóvão Colombo, 2265, Zip Code 15054-000, São José do Rio Preto, SP, Brazil.
Meat Sci. 2021 May;175:108433. doi: 10.1016/j.meatsci.2021.108433. Epub 2021 Jan 6.
The search for ingredients that improve technological and nutritional aspects of food has been intensified in recent years by both researchers and industry. Thus, the aim of this study was to evaluate fermented sausages with simultaneous reduction of fat (25%) and salt (25% KCl; 75% NaCl) using up to 2% of three different dietary fiber: microcrystalline cellulose (MCC), resistant starch (RS) and oat fiber (OF). Technological and sensory evaluations used the simplex-centroid mixture design. The dietary fiber added did not affect the weight loss, pH values and sensory acceptance. Models were obtained for water activity, lactic acid bacteria, hardness, chewiness and TBARS values. When included in combination the three dietary fiber helped reduce water activity, inclusion of MCC increased the population of lactic acid bacteria, and inclusion of OF with MCC demonstrated an antioxidant effect and improved hardness and chewiness. These dietary fibers are ingredients that can contribute to the development of reduced fat - reduced salt fermented sausage.
近年来，研究人员和行业都在加紧寻找能够改善食品技术和营养方面的成分。因此，本研究的目的是使用高达 2%的三种不同膳食纤维：微晶纤维素（MCC）、抗性淀粉（RS）和燕麦纤维（OF），同时降低脂肪（25%）和盐（25%KCl；75%NaCl）来评估发酵香肠。使用单纯形质心混合物设计进行了技术和感官评估。添加的膳食纤维不会影响失重、pH 值和感官接受度。获得了水分活度、乳酸菌、硬度、咀嚼性和TBARS 值的模型。当三种膳食纤维组合使用时，有助于降低水分活度，添加 MCC 可增加乳酸菌的数量，而添加 OF 与 MCC 则具有抗氧化作用，可改善硬度和咀嚼性。这些膳食纤维是可以用于开发低脂肪-低盐发酵香肠的成分。
