Montoya Leidy, Quintero Natalia, Ortiz Stevens, Lopera Juan, Millán Patricia, Rodríguez-Stouvenel Aída
School of Food Engineering, Universidad del Valle, Cali 76001, Colombia.
Foods. 2022 Apr 7;11(8):1066. doi: 10.3390/foods11081066.
Fat reduction in meat products represents a technological challenge, as it affects the physicochemical and sensory properties of foods. The objective of the present investigation was to develop reduced-fat pork and chicken meatballs. In the initial stage, a survey was performed on 387 individuals, in order to determine the consumer perception of the meaning of a healthy meatball and the likelihood that they would consume such a product. In the second stage, four pork and chicken meatball formulations were developed: control meatballs (AC), meatballs with inulin (AI), meatballs with fructo-oligosaccharides (AF), and meatballs with inulin and fructo-oligosaccharides (AM). In the third stage, physicochemical properties were evaluated (water activity, humidity, fat, protein, ash, weight loss, pH, color, and texture) and a sensorial profile was created with semi-trained panelists for the four meatball formulations. In the fourth stage, AI was selected as the meatball with sensorial and physicochemical characteristics most similar to AC. An analysis of nutritional characteristics and a home test (84 consumers) were performed. The present study established that the inclusion of inulin as a fat substitute in the preparation of pork and chicken meatballs, in the amount of 3.5 g of fiber/100 g of the mixture, imitates the technological properties characteristic of fat and showed acceptance by consumers.
减少肉制品中的脂肪是一项技术挑战，因为这会影响食品的物理化学和感官特性。本研究的目的是开发低脂猪肉和鸡肉肉丸。在初始阶段，对387人进行了一项调查，以确定消费者对健康肉丸含义的认知以及他们消费此类产品的可能性。在第二阶段，开发了四种猪肉和鸡肉肉丸配方：对照肉丸（AC）、含菊粉的肉丸（AI）、含低聚果糖的肉丸（AF）以及含菊粉和低聚果糖的肉丸（AM）。在第三阶段，评估了物理化学性质（水分活度、湿度、脂肪、蛋白质、灰分、重量损失、pH值、颜色和质地），并由经过半培训的评审员为这四种肉丸配方创建了感官特征描述。在第四阶段，AI被选为感官和物理化学特性与AC最相似的肉丸。进行了营养特性分析和家庭测试（84名消费者）。本研究表明，在猪肉和鸡肉肉丸的制备中加入3.5克纤维/100克混合物量的菊粉作为脂肪替代品，可模拟脂肪的技术特性，并得到消费者的认可。
