Belluco Caroline Zanon, Mendonça Fernanda Jéssica, Zago Iolanda Cristina Cereza, Di Santis Giovana Wingeter, Marchi Denis Fabrício, Soares Adriana Lourenço
Department of Food Science and Technology, State University of Londrina, Rodovia Celso Garcia Cid, Pr 445, km 380, Campus Universitário, 10.011, Londrina, Paraná Zip code 86.057-970 Brazil.
Department of Preventive Veterinary Medicine, State University of Londrina, Rodovia Celso Garcia Cid, Pr 445 Km 380, Campus Universitário, 10.011, Londrina, Paraná Zip code 86.057-970 Brazil.
J Food Sci Technol. 2022 Sep;59(9):3659-3668. doi: 10.1007/s13197-022-05382-8. Epub 2022 Feb 17.
This study aimed to use orange albedo flour as a fat replacer and evaluate its effect on three chicken formulations: C (control, 0% replacer addition, chicken skin as a fat source), F1 (4.8% replacer addition, standing for 22.8% partial fat replacement), and F2 (8.4% replacer addition, standing for 34% partial fat replacement). Fat replacer addition increased moisture and carbohydrate contents but reduced protein and ashes in formulations. F1 and F2 showed reductions in firmness, chewiness, cohesiveness, and springiness when compared to C. Furthermore, L* and b* parameters increased and a* reduced by fat replacer addition into formulations. All formulations showed good oxidative stability over the 90 days of storage. Fat replacer inclusion decreased polyunsaturated fatty acids and ω-6 contents. Overall, formulations had good sensorial acceptance and purchase intention by consumers, regardless of fat replacer addition. All formulations also had stable emulsion confirmed by optical microscopy. In short, orange albedo flour was feasible as fat replacer in chicken formulation, not compromising its quality and enabling light preparation.
本研究旨在使用橙皮粉作为脂肪替代品，并评估其对三种鸡肉配方的影响：C组（对照组，不添加替代品，以鸡皮作为脂肪来源）、F1组（添加4.8%的替代品，相当于22.8%的部分脂肪替代）和F2组（添加8.4%的替代品，相当于34%的部分脂肪替代）。添加脂肪替代品会增加配方中的水分和碳水化合物含量，但会降低蛋白质和灰分含量。与C组相比，F1组和F2组的硬度、咀嚼性、内聚性和弹性均有所降低。此外，在配方中添加脂肪替代品会使L和b参数增加，a*参数降低。在90天的储存期内，所有配方均表现出良好的氧化稳定性。添加脂肪替代品会降低多不饱和脂肪酸和ω-6含量。总体而言，无论是否添加脂肪替代品，配方都具有良好的感官接受度和消费者购买意愿。通过光学显微镜确认，所有配方的乳液也都很稳定。简而言之，橙皮粉作为鸡肉配方中的脂肪替代品是可行的，不会影响其品质，并且便于制备。
