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

作者：Bastianello Campagnol Paulo Cezar; dos Santos Bibiana Alves; Manuel Lorenzo Jose; Cichoski Alexandre Jose

来源：Food Science and Technology International, 2017, 23(6): 471-479.

DOI：10.1177/1082013217701859

• Healthier meat products
• fat-reduced meat product
• sodium reduction
• flavor enhancers
• prebiotics

The effect of the addition of fructooligosaccharides, transglutaminase, disodium inosinate, and disodium guanylate on some technological and sensory parameters of low-fat and low-salt Bologna-type sausages was evaluated. In the first experiment, sausages with a 25% and 50% fat reduction containing 0, 3%, or 6% fructooligosaccharides were manufactured. Fat reduction adversely affected the emulsion stability, hardness, and sensory properties; however, the addition of 6% fructooligosaccharides reduced the loss of quality associated with a lower fat content. In the second experiment, sausages with a 50% fat reduction containing 6% fructooligosaccharides were produced. Additionally, the salt content was reduced by 50% and transglutaminase, disodium inosinate, and disodium guanylate were added. The combination of transglutaminase (1%), disodium inosinate (0.03%), and disodium guanylate (0.03%) was efficient to supress the technological and sensory defects caused by NaCl reduction in low-fat Bologna-type sausages.

• 出版日期2017-9