Physical, chemical and sensory characteristics as affected by pork fat reduction in Bologna sausage

• Grant number: 13/05359-7
• Support Opportunities: Regular Research Grants
• Start date: June 01, 2013
• End date: May 31, 2015
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Science
• Principal Investigator: Carmen Josefina Contreras Castillo
• Grantee: Carmen Josefina Contreras Castillo
• Host Institution: Escola Superior de Agricultura Luiz de Queiroz (ESALQ). Universidade de São Paulo (USP). Piracicaba , SP, Brazil
• Associated researchers: Ana Lúcia da Silva Corrêa Lemos

Abstract

The World Health Organization (WHO) reduced the recommended amount of fat in the human diet. In 2011, ANVISA reported that there is a wide variety of formulations in the products on the domestic market, allowing changes in lipid content and sodium without major impacts on the processing of these products. Thus, it becomes feasible to manufacture products under the name "reduced-fat", which must contain a minimum reduction of 25% fat. Fat is an ingredient in their unique properties and features, so only replace or mimic its features (fat mimetics) will not produce the similar products on the market. Thus, the concept of "combifood" will be applied in this work, eg., several ingredients are combined to obtain the sensory characteristics and physical-chemical stability in order to process and increased product life. The mortadella is a high meat product consumption in different social classes and age groups. Contains high amount of fat and has characteristics such as easy to chew, low cost and specific sensory properties. In this context, there are two goals of this project: the first is the replacement of animal fat by vegetable, modifying the fatty acid profile and its effects on the quality standard of the product mortadella, while the second objective is to evaluate how to reduce the content of fat with the use of hydrocolloids and whey, modified physic-chemical and sensorial characteristics. To achieve this goal, the project will be implemented in three stages, the first of which aims to determine minibater as fat replacers are associated with proteins of beef and pork, assessing the characteristics and gelling capacity related to water retention. In the second stage will be elaborated six treatments bologna: T1 - 24%, T2 - 8%, T3 - 12%; T4 - 4%; T2G - 8%; T4G - 4% fat in their formulations, and will be evaluated their physicochemical characteristics. In the third step, we will evaluate the life of mortadella commercial storage conditions. (AU)

Scientific publications

(4)

(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)

SALDANA, ERICK; DA SILVA CORREA LEMOS, ANA LUCIA; SELANI, MIRIAM MABEL; SPADA, FERNANDA PAPA; DE ALMEIDA, MARCIO AURELIO; CONTRERAS-CASTILLO, CARMEN JOSEFINA. Influence of animal fat substitution by vegetal fat on Mortadella-type products formulated with different hydrocolloids. Scientia Agricola, v. 72, n. 6, p. 495-503, NOV-DEC 2015. (13/05359-7)

SALDANA, ERICK; DA SILVA CORREA LEMOS, ANA LUCIA; SELANI, MIRIAM MABEL; SPADA, FERNANDA PAPA; DE ALMEIDA, MARCIO AURELIO; CONTRERAS-CASTILLO, CARMEN JOSEFINA. Influence of animal fat substitution by vegetal fat on Mortadella-type products formulated with different hydrocolloids. CIENTIA AGRICOL, v. 72, n. 6, p. 9-pg., 2015-11-01. (13/05359-7)

SALDANA, ERICK; GARCIA, ALINE DE OLIVEIRA; SELANI, MIRIAM MABEL; HAGUIWARA, MARCIA M. H.; DE ALMEIDA, MARCIO AURELIO; SICHE, RAUL; CONTRERAS-CASTILLO, CARMEN J.. A sensometric approach to the development of mortadella with healthier fats. MEAT SCIENCE, v. 137, p. 176-190, MAR 2018. (13/05359-7)

SALDANA, ERICK; SICHE, RAUL; DA SILVA PINTO, JAIR SEBASTIAO; DE ALMEIDA, MARCIO AURELIO; SELANI, MIRIAM MABEL; RIOS-MERA, JUAN; CONTRERAS-CASTILLO, CARMEN J.. Optimization of lipid profile and hardness of low-fat mortadella following a sequential strategy of experimental design. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, v. 55, n. 2, p. 811-820, FEB 2018. (13/05359-7)