Advanced search
Start date

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


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)

Articles published in Agência FAPESP Newsletter about the research grant:
Articles published in other media outlets (0 total):
More itemsLess items

Scientific publications
(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; 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, . (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, . (13/05359-7)

Please report errors in scientific publications list by writing to: