Currently the challenge of the food industry is to meet demands market by developing products with appeals different. In meat products is attractive the low-fat to the industry that uses non-meat ingredients, in most cases these ingredients incorporate water in the product. The bologna sausage stands out as an emulsified meaty product, easy to masticate, inexpensive, widely consumed, characteristic pungent odor and with significant levels of fat. The alginate sodium, xanthan gum and guar out as ingredients that has been investigated and used to improve the characteristics of texture in foods. However, the alginate sodium has received little attention in meat products (PÉRES-Mateos & Montero, 2000). Another group of innovative ingredients as substitutes for animal fats are the vegetable fats, that today serve different sectors of food, including low levels of trans fat. The hydrogenated vegetable fat has become versatile ingredient due to its high durability and stability under high temperatures. Variations in fat content may influence the sensory properties by different mechanisms. To characterize the sensory aspects of a product by Quantitative Descriptive Analysis (QDA) is one of the most complete. The flavor and texture of foods contribute greatly to the pleasure associated with the ingestion of food and drinks. The taste of food commonly called "food taste" is the result of interactions between the volatile molecules present in food and beverages we consume and feel in the chemical sense can be defined as: knowledge of smell and taste. At each stage of life there are changes in interests and perceptions of people, age comes a decrease ability in the chemical-sensory (Murphy, 1986). With the increase in life expectancy, as indicated by the ONU, new products targeted at this audience are being developed and tested. So this experiment seeks to contribute scientifically to the improvement of different animal fat substitutes and to know the possible differences in sensory perceptions of different age groups.
News published in Agência FAPESP Newsletter about the scholarship: