Reduced levels of fat in Italian sausages and its influence on sensory tasters of different ages

Author(s)

Fernanda Papa Spada

• Document type: Master's Dissertation
• Press: Piracicaba.
• Institution: Universidade de São Paulo (USP). Escola Superior de Agricultura Luiz de Queiroz (ESALA/BC)
• Defense date: 2013-07-15

Examining board members

Carmen Josefina Contreras Castillo; Jorge Herman Behrens; Ana Lúcia da Silva Correa Lemos

• Advisor: Carmen Josefina Contreras Castillo

Abstract

The search for a healthy lifestyle, it have been a challenge for the food industry meet the demands of current market. The consumer age is an important variable to obtain the expectations of individuals. Young people in general are healthy, and they are in opinion formation, while the elderly have consolidated preferences and often should have dietary restrictions. In this context, for the low-fat meat products and chewiness are attractive features. For the development of meat products differentiated, are common to combine nonmeat ingredients that can substitute the fat, or the reduction of composition saturated by the use of vegetable oils to replace pork fat. However, few are the studies that consider both requirements: the reduction and replacement of fat assessing the influence of these changes in sensory perception of consumers of different ages. Thus, the present has the main objective to facilitate obtaining emulsified with high fat reduction and sensory acceptability, using nonmeat ingredients, associated with vegetable fat, in addition to compare the sensory profiles obtained by youth, adults and seniors trained. Three processes were performed at different time periods from the standardization of the raw material. In the formulations fat was reduced by 66% and the maximum was 100% replacement of fat. Being formulations: CA and CV treatments controls containing respectively 24% animal fat (A) and vegetable fat (V) the mass; RGA (reduced animal fat) and RGV (reduced vegetable fat) with content reduced to 12% fat mass, while RGAH (reduced animal fat with hydrocolloids), and RGVH (reduced fat with vegetable hydrocolloids) have 12% fat and added whey (1.2%), sodium alginate (0.25%) and guar gum (0.05%). The replacement of animal fat to vegetable modified product quality especially in regard to texture (elasticity and chewiness). The reduction of fat decreased the oxidative potential and of saturated fatty acids, downplayed cooking loss and had the highest sensory acceptance. The results demonstrate the consumer 110 that no treatment was considered preferred, though 64% of consumers prefer products with reduced fat content. Older consumers could not differentiate the samples. Among the groups trained sensory profiles obtained were different, the trained groups emphasized that the reduction in animal fat afforded to obtain products with characteristics similar to those when compared to traditional replaced by vegetable fat (RGV and RGVH). We conclude that the new product should have appeal to healthiness, highlighting its fat content and its distinctive characteristics as the softness and chewing. This result shows promising areas for future research involving the use of different lipid sources associated with hydrocolloids in meat products associated with different lipid sources. This study reinforces the importance of the selection of groups of assessors depending on the target audience of the product to be developed. Another important point is the need for improvement of sensory descriptive analysis, with the maps of references used in this work a simple tool that helps testers in getting results. (AU)

• FAPESP's process: 11/04041-8 - Reduced levels of fat in bologna sausage and your influence in sensory parameters of panelists the different ages.
• Grantee: Fernanda Papa Spada
• Support Opportunities: Scholarships in Brazil - Master