Reducing phosphate in emulsified meat products by adding chia (Salvia hispanica L.) mucilage in powder or gel format: A clean label technological strategy

Author(s)

Ferreira Ignacio Camara, Ana Karoline ^[1] ; Silva Vidal, Vitor Andre ^[1] ; Santos, Mirian ^[1] ; Bernardinelli, Oigres Daniel ^[2] ; Sabadini, Edvaldo ^[2] ; Rodrigues Pollonio, Marise Aparecida ^[1]

Affiliation

^[1] Univ Campinas UNICAMP, Fac Food Engn, Dept Food Technol, Univ Zeferino Vaz City, BR-13083862 Campinas, SP - Brazil

^[2] Univ Campinas UNICAMP, Univ Zeferino Vaz City, Inst Chem, Dept Physicochem, BR-13083970 Campinas, SP - Brazil

• Document type: Journal article
• Source: MEAT SCIENCE; v. 163, MAY 2020.
• Web of Science Citations: 0

Abstract

This study evaluated the functional properties of chia mucilage powder (MCP) and gel (MCG) as a phosphate replacers in low-fat Bologna sausages. Four treatments were produced without phosphates (F1-2% MCP; F2-2% MCG; F3-4% MCP; F4-4% MCG) and two with 0.25% phosphate (F5-2% MCG and F6-4% MCG) besides control (20%-fat-0.5% phosphate). Samples containing mucilage were less firm and less chewy on day 0, except F3. Treatments containing 2% MCG were judged acceptable and provided better emulsion stability than those with MCP. Adding 4% MCP or MCG resulted in Bolognas with lower relaxation times and more restricted mobility and lowest sensorial acceptance characterized by the terms light brown and dark pink color (F4). The microscopy images exhibited less cohesive structure in treatments with 4% of MCG, suggesting the formation of a weaker bound protein network. Chia mucilage gel at 2%, due to its functional properties, has proven to be a feasible strategy to substitute 50% phosphate in low-fat Bologna sausages. (AU)

• FAPESP's process: 16/19967-7 - Developing functional emulsion gels for application in low fat low sodium bologna sausage
• Grantee: Marise Aparecida Rodrigues Pollonio
• Support Opportunities: Regular Research Grants