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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Chia (Salvia hispanica L.) mucilage as a new fat substitute in emulsified meat products: Technological, physicochemical, and rheological characterization

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Author(s):
Ferreira Ignacio Camara, Ana Karoline [1] ; Okuro, Paula Kiyomi [1] ; da Cunha, Rosiane Lopes [1] ; Maria Herrero, Ana [2] ; Ruiz-Capillas, Claudia [2] ; Rodrigues Pollonio, Marise Aparecida [1]
Total Authors: 6
Affiliation:
[1] Univ Estadual Campinas, Dept Food Technol, UNICAMP, Fac Food Engn, BR-13083862 Campinas, SP - Brazil
[2] Inst Food Sci Technol & Nutr, Dept Prod, ICTAN, CSIC, Madrid 28040 - Spain
Total Affiliations: 2
Document type: Journal article
Source: LWT-FOOD SCIENCE AND TECHNOLOGY; v. 125, MAY 2020.
Web of Science Citations: 0
Abstract

The objective of the study was to evaluate the rheological properties of chia mucilage (CM) gels as functional ingredient in emulsified meat model systems. Three different concentrations of chia mucilage gels (CMGs) (15%, 20%, and 25%), were applied in two levels (2.5% and 5.0%), aiming to substitute 50% of pork back fat in the meat model systems. Two control treatments (FC1 and FC2 containing 20 and 10% fat, respectively) were also tested. The rheological behavior of the mucilage was viscoelastic with a dominant storage modulus (G' > G `') forming a structure type gel. The values of tan 8 ranged between 0.37 and 0.40, which could indicate a weak elastic gel-like behavior in the frequency range studied. The mechanical properties of CMGs were preserved after thermal treatment. The meat emulsion stability was improved with the addition of CMG. All formulations with 5% CM were characterized by significantly increased hardness, and decreased elasticity and cohesiveness values (P < 0.05) compared to those with FC1. Chia mucilage thus shows potential as a substitute saturated fat (SFA) in emulsified meat products with improved technological characteristics and additional healthier claims. (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