| Full text | |
| Author(s): |
Galvao, Andressa Maria Medeiros Theophilo
;
da Costa, Gilmar Freire
;
dos Santos, Mirian
;
Pollonio, Marise Aparecida Rodrigues
;
Hubinger, Miriam Dupas
Total Authors: 5
|
| Document type: | Journal article |
| Source: | MEAT SCIENCE; v. 216, p. 13-pg., 2024-07-05. |
| Abstract | |
High internal phase emulsions (HIPEs) are promising techniques that can replace saturated fat in food without reducing the product ' s texture, sensory attributes, water-holding capacity, and cooking loss. In the current investigation, 100% pork back fat was replaced by HIPEs formed with lentil protein isolate (LPI) in Bologna sausages. HIPEs were prepared by 25% LPI dispersion (2, 4, 6, and 8%, w /w) and 75% ( w /w) soybean oil. HIPEs with higher LPI concentration (4, 6, and 8%, w/w) showed lower droplet size, firmer appearance, and better rheology behavior than 2% LPI. The concentrations LPI (2%, 4%, 6%, and 8%, w /w) led to increased moisture in sausages (FH2, FH4, FH6, and FH8, respectively) compared to the FC. These LPI levels resulted in sausage values for pressed juice similar to the FC and lower energy values than sausages with soybean oil (FO) and pork back fat (FC). Besides, these LPI concentrations (4%, 6%, and 8%, w /w) resulted in a lower oil oxidation level in sausages with HIPEs (FH4, FH6, and FH8, respectively) compared to the control sausage formulation with pork back fat (FC). Bologna sausages elaborated with HIPEs showed emulsion stability values higher than 97%, without significance difference between them. The texture and sensory properties of sausages made with HIPEs were comparable to those made with pork back fat. HIPEs may improve the oxidation stability of the Bologna sausages. These results highlight the effectiveness of HIPEs structured with lentil protein in successfully substituting pork back fat in Bologna sausages with a better nutritional appeal. (AU) | |
| FAPESP's process: | 21/02990-4 - Partial or total red meat replacement in traditional meat products: technological, sensory and nutritional evaluation |
| Grantee: | Marise Aparecida Rodrigues Pollonio |
| Support Opportunities: | Regular Research Grants |
| FAPESP's process: | 19/27354-3 - Architecture of colloidal delivery systems: what is the role of structure on the digestibility? |
| Grantee: | Rosiane Lopes da Cunha |
| Support Opportunities: | Research Projects - Thematic Grants |
| FAPESP's process: | 21/06863-7 - Use of protein and polysacharides to obtain structured oils:fat replacement and curcumin delivery |
| Grantee: | Miriam Dupas Hubinger |
| Support Opportunities: | Regular Research Grants |