Effect of the Partial Substitution of Soy Proteins by Highly Methyl-esterified Pectin on Chemical and Sensory Characteristics of Sausages

Autor(es)

Pereira, C. M. ^[1] ; Marques, M. F. ^[2] ; Hatano, M. K. ^[2] ; Castro, I. A. ^[1]

Afiliação do(s) autor(es)

^[1] Univ Sao Paulo, Fac Pharmaceut Sci, Dept Food & Expt Nutr, BR-05508900 Sao Paulo - Brazil

^[2] Kienast & Kratschmer Ltda, BR-09080511 Santo Andre - Brazil

• Tipo de documento: Artigo Científico
• Fonte: FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL; v. 16, n. 5, p. 401-407, OCT 2010.
• Citações Web of Science: 8

Resumo

Pectin can be used as a natural emulsifier in food formulations. In this study, textured soybean protein (TSP), used as an emulsifier in commercial sausages, was partially replaced by a mixture containing pectin and isolated soybean proteins, which were either extruded (EXT) or not extruded (MIX), and the chemical and sensory characteristics of samples were evaluated after 60 days of storage at 4 degrees C. Responses such as oxidation measured by PV and TBARS, hardness, color, pH and sensory characteristics were compared with those of a commercial sausage (CON). The mixture containing highly methyl-esterified pectin, textured soybean proteins and isolated soybean proteins, as emulsifier agent, reduced the hardness (EXT: 21.69 +/- 0.98 and MIX: 20.17 +/- 2.76 N) and the pH (EXT: 5.46 +/- 0.03 and MIX: 5.29 +/- 0.01) of the samples and increased the concentration of peroxides (EXT: 0.10 +/- 0.01 and MIX: 0.15 +/- 0.01 meq/kg) when compared with samples formulated only with TSP (28.57 +/- 2.54 N, pH of 6.92 +/- 0.04 and PV = 0.07 +/- 0.01 meq/kg). These effects were likely caused by the anionic character of the emulsifier. However, no sensory difference was observed between the sausages containing highly methyl-esterified pectin, textured soybean proteins and isolated soybean proteins submitted to the extrusion process (EXT) and the control sausages, suggesting that the formulation proposed in this study can be a potential alternative for the further development of sausages that have functional properties or are free of artificial additives. (AU)

• Processo FAPESP: 07/02682-0 - Aplicação de metodologia de superfície de resposta na otimização de biossurfactantes para uso em alimentos à base de misturas de proteínas com polissacarídeos
• Beneficiário: Cristina Meyer Pereira
• Linha de fomento: Bolsas no Brasil - Iniciação Científica
• Processo FAPESP: 06/00384-0 - Aplicação de metodologia de superfície de resposta na otimização de biosurfactantes para uso em alimentos à base de misturas de proteínas com polissacaridios
• Beneficiário: Inar Alves de Castro
• Linha de fomento: Auxílio à Pesquisa - Regular