A combined approach to decrease the technological and sensory defects caused by fat and sodium reduction in Bologna-type sausages

• Autores: Paulo Cezar Bastianello Campagnol, Bibiana Alves dos Santos, José Manuel Lorenzo Rodríguez, Alexandre José Cichoski, Teresa Sanz, Amparo Quiles, Ana Salvador, Isabel Hernando Hernando
• Localización: Food science and technology international = Ciencia y tecnología de alimentos internacional, ISSN-e 1532-1738, ISSN 1082-0132, Vol. 23, Nº 6, 2017, págs. 471-479
• Idioma: inglés
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• Resumen

  • The effect of the addition of fructooligosaccharides, transglutaminase, disodium inosinate, and disodium guanylate on some technological and sensory parameters of low-fat and low-salt Bologna-type sausages was evaluated. In the first experiment, sausages with a 25% and 50% fat reduction containing 0, 3%, or 6% fructooligosaccharides were manufactured. Fat reduction adversely affected the emulsion stability, hardness, and sensory properties; however, the addition of 6% fructooligosaccharides reduced the loss of quality associated with a lower fat content. In the second experiment, sausages with a 50% fat reduction containing 6% fructooligosaccharides were produced. Additionally, the salt content was reduced by 50% and transglutaminase, disodium inosinate, and disodium guanylate were added. The combination of transglutaminase (1%), disodium inosinate (0.03%), and disodium guanylate (0.03%) was efficient to supress the technological and sensory defects caused by NaCl reduction in low-fat Bologna-type sausages.