Development of low fat chicken mortadella using collagen as a fat substitute
2014
Kubota, E. H | Leite, C. V. G | Rosa, C. S | Kempka, A. P | Prestes, R. C
This study aimed to develop a formulation of mortadella with reduced fat (light) using different types of bovine collagen and fat substitutes. Natural collagen fiber and collagen fiber powder were tested following a 2² factorial design with a central point. A standard formulation without reduced fat and without collagen was also developed for comparison. The following tests were performed: physicochemical characterization (moisture, ash, protein, lipids and Aw); cooling, freezing and reheating losses; water holding capacity; texture (shear and compressive strength); color coordinates (L*, a*, b*); microbiological evaluation (coliforms at 45ºC/g, coagulase positive Staphylococcus aureus/g; sulphite reducing clostridia to 46°C/g; and Salmonella/25 g) and sensory evaluation (multiple comparison test). Statistical analysis was performed using analysis of variance (ANOVA),Tukey’s test and response surface test. There was no significant difference (p > 0.05), except for ash and compressive strength for the tested samples. The other evaluated parameters (L*, a*, b*, pH, freezing and reheating losses, ability to retain water, moisture, protein, lipids and shear force) showed significant differences (p < 0.05). The best results were obtained for formulation F2 (2.0% collagen fiber powder). In the sensory evaluation, the products were considered equal to the standard regarding texture (p > 0.05), which indicates that the use of collagen is a promising development for this type of product.
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