Development of fat-reduced sausages: Influence of binary and ternary combinations of carrageenan, inulin, and bovine plasma proteins

YANINA BARACCO; CAMPDERRÓS, MERCEDES EDITH; LAURA RODRIGUEZ FURLÁN

FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

SAGE PUBLICATIONS LTD

Lugar: London; Año: 2016 p. 2 - 9

1082-0132

The aim of this work was to study the influence of different concentrations of bovine plasma proteins (PPB), inulin (I) and carrageenan(C) and the effect resulting from this combination in the overall quality of pasteurized reduced-fat sausages. The influence of these components over different properties was studied: chemical composition, weight loss after cooking, emulsion stability, texture profile and sensory analysis of reduced fat sausages (15% w/w fat) and compared against a control sample without fat reduction (32% w/w fat). In these sense, a full factorial experimental design of two levels with central point was used. Samples with 5% PPB (w/w), (20.4 ± 0.8%) and combinations binary PPB+C (12.2 ± 1.0%) and PPB+I (19.3 ± 0.2%) had one of the best stability values, demonstrating a significant synergistic effect by combining PPB+C. Similar results were obtained from the study of weight loss after cooking. However, both studies showed a destabilization of the sample PPB+I+C as emulsion stability decreased (21.1 ± 0.5%) and increased weight loss after cooking (≈30%) compared to binary combinations (P0.05). The less acceptable sample for flavor and texture was the sample containing only PBP (4.5, 5.6), however when combined with I or C a major acceptability (7 to 8) was obtained, demonstrating the synergistic effect of these binary combinations. Therefore, our studies revealed that the binary combinations of PPB (5%, w / w) with I (5%, w/w) or C (0.04%, w / w) are a good alternative for development reduced fat sausage.