DEVELOPMENT OF FAT-REDUCED SAUSAGES: INFLUENCE OF BINARY AND TERNARY COMBINATION OF CARRAGEENAN, INULIN AND BOVINE PLASMA PROTEINS

BARACCO, YANINA; CAMPDERRÓS, MERCEDES; RODRIGUEZ FURLAN L. T.

Food Science and Technology International

SAGE PUBLISHING

Año: 2017 vol. 23 p. 245 - 253

1082-0132

The aim of this work was to study the influence of the binary and ternary combinations of bovine plasma proteins (BPP), inulin (I) and -carrageenan (C) in the overall quality of fat-reduced 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 fat-reduced sausages and compared against two samples, one without fat reduction and another a fat-reduced sample without addition of texturing agents. In this sense, a full factorial experimental design of two levels with central point was used. The samples containing BPP+I and BPP+C showed a synergy in which the binary combinations presented higher values of moisture and protein content, than the samples containing the individual components. The reduction of fat content increase the values of hardness and decrease the values of springiness. Samples with 5% BPP (w/w), and binary combinations of BPP+C and BPP+I had the best stability values (low total fluid loss), demonstrating a significant synergistic effect by combining BPP+C. Similar results were obtained from the study of weight loss after cooking. However, both studies showed a destabilization of the sample BPP+I+C as emulsion stability decreased and weight loss increased after cooking compared to binary combinations (P0.05). The less acceptable sample for flavor and texture was the one containing only BPP. However, when BPP combined with I or C a major acceptability was obtained, demonstrating the synergistic effect of these binary combinations. Therefore, our studies revealed that the binary combinations of BPP with I or C are good alternatives for the development of fat-reduced sausage.