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

• Published in: Food science and technology international 2017-09, Vol.23 (6), p.471-479
• Main Authors: Campagnol, Paulo Cezar Bastianello, dos Santos, Bibiana Alves, Lorenzo, José Manuel, Cichoski, Alexandre José
• Format: Article
• Language: English
• Subjects: Diet, Fat-Restricted; Diet, Sodium-Restricted; Dietary Fats - analysis; Humans; Meat Products - analysis; Meat Products - standards; Sodium - analysis; Sodium Chloride, Dietary; Taste
• ISSN: 1082-0132; 1532-1738
• DOI: 10.1177/1082013217701859

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.