Publicação: Impact of fructooligosaccharides and probiotic strains on the quality parameters of low-fat Spanish Salchichón
Carregando...
Data
Orientador
Coorientador
Pós-graduação
Curso de graduação
Título da Revista
ISSN da Revista
Título de Volume
Editor
Tipo
Artigo
Direito de acesso
Resumo
The substitution of dietary fiber and probiotic strains to reduce fat content of fermented sausages has been used for the development of innovative and healthier meat products. For this study, pork back fat was partially replaced by fructooligosaccharides (FOS) and the probiotic strains Lactobacillus paracasei and Lactobacillus rhamanosus. The fat replacement resulted in a significant decrease (P ≤.05) in fat content (29%) compared with the control formulation (no fat substitution). The addition of FOS did not have a significant effect on microbial counts; however, reductions in Enterobacteriaceae and yeast were observed when Lactobacillus strains were also incorporated. The inclusion of FOS and probiotic strains did not show any significant effect on lipid oxidation and proteolysis. The partial fat replacement and the addition of Lactobacillus rhamanosus GG as probiotic strain in Spanish Salchichón can be considered a successful reformulation strategy for the meat product market.
Descrição
Palavras-chave
Fat substitutes, Fermented meat product, Functional, Healthy, Prebiotic fiber
Idioma
Inglês
Como citar
Meat Science, v. 159.
