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dc.contributor.authorSantos, João Marcos dos [UNESP]
dc.contributor.authorIgnácio, Eduardo Oliveira [UNESP]
dc.contributor.authorBis-Souza, Camila Vespúcio [UNESP]
dc.contributor.authorSilva-Barretto, Andrea Carla da [UNESP]
dc.date.accessioned2021-06-25T10:20:37Z
dc.date.available2021-06-25T10:20:37Z
dc.date.issued2021-05-01
dc.identifierhttp://dx.doi.org/10.1016/j.meatsci.2021.108433
dc.identifier.citationMeat Science, v. 175.
dc.identifier.issn0309-1740
dc.identifier.urihttp://hdl.handle.net/11449/205748
dc.description.abstractThe search for ingredients that improve technological and nutritional aspects of food has been intensified in recent years by both researchers and industry. Thus, the aim of this study was to evaluate fermented sausages with simultaneous reduction of fat (25%) and salt (25% KCl; 75% NaCl) using up to 2% of three different dietary fiber: microcrystalline cellulose (MCC), resistant starch (RS) and oat fiber (OF). Technological and sensory evaluations used the simplex-centroid mixture design. The dietary fiber added did not affect the weight loss, pH values and sensory acceptance. Models were obtained for water activity, lactic acid bacteria, hardness, chewiness and TBARS values. When included in combination the three dietary fiber helped reduce water activity, inclusion of MCC increased the population of lactic acid bacteria, and inclusion of OF with MCC demonstrated an antioxidant effect and improved hardness and chewiness. These dietary fibers are ingredients that can contribute to the development of reduced fat – reduced salt fermented sausage.en
dc.description.sponsorshipCYTED Ciencia y Tecnología para el Desarrollo
dc.language.isoeng
dc.relation.ispartofMeat Science
dc.sourceScopus
dc.subjectDietary fiber
dc.subjectLactic acid bacteria
dc.subjectLipid oxidation
dc.subjectSensory acceptance
dc.titlePerformance of reduced fat-reduced salt fermented sausage with added microcrystalline cellulose, resistant starch and oat fiber using the simplex designen
dc.typeArtigo
dc.contributor.institutionUniversidade Estadual Paulista (UNESP)
dc.description.affiliationDepartment of Food Technology and Engineering UNESP – São Paulo State University, Street Cristóvão Colombo, 2265
dc.description.affiliationUnespDepartment of Food Technology and Engineering UNESP – São Paulo State University, Street Cristóvão Colombo, 2265
dc.identifier.doi10.1016/j.meatsci.2021.108433
dc.description.sponsorshipIdCYTED Ciencia y Tecnología para el Desarrollo: 119RT0568
dc.identifier.scopus2-s2.0-85099485546
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