Schmiele, MarcioChiarinelli Nucci Mascarenhas, Maria CristinaSilva Barretto, Andrea Carla da [UNESP]Rodrigues Pollonio, Manse Aparecida2015-10-212015-10-212015-04-01Lwt-food Science And Technology, v. 61, n. 1, p. 105-111, 2015.0023-6438http://hdl.handle.net/11449/128832Fat intake has been associated with increased risk of cardiovascular disease, obesity, and diabetes. The aim of this study was to reformulate meat products using amorphous cellulose fiber (Z-trim(R)) as a fat substitute. Based on a Response Surface Methodology, an emulsified and cooked meat model system was carried out with a standard formulation with 20 g/100 g pork fat, and replacement levels of pork fat (from 0 to 20 g/100 g) by amorphous cellulose fiber (from 0 to 1.5 g/100 g). The independent variables within the levels studied influenced the dependent variables emulsion stability (from 73.64 to 91.76 g/100 g), firmness (from 27.32 to 48.02 N), hardness (from 50.86 to 83.00 N), b* color coordinate (14 days) (from 13.08 to 14.45), and weight loss during storage (from 1.88 to 5.16 g/100 g). Comparing the fitted models to the results of the standard sample, it is possible to obtain products with 1.3 g/100 g amorphous cellulose fiber and 10 g/100 g pork fat (50% fat reduction), with technological characteristics similar to the standard sample. (C) 2014 Elsevier Ltd. All rights reserved.105-111engFat substituteAmorphous cellulose fiberMeat emulsionEmulsion stabilityTextureArtigo10.1016/j.lwt2014.11.037WOS:000348953100015Acesso restrito