Formulação e caracterização de mortadelas com adição de fibras funcionais e redução de gordura

• Ano de defesa: 2011
• Autor(a) principal: Guimarães, Camila Fonseca
• Orientador(a): Gomide, Lucio Alberto de Miranda
• Banca de defesa: Chaves, José Benício Paes , Ramos, Eduardo Mendes
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal de Viçosa
• Programa de Pós-Graduação: Mestrado em Ciência e Tecnologia de Alimentos
• Departamento: Ciência de Alimentos; Tecnologia de Alimentos; Engenharia de Alimentos
• País: BR
• Palavras-chave em Português: Embutidos; Produtos nutracêuticos; Teor reduzido de gordura; Enriquecimento com fibras
• Palavras-chave em Inglês: Sausages; Nutraceuticals; Low fat emulsified; Addition of fibers
• Área do conhecimento CNPq: CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::TECNOLOGIA DE ALIMENTOS
• Link de acesso: http://locus.ufv.br/handle/123456789/2915

To develop a fiber enriched and/or low fat emulsified meat products this study evaluated the addition of functional fibers and the substitution of 25% or 50% of lard for beef or for 4% of different combinations (70/30; 50/50 e 30/70) of hydrated soluble (SF) and insoluble fibers (IF) in mortadellas. Chemical (composition, TBARS and caloric value), physical (pH, Aw, instrumental texture profile analysis; objective evaluation of color and emulsion stability) analysis and sensory flavor acceptance of the mortadellas were conducted. Beside a control mortadella (no lard reduction and no fiber addition) another 11 formulations were produced based upon fiber addition to mortadellas containing regular fat content (F1, F2 and F3), on substitution of 25 or 50% of pork lard for beef (F4 and F8, respectivelly) or for hydrated fibers (F5, F6, F7 and F9, F10 and F11, respectivelly).Except for the lower (P < 0.05) water content, fiber added mortadellas had (P > 0.05) similar composition, physico-chemical indexes and nutritional, flavor and textural characteristics to those of control mortadellas (CM); only mortadellas formulated with higher proportion of insoluble fiber (F3) had (P < 0.05) a harder texture as well as lower a* values than the control mortadellas. Overall, fiber added mortadellas had (P > 0.05) the same composition as well as chemical, color, rheological (TPA) and flavor characteristics. However, greater hardness was observed (P < 0.05) in mortadellas formulated by adding 1,2% of SF and 2,8% of IF than that of mortadellas where 2,8% of SF and 1,2% of IF or 2,0% of SF and 2,0% of IF was added, which did not differ (P > 0,05) among them. Compared to control mortadellas (CM), whatever the level (25 or 50%) of lard substitution for beef, the experimental mortadellas were (P < 0.05) harder and more elastic, had lower fat content and caloric value; they also had higher water and protein content and did not differ (P > 0.05) in pH, Aw, TBARs, and color coordinates (L*, a* e b*) or in ash and carbohydrate contents; only at the level of 50% of lard substitution for meat the experimental mortadellas had (P < 0.05) higher flavor scores and emulsion stability (< TFEX and < EXF) and were more cohesive and chewy than CM. Compared to the CM, lard substitution for fibers yielded almost the same effects of its substitution for beef; only hardness, elasticity and chewiness of the formulae were 25% of the lard wre substituted for 2,8% SF and 1,2% IF were similar (P > 0.05) to those of CF; at the level of 50% of lard substitution for fibers mortadellas cohesiviness (independent of fiber mixture) and chewiness were similar (P > 0.05) to those of CF. Except for the general acceptance, comparing fiber mixtures at 25% or 50% of lard substitution for fibers, there were no differences (P > 0.05) between fiber mixtures. Compared to the mortadellas with 50% of lard substitution for fibers (F8 through F11), those with 25% of substitution for fibers (F4 through F7) had (P < 0.05) lower water content, emulsion stability and values of all of the texture parameters; they also had higher fat and ash content as well as lower lightness; the remaining variables did not differ (P > 0.05). Compared to mortadellas were 25% of the lard was substituted for 4% of hydrated fibers, mortadellas based on fiber addition (F1 to F3) were (P < 0,05) less red, hard, elastic and chewy and had lower water and ash content; they also have (P < 0,05) higher fat content and caloric value and lower emulsion stability; the remaining quality indicators do not differ (P > 0,05). Compared to mortadellas were 50% of the lard was substituted for 4% of hydrated fibers, fiber added mortadellas (F1 to F3) are (P < 0,05) less hard, cohesive and chewy; they also have (P < 0,05) lower water content, higher fat content and caloric value; the remaining quality indicators do not differ (P > 0,05). It is concluded that, despite more caloric, regarding sensory acceptance as as well as textural properties, mortadellas were lard is substituted for functional fibers are more similar to traditional (control) mortadellas than those based on addition of functional fibers. It is also concluded that, at 4% of fiber addition, the level of insoluble fiber in the fiber mixture have to be lower than 2.8% in order to produce a product most similar to traditional (control) mortadellas.