Abstract
Sausage is one of the meat products most consumed in Brazil, although the incorporation of fat is necessary for its elaboration, influencing its technological and sensory characteristics and its caloric value. The aim of this study was to evaluate the addition of resistant starch as a fat substitute in sausage on physicochemical properties and sensory acceptance. The analyses performed were the centesimal composition, emulsion stability, instrumental colour, texture profile analysis and sensorial acceptance. The resistant starch was evaluated for thermal properties, demonstrating that it required a high temperature for gelatinization, indicating that there was probably no gelatinisation of the starch in the cooking of the sausages. There was a significant difference between the treatments T1 and T2 with partial fat reduction and caloric value reduction. The study showed that the partial fat reduction positively influenced the reduction of caloric value, emulsion stability, colour parameters and texture profile analysis. All treatments were well accepted by the consumers. The incorporation of resistant starch in sausages did not influence the centesimal composition, texture profile analysis and sensory analysis, showing it to be a promising ingredient in the making of healthier meat products.
Highlights
Sausage is a popular meat product in Brazil with a per capita consumption of 10 kg/inhabitant (Almeida, 2015) and it is notable for its sensory characteristics, practicality and speed in preparation (Park et al, 2012; Cabral et al, 2014)
In Brazil, the fat concentration in sausages can influence the consumption of this meat product (Weiss et al, 2010) because the consumers are in search of healthier and more functional food (Jiménez-Colmenero et al, 2010; Hygreeva et al, 2014; Kılıç & Özer, 2017)
The present study aimed to evaluate the effect of resistant starch application in sausages with partial replacement of fat on the physicochemical and sensory properties
Summary
Sausage is a popular meat product in Brazil with a per capita consumption of 10 kg/inhabitant (Almeida, 2015) and it is notable for its sensory characteristics, practicality and speed in preparation (Park et al, 2012; Cabral et al, 2014). Sausage is obtained from meat emulsion of one or more animal species with some added ingredients. The use of new ingredients as fat substitutes helps with water retention capacity, improves fat functionality, maintains the acceptance of sensory attributes such as appearance, odour, flavour and texture parameters. They contribute to the challenge of making products that are less caloric, have less fat and have healthier ingredients (Choe et al, 2013; Méndez-Zamora et al, 2015; Zhao et al, 2018; Abbasi et al, 2019)
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