30C-19 |
Effect of citrus fiber (albedo) incorporation in cooked pork sausages |
J. A. PÉREZ-ALVAREZ1, J. Fernández-López, E. Sayas, C. Navarro, and E. Sendra. (1) Dept. of Food Technology, Miguel Hernández Univ., EPSO, Ctra. Beniel Km 3,2, Orihuela, Alicante, 03312, Spain Health conscious consumers are demanding lower-fat food products based on health concerns, color and taste are still an important factor in food-purchasing decisions. Over the years, researchers have evaluated a myriad of fat substitutes such as plant proteins, gums, starches and fibers. Based on prior investigation citrus fiber has a great potential in these type of product. The albedo contains approximately (in dry basis) 44% sugars, 33% cellulose (lignine and pentosanes) and 20% pectic substances, and its white color and water holding capacity are very interesting for cooked sausages elaboration. Our objective was to use lemon albedo as fat replacer in cooked pork sausages and determine its influence on the chemical, physical and physiochemical properties of these type of products. Cooked sausages were elaborated with the traditional method. Citrus fiber was incorporated in three concentrations (0, 2.5 & 5%). Chemical composition was determined by AOAC methods. CIELAB color space was used for color determination and the measurements were made according to the American Guidelines for color evaluation. Sensorial evaluation (hedonic scale) were applied. Our results showed that pH of sausages was decreased by means of citrus fiber concentration. Residual nitrite level was reduced as citrus fiber increased its concentration. According to color coordinates, the incorporation of citrus fiber to cooked sausages increased lightness, yellowness and hue, meanwhile redness, chroma and a*/b* ratio were reduced. The incorporation of albedo lemon until the concentrations studied (5%) did not change sensorial evaluation. These results suggest that the incorporation of albedo lemon to cooked sausages is a good practice to reduce residual nitrite level and fat content without significant sensorial differences.
Session 30C, Muscle Foods: Tenderness, Quality, Processing, Marination, Oxidation, and Shelf-Life
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