Development of low fat: Low salt processed meat products
There is a growing demand for the development of healthier meat products with reduced fat and salts. The present study was carried out to develop low fat - low salt processed meat products in a type of fermented sausages. Products were formulated with different fat contents (10 g/100g - 20 g/100g) a...
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| Format: | Article |
| Language: | English |
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National Society of Processing and Energy in Agriculture, Novi Sad
2020-01-01
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| Series: | Journal on Processing and Energy in Agriculture |
| Subjects: | |
| Online Access: | https://scindeks-clanci.ceon.rs/data/pdf/1821-4487/2020/1821-44872003089F.pdf |
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| author | Frangopoulos Theofilos Andreopoulos Dimitrios Tsitlakidou Petroula Mourtzinos Ioannis Biliaderis C.G. Katsanidis Eugenios |
| author_facet | Frangopoulos Theofilos Andreopoulos Dimitrios Tsitlakidou Petroula Mourtzinos Ioannis Biliaderis C.G. Katsanidis Eugenios |
| author_sort | Frangopoulos Theofilos |
| collection | DOAJ |
| description | There is a growing demand for the development of healthier meat products with reduced fat and salts. The present study was carried out to develop low fat - low salt processed meat products in a type of fermented sausages. Products were formulated with different fat contents (10 g/100g - 20 g/100g) and levels of sodium chloride (0-2 g/100g) and potassium chloride (0-1 g/100g). Potassium chloride (KCl) was used as a substitute for sodium chloride (NaCl). Physicochemical characteristics and textural attributes were assessed instrumentally, while sensory attributes were determined using Quantitative Descriptive Analysis and Principal Component Analysis. The instrumental analysis showed significant (p <0.05) differences in hardness, brittleness, cohesiveness and chewiness among different sausage formulations. However, sensory analysis did not detect any textural changes due to salt substitution or fat reduction. The product with the highest fat content and KCl substitution was found to have the highest rating of perceived bitterness. The research findings identified the significant interaction between the addition of KCl and the fat content on bitterness perception. |
| first_indexed | 2024-04-11T13:52:15Z |
| format | Article |
| id | doaj.art-cdc527269585468e9bbe1840fa01d3fe |
| institution | Directory Open Access Journal |
| issn | 1821-4487 2956-0195 |
| language | English |
| last_indexed | 2024-04-11T13:52:15Z |
| publishDate | 2020-01-01 |
| publisher | National Society of Processing and Energy in Agriculture, Novi Sad |
| record_format | Article |
| series | Journal on Processing and Energy in Agriculture |
| spelling | doaj.art-cdc527269585468e9bbe1840fa01d3fe2022-12-22T04:20:31ZengNational Society of Processing and Energy in Agriculture, Novi SadJournal on Processing and Energy in Agriculture1821-44872956-01952020-01-01243-4899410.5937/jpea24-297621821-44872003089FDevelopment of low fat: Low salt processed meat productsFrangopoulos Theofilos0Andreopoulos Dimitrios1Tsitlakidou Petroula2Mourtzinos Ioannis3Biliaderis C.G.4Katsanidis Eugenios5Aristotle University of Thessaloniki, Faculty of Agriculture, Department of Food Science and Technology, Thessaloniki, GreeceAristotle University of Thessaloniki, Faculty of Agriculture, Department of Food Science and Technology, Thessaloniki, GreeceAristotle University of Thessaloniki, Faculty of Agriculture, Department of Food Science and Technology, Thessaloniki, GreeceAristotle University of Thessaloniki, Faculty of Agriculture, Department of Food Science and Technology, Thessaloniki, GreeceAristotle University of Thessaloniki, Faculty of Agriculture, Department of Food Science and Technology, Thessaloniki, GreeceAristotle University of Thessaloniki, Faculty of Agriculture, Department of Food Science and Technology, Thessaloniki, GreeceThere is a growing demand for the development of healthier meat products with reduced fat and salts. The present study was carried out to develop low fat - low salt processed meat products in a type of fermented sausages. Products were formulated with different fat contents (10 g/100g - 20 g/100g) and levels of sodium chloride (0-2 g/100g) and potassium chloride (0-1 g/100g). Potassium chloride (KCl) was used as a substitute for sodium chloride (NaCl). Physicochemical characteristics and textural attributes were assessed instrumentally, while sensory attributes were determined using Quantitative Descriptive Analysis and Principal Component Analysis. The instrumental analysis showed significant (p <0.05) differences in hardness, brittleness, cohesiveness and chewiness among different sausage formulations. However, sensory analysis did not detect any textural changes due to salt substitution or fat reduction. The product with the highest fat content and KCl substitution was found to have the highest rating of perceived bitterness. The research findings identified the significant interaction between the addition of KCl and the fat content on bitterness perception.https://scindeks-clanci.ceon.rs/data/pdf/1821-4487/2020/1821-44872003089F.pdfnacl substitutionfat reductionquantitative descriptive analysisprincipal component analysistexture analysis |
| spellingShingle | Frangopoulos Theofilos Andreopoulos Dimitrios Tsitlakidou Petroula Mourtzinos Ioannis Biliaderis C.G. Katsanidis Eugenios Development of low fat: Low salt processed meat products Journal on Processing and Energy in Agriculture nacl substitution fat reduction quantitative descriptive analysis principal component analysis texture analysis |
| title | Development of low fat: Low salt processed meat products |
| title_full | Development of low fat: Low salt processed meat products |
| title_fullStr | Development of low fat: Low salt processed meat products |
| title_full_unstemmed | Development of low fat: Low salt processed meat products |
| title_short | Development of low fat: Low salt processed meat products |
| title_sort | development of low fat low salt processed meat products |
| topic | nacl substitution fat reduction quantitative descriptive analysis principal component analysis texture analysis |
| url | https://scindeks-clanci.ceon.rs/data/pdf/1821-4487/2020/1821-44872003089F.pdf |
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