Open AccessThe Effect of Soy Fiber Addition on the Quality of Fermented Sausages at Low‐Fat Content
Author(s) -
Campagnol Paulo Cezar Bastianello,
Dos Santos Bibiana Alves,
Wagner Roger,
Terra Nelcindo Nascimento,
Pollonio Marise Aparecida Rodrigues
Publication year - 2013
Publication title -
journal of food quality
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.568
H-Index - 43
eISSN - 1745-4557
pISSN - 0146-9428
DOI - 10.1111/jfq.12013
Subject(s) - food science , fermentation , chemistry , fiber , population , solid phase microextraction , soy protein , lipid oxidation , gas chromatography–mass spectrometry , chromatography , biochemistry , organic chemistry , medicine , mass spectrometry , environmental health , antioxidant
Fermented sausages with different levels of fat and soy fiber were manufactured: control (15% fat), FS 1 (10% fat and 1% soy fiber) and FS 2 (10% fat and 2% soy fiber). During manufacturing, the physicochemical and microbiological parameters were assessed. The final products were submitted to a consumer study, and volatile compounds were extracted by solid‐phase microextraction and analyzed by gas chromatography/mass spectometry. FS 1 and FS 2 presented a final fat reduction of nearly 40%. There was no change in the manufacturing process. However, an addition of 2% soy fiber detracted from the sensory quality. Volatile compounds from lipid oxidation were reduced, and volatile compounds from carbohydrate and amino acid catabolism were increased in the modified fermented sausages. To conclude, fermented sausages with healthier characteristics can be produced without quality loss by reducing fat from 15 to 10% and by adding 1% soy fiber. Practical Applications Fermented sausages are consumed worldwide, especially in B razil; it has a significant place in the population's diet. Therefore, the fat reduction in these products provides opportunities for the processing industry to add up healthier consumption appeals. In this study, the use of soy fiber in low‐fat fermented sausages was investigated in order to improve nutritional characteristics without affecting sensory properties.