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A Combined Approach to Decrease the Technological and Sensory Defects Caused by Fat and Sodium Reduction in Bologna-type Sausages

A Combined Approach to Decrease the Technological and Sensory Defects Caused by Fat and Sodium Reduction in Bologna-type Sausages

Paulo Cezar Bastianello Campagnol, Bibiana Alves Dos Santos, José Manuel Lorenzo, Alexandre José Cichoski

Food Sci Technol Int. 2017 Sep;23(6):471-479.

PMID: 28345353

Abstract:

The effect of the addition of fructooligosaccharides, transglutaminase, disodium inosinate, and disodium guanylate on some technological and sensory parameters of low-fat and low-salt Bologna-type sausages was evaluated. In the first experiment, sausages with a 25% and 50% fat reduction containing 0, 3%, or 6% fructooligosaccharides were manufactured. Fat reduction adversely affected the emulsion stability, hardness, and sensory properties; however, the addition of 6% fructooligosaccharides reduced the loss of quality associated with a lower fat content. In the second experiment, sausages with a 50% fat reduction containing 6% fructooligosaccharides were produced. Additionally, the salt content was reduced by 50% and transglutaminase, disodium inosinate, and disodium guanylate were added. The combination of transglutaminase (1%), disodium inosinate (0.03%), and disodium guanylate (0.03%) was efficient to supress the technological and sensory defects caused by NaCl reduction in low-fat Bologna-type sausages.

Chemicals Related in the Paper:

Catalog Number	Product Name	Structure	CAS Number	Price
AP352195405	Disodium Inosinate		352195-40-5	Price

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