2 documents found, page 1 of 1
Replacing animal fat with gels of psyllium fiber and combined linseed oil-psyll...
Jovanovichs, Marcos Roberto Casarin; Pinton, Mariana Basso; Correa, Leticia Pereira; Pedro, Douglas; Mallmann, Carlos Augusto; Wagner, RogerThis study produced two gels: one solely using psyllium fiber (GP) and another combining this fiber with linseed oil (GL+P). Both gels replaced 15% and 30% of the animal fat content of salamis. The objective was to evaluate the impact of this lipid reformulation on the technological, nutritional, oxidative, and sensory properties of the salamis. The lipid reformulation did not alter the evolution of pH and lact...
Aplicação de ultrassom como estratégia para redução de fosfato em emulsões cárneas
Pinton, Mariana BassoCoordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPES; Phosphates are additives widely used in the manufacture of emulsified meat products. They are mainly responsible for the water holding capacity, giving better gel stability and cooking performance. Ultrasound has been applied for the purpose of modifying the functional properties of proteins, reduction of additives, increase of yield and also ...