Andre Vidal

Supplemental material, sj-pdf-3-fst-10.1177_1082013220980586 for Inulin gelled emulsion as a fat replacer and fiber carrier in healthier Bologna sausage by Camila de Souza Paglarini, Vitor Andre Silva Vidal, Maristela Midori Ozaki, Ana Paula Badan Ribeiro, Oigres Daniel Bernardinelli, Ana Karoline Ferreira Ignácio Câmara, Ana M Herrero, Claudia Ruiz-Capillas, Edvaldo Sabadini and Marise Aparecida Rodrigues Pollonio in Food Science and Technology International

Supplemental material, sj-pdf-4-fst-10.1177_1082013220980586 for Inulin gelled emulsion as a fat replacer and fiber carrier in healthier Bologna sausage by Camila de Souza Paglarini, Vitor Andre Silva Vidal, Maristela Midori Ozaki, Ana Paula Badan Ribeiro, Oigres Daniel Bernardinelli, Ana Karoline Ferreira Ignácio Câmara, Ana M Herrero, Claudia Ruiz-Capillas, Edvaldo Sabadini and Marise Aparecida Rodrigues Pollonio in Food Science and Technology International

Supplemental material, sj-pdf-2-fst-10.1177_1082013220980586 for Inulin gelled emulsion as a fat replacer and fiber carrier in healthier Bologna sausage by Camila de Souza Paglarini, Vitor Andre Silva Vidal, Maristela Midori Ozaki, Ana Paula Badan Ribeiro, Oigres Daniel Bernardinelli, Ana Karoline Ferreira Ignácio Câmara, Ana M Herrero, Claudia Ruiz-Capillas, Edvaldo Sabadini and Marise Aparecida Rodrigues Pollonio in Food Science and Technology International

Supplemental material, sj-pdf-1-fst-10.1177_1082013220980586 for Inulin gelled emulsion as a fat replacer and fiber carrier in healthier Bologna sausage by Camila de Souza Paglarini, Vitor Andre Silva Vidal, Maristela Midori Ozaki, Ana Paula Badan Ribeiro, Oigres Daniel Bernardinelli, Ana Karoline Ferreira Ignácio Câmara, Ana M Herrero, Claudia Ruiz-Capillas, Edvaldo Sabadini and Marise Aparecida Rodrigues Pollonio in Food Science and Technology International

Sodium reduction in salted meat is a major technological challenge due to the technological functions of NaCl, responsible for the reduction of water activity and consequent microbiological safety, stability during shelf life, sensory characteristics, proteolysis and lipolysis. The objective of this research is to evaluate the effects of partial replacement of NaCl by KCl and CaCl2 in the texture properties during 180 days of storage in salted meat. During 180 days of storage, a significant decrease (P < 0.05) of shear force values have been observed in all treatments. The electrophoretic images suggest that CaCl2 can promote denaturation of high molecular weight proteins resulting in lower molecular weight proteins. The results showed the intense effects of CaCl2 on texture and proteolysis reactions and the blend NaCl + KCl produced a similar impact to salted meat product compared to control treatment (100% NaCl).

Abstract Meat products are widely consumed around the world, and, for that, can be a very interesting prebiotic food carrier due to the need for developing healthier formulations such as reduced fat and fiber increasing in processed meats. This chapter aims to discuss prebiotic compounds and dietary fibers classified as functional ingredients with physiological properties and their potential applications in meat products due to the common metabolic interface between these components. The prebiotic compounds isolated, such as inulin, and fructooligosaccharides, and ingredients that carriers prebiotic compounds, such as seeds, pulses, and nuts are addressed as fat and meat substitutes. An overview of the health appeal of prebiotic compounds and the main strategies to obtain healthier meat products are discussed. The importance of animal fat to technological and sensory properties in meat products and the relevance and strategies of its substitution using prebiotics to guarantee healthier meat products is reviewed, as well as the use of chia derivates as potential prebiotics to replace animal fat. Also, a critical analysis is carried out on the effects of adding prebiotic fibers in different product categories: emulsified, fermented, and restructured meat products. Finally, the strategies to substitute meat using seeds and pulses, which are sources of prebiotic compounds, are covered.

The effects of gelled emulsions (GE) used as animal fat replacers in terms of the nutritional, technological, and sensory properties of Bologna sausages during 60 days of chilled storage have been studied. Samples with GE added exhibited a fat reduction of 31%. Sausages with GE had higher values of L* and lower values of a* compared to the control. Harder sausages were obtained by the addition of GE. Higher lipid oxidation rates were found with increasing amounts of GE in the reformulated products. In addition, the relaxation time was not affected by the reformulation. All samples were deemed acceptable by consumer tests. However, CATA (Check-all-that-apply) tests showed that Bolognas formulated with partial or total pork fat replaced with GE were described as rubbery, not very spicy and firm, appeared to be dry and opaque, and had an aftertaste. Chilled storage significantly affected the Thiobarbituric Acid Reactive Substances (TBARS) values and slightly affected the pH values, tex...

The objective of this study was to investigate the reduction and partial substitution effects of sodium chloride (NaCl) by potassium chloride (KCl) and calcium chloride (CaCl2) on lipolysis and lipid oxidation in salted meat aiming at reducing sodium content. To evaluate the effect of different salts on lipid oxidation thiobarbituric acid-reactive substances (TBARs) assay was performed along 180 days. Furthermore, ESI-MS/MS and GC analysis were conducted to detect and identify oxidized lipids, volatile compounds and free fatty acids profiles during the meat processing time. Lipid profiles from different salted meat demonstrated that CaCl2 salt have inducted more lipid oxidation when compared to the combination of NaCl and KCl salts, highlighting the implication of CaCl2 on increased lipolysis reactions. Moreover, the obtained results from both the analyses suggest that a combination of NaCl and KCl salts can be a good alternative for reducing the sodium content without compromising ...