4/6/2023 0 Comments Xlstat jar![]() ![]() Researchers and processed meat producers seek healthier products by way of reducing nutritional deficiencies, without affecting product sensorial qualities or healthiness. In accordance with Resolution 810 of 2021 of the Colombian Ministry for Social Protection, which establishes nutritional and food labelling regulations, the Colombian food industry will begin to implement warning statements for foods high in saturated fat, sodium, and added sugar. In addition, the elimination of trans-fatty acid from the food supply are suggested by WHO. Of this percentage, saturated fats should only encompass 10% of calories, and cholesterol consumption should be limited to 300 mg/day. The World Health Organization (WHO) recommends that fats should not exceed 30% of calories in the diet. International nutrition policies are encouraging the reformulation of meat products either by eliminating or reducing some ingredients or incorporating bioactive compounds. The present study established that the inclusion of inulin as a fat substitute in the preparation of pork and chicken meatballs, in the amount of 3.5 g of fiber/100 g of the mixture, imitates the technological properties characteristic of fat and showed acceptance by consumers. An analysis of nutritional characteristics and a home test (84 consumers) were performed. In the fourth stage, AI was selected as the meatball with sensorial and physicochemical characteristics most similar to AC. In the third stage, physicochemical properties were evaluated (water activity, humidity, fat, protein, ash, weight loss, pH, color, and texture) and a sensorial profile was created with semi-trained panelists for the four meatball formulations. In the second stage, four pork and chicken meatball formulations were developed: control meatballs (AC), meatballs with inulin (AI), meatballs with fructo-oligosaccharides (AF), and meatballs with inulin and fructo-oligosaccharides (AM). In the initial stage, a survey was performed on 387 individuals, in order to determine the consumer perception of the meaning of a healthy meatball and the likelihood that they would consume such a product. The objective of the present investigation was to develop reduced-fat pork and chicken meatballs. Fat reduction in meat products represents a technological challenge, as it affects the physicochemical and sensory properties of foods.
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