Pea Fiber Addition in Frankfurter Sausage Aiming Meat and Fat Content Reduction

Y.J. Polizer-Rocha; D. Pompeu; J.C. Baldin; I. Rodrigues; M.A. Pires; M.T.A. Freire; M.A. Trindade

Pea Fiber Addition in Frankfurter Sausage Aiming Meat and Fat Content Reduction

In: 63rd International Congress of Meat Science and Technology

Authors:

Y.J. Polizer-Rocha

Y.J. Polizer-Rocha ¹Department of Food Engineering, Faculty of Animal Science and Food Engineering – USP, Pirassununga, Brazil

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D. Pompeu

D. Pompeu ²Labonathus Biotecnologia Internacional Ltda – São Paulo, Brazil; yana.polizer@usp.com.br

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J.C. Baldin

J.C. Baldin ¹Department of Food Engineering, Faculty of Animal Science and Food Engineering – USP, Pirassununga, Brazil

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I. Rodrigues

I. Rodrigues ¹Department of Food Engineering, Faculty of Animal Science and Food Engineering – USP, Pirassununga, Brazil

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M.A. Pires

M.A. Pires ¹Department of Food Engineering, Faculty of Animal Science and Food Engineering – USP, Pirassununga, Brazil

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M.T.A. Freire

M.T.A. Freire ¹Department of Food Engineering, Faculty of Animal Science and Food Engineering – USP, Pirassununga, Brazil

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, and

M.A. Trindade

M.A. Trindade ¹Department of Food Engineering, Faculty of Animal Science and Food Engineering – USP, Pirassununga, Brazil

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Type:: Chapter

Pages:: 943–946

DOI:: https://doi.org/10.3920/9789086868605_423

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This work was carried out in order to analyze physicochemical characteristics and sensory acceptance of frankfurters formulated with pea fiber addition. Three formulations were processed: Control (C): similar to commercial formulation; Fiber/Less Meat (FLM): reduction of 5% meat and addition of 2% pea fiber and Fiber/Less Fat (FLF): reduction of 8% fat and addition of 2% pea fiber. The FLF formulation presented lower pH value than the C formulation. Control formulation presented higher processing yield. In the sensory evaluation, the FLM formulation was given higher scores by the consumers. One can conclude that the partial substitution of meat and fat with pea fiber in Frankfurters is possible, without decreasing most of the physicochemical characteristics and sensory acceptance.

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

E-Book ISBN:: 9789086868605

Publisher:: Wageningen Academic

Print Publication Date:: 15 Nov 2017

Subjects
- Life Sciences

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Pea Fiber Addition in Frankfurter Sausage Aiming Meat and Fat Content Reduction

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

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