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DEVELOPING FUNCIONAL EMUSION GELS FOR APPLICATION IN LOW FAT LOW SODIUM BOLOGNA SAUSAGE

Grant number: 16/19967-7
Support type:Regular Research Grants
Duration: February 01, 2017 - January 31, 2019
Field of knowledge:Agronomical Sciences - Food Science and Technology - Food Technology
Principal researcher:Marise Aparecida Rodrigues Pollonio
Grantee:Marise Aparecida Rodrigues Pollonio
Home Institution: Faculdade de Engenharia de Alimentos (FEA). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil
Assoc. researchers: Ana Karoline Ferreira Ignácio Câmara ; Camila de Souza Paglarini

Abstract

The replacement of animal fats with high content of saturated fatty acids for vegetable oils in meat products has been widely studied as a strategy to produce healthier emulsified meat products. However, the incorporation of vegetable oils with a high content of unsaturated fatty acids and low-melting point reduces the physical stability and compromises the texture of the final product. Thus, the addition of emulsion gels to food systems requiring the properties of solid fats, including emulsified meat products, as bologna sausage, may be a promising alternative. This research project aims to develop structured emulsified lipid gels made from soybean oil and different structuring agents and stabilizers, for application in bologna sausage with simultaneous fat and sodium reduction. In a first stage, the ingredients (soy protein isolate, sodium caseinate, carrageenan, inulin, pectin, sodium phosphate, and lecithin) will be selected, and the rheological and physicochemical characterization of the emulsion gels will be performed, including ¶ potential, particle size distribution, dynamic viscoelastic properties (G 'and G' '), optical microscopy, gel stability, pH, color (L*, a* and b*), and meat emulsion stability, according to a Plackett-Burman experimental design (PB). The two lipid gels with better rheological performance and stability will be used in the second stage to reduce pork back fat (50 and 100%) in two formulations of bologna sausage, as follows: a) with noble raw materials; and b) with high mechanically deboned chicken meat MDCM) content. Then, in the third stage, the emulsion gels will be used in low cost bologna sausages (containing high MDCM) with simultaneous fat and sodium reduction. The physicochemical composition, emulsion stability, fatty acid profile, microstructure (SEM), instrumental color, texture profile (TPA), microbiological characterization, and TBARS will be assessed in the second and third, while sensory evaluation (acceptance test) and CATA test will be carried out only in the second stage. (AU)

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Scientific publications (12)
(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)
PAGLARINI, CAMILA DE SOUZA; VIDAL, VITOR ANDRE SILVA; OZAKI, MARISTELA MIDORI; RIBEIRO, ANA PAULA BADAN; BERNARDINELLI, OIGRES DANIEL; CAMARA, ANA KAROLINE FERREIRA IGNACIO; HERRERO, ANA M.; RUIZ-CAPILLAS, CLAUDIA; SABADINI, EDVALDO; POLLONIO, MARISE APARECIDA RODRIGUES. Inulin gelled emulsion as a fat replacer and fiber carrier in healthier Bologna sausage. FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL, v. 28, n. 1, p. 3-14, JAN 2022. Web of Science Citations: 0.
FERRO, ANA CAROLINE; PAGLARINI, CAMILA DE SOUZA; RODRIGUES POLLONIO, MARISE A.; CUNHA, ROSIANE LOPES. Glyceryl monostearate-based oleogels as a new fat substitute in meat emulsion. MEAT SCIENCE, v. 174, APR 2021. Web of Science Citations: 0.
PAGLARINI, CAMILA DE SOUZA; VIDAL, VITOR ANDRE SILVA; OZAKI, MARISTELA MIDORI; RIBEIRO, ANA PAULA BADAN; BERNARDINELLI, OIGRES DANIEL; CAMARA, ANA KAROLINE FERREIRA IGNACIO; HERRERO, ANA M.; RUIZ-CAPILLAS, CLAUDIA; SABADINI, EDVALDO; POLLONIO, MARISE APARECIDA RODRIGUES. Inulin gelled emulsion as a fat replacer and fiber carrier in healthier Bologna sausage. FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL, JAN 2021. Web of Science Citations: 0.
PAGLARINI, CAMILA DE SOUZA; SILVA VIDAL, VITOR ANDRE; DOS SANTOS, MIRIAN; COIMBRA, LORENA O.; ESMERINO, ERICK ALMEIDA; CRUZ, ADRIANO G.; RODRIGUES POLLONIO, MARISE APARECIDA. Using dynamic sensory techniques to determine drivers of liking in sodium and fat-reduced Bologna sausage containing functional emulsion gels. Food Research International, v. 132, JUN 2020. Web of Science Citations: 13.
FERREIRA IGNACIO CAMARA, ANA KAROLINE; SILVA VIDAL, VITOR ANDRE; SANTOS, MIRIAN; BERNARDINELLI, OIGRES DANIEL; SABADINI, EDVALDO; RODRIGUES POLLONIO, MARISE APARECIDA. Reducing phosphate in emulsified meat products by adding chia (Salvia hispanica L.) mucilage in powder or gel format: A clean label technological strategy. MEAT SCIENCE, v. 163, MAY 2020. Web of Science Citations: 0.
FERREIRA IGNACIO CAMARA, ANA KAROLINE; OKURO, PAULA KIYOMI; DA CUNHA, ROSIANE LOPES; MARIA HERRERO, ANA; RUIZ-CAPILLAS, CLAUDIA; RODRIGUES POLLONIO, MARISE APARECIDA. Chia (Salvia hispanica L.) mucilage as a new fat substitute in emulsified meat products: Technological, physicochemical, and rheological characterization. LWT-FOOD SCIENCE AND TECHNOLOGY, v. 125, MAY 2020. Web of Science Citations: 0.
FERREIRA IGNACIO CAMARA, ANA KAROLINE; GERALDI, MARINA VILAR; OKURO, PAULA KIYOMI; MAROSTICA JUNIOR, MARIO ROBERTO; DA CUNHA, ROSIANE LOPES; RODRIGUES POLLONIO, MARISE APARECIDA. Satiety and in vitro digestibility of low saturated fat Bologna sausages added of chia mucilage powder and chia mucilage-based emulsion gel. Journal of Functional Foods, v. 65, FEB 2020. Web of Science Citations: 0.
FERREIRA IGNACIO CAMARA, ANA KAROLINE; OKURO, PAULA KIYOMI; SANTOS, MIRIAN; PAGLARINI, CAMILA DE SOUZA; DA CUNHA, ROSIANE LOPES; RUIZ-CAPILLAS, CLAUDIA; MARIA HERRERO, ANA; RODRIGUES POLLONIO, MARISE APARECIDA. Understanding the role of chia (Salvia Hispanica L.) mucilage on olive oil-based emulsion gels as a new fat substitute in emulsified meat products. EUROPEAN FOOD RESEARCH AND TECHNOLOGY, v. 246, n. 5 FEB 2020. Web of Science Citations: 0.
PAGLARINI, CAMILA DE SOUZA; FURTADO, GUILHERME DE FIGUEIREDO; HONORIO, ALICE RAISSA; MOKARZE, LETICIA; DA SILVA VIDAL, VITOR ANDRE; BADAN RIBEIRO, ANA PAULA; CUNHA, ROSIANE LOPES; RODRIGUES POLLONIO, MARISE APARECIDA. Functional emulsion gels as pork back fat replacers in Bologna sausage. FOOD STRUCTURE-NETHERLANDS, v. 20, APR 2019. Web of Science Citations: 3.
PAGLARINI, CAMILA S.; MARTINI, SILVANA; POLLONIO, MARISE A. R. Physical properties of emulsion gels formulated with sonicated soy protein isolate. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, v. 54, n. 2, p. 451-459, FEB 2019. Web of Science Citations: 4.
PAGLARINI, CAMILA DE SOUZA; MARTINI, SIVANA; RODRIGUES POLLONIO, MARISE APARECIDA. Using emulsion gels made with sonicated soy protein isolate dispersions to replace fat in frankfurters. LWT-FOOD SCIENCE AND TECHNOLOGY, v. 99, p. 453-459, JAN 2019. Web of Science Citations: 6.
PAGLARINI, CAMILA DE SOUZA; FURTADO, GUILHERME DE FIGUEIREDO; BIACHI, JOAO PAULO; SILVA VIDAL, VITOR ANDRE; MARTINI, SILVANA; SOARES FORTE, MARCUS BRUNO; CUNHA, ROSIANE LOPES; RODRIGUES POLLONIO, MARISE APARECIDA. Functional emulsion gels with potential application in meat products. Journal of Food Engineering, v. 222, p. 29-37, APR 2018. Web of Science Citations: 21.

Please report errors in scientific publications list by writing to: cdi@fapesp.br.