Prebiotic fibers as fat substitutes in fermented sausages: effect on physicochemical properties and biochemical reactions

Abstract

Dry fermented sausages contain high saturated fat content resulted mainly from addition of pork back fat which is markedly increased after drying and ripening stages. Despite the importance to improve its healthy properties, low fat fermented sausages are characterized by low acceptance scores and many technological defects. The aim of this project is to evaluate the effects of prebiotic fibers (FOS, inulin and resistant starch) as fat substitutes on physicochemical properties and biochemical reactions of low fat fermented (traditional Brazilian salamis) during the manufacturing steps and in the final products along shelf life period. Treatments containing 50% pork back fat reduction will be elaborated containing FOS (6%), inulin (6%), resistant starch (6%) and mix of them (2% FOS, 2% inulin, 2% resistant starch). Two controls formulations containing 24% and 12%, of pork back fat, respectively, will be also elaborated. This study will be conducted in two stages: 1) Processing and physicochemical evaluation of salamis containing prebiotic fibers which will be conducted in Brazil (pH, Aw, texture profile, color, and lipid oxidation) and 2) Proteolysis and lipolysis studies in salamis resulted from (1) along shelf life period (90 days). These studies will be performed according methodology to be established by Instituto de Agroquímica e Tecnologia de Alimentos (IATA). We expect that this partnership contributes to improve our methodologies aiming to recommend consistent strategies to reduce fat in Brazilian salamis and to advance in future scientific research in meat products reformulating. (AU)