Reformulation of Frankfurt-type sausages. Influence on its physical-chemical, organoleptic and acceptability properties
DOI:
https://doi.org/10.19230/jonnpr.2878Keywords:
Frankfurters, sausage, fat replacement, sodium chloride substitution, sensory analysisAbstract
Introduction. At present, the consumption of meat and derivatives is superior to the recommendations of the Mediterranean diet. Our country is a large producer of processed meat. One of the most consumed are Frankfurt type sausages, which is an important source of fat and salt, and excessive consumption can have an impact on health. Therefore, reforming strategies are needed to improve its design without altering its quality.
Materials and methods. Using the databases of the Science Web, Google Scholar, Dialnet and BUCea, the section on reduction / modification / elimination of the lipid fraction and the sodium chloride content was searched and selected in the criteria of the inclusion, as a product to be studied: Frankfurt type sausages due to their high consumption and the date of publication: 2002-2018.
Results and discussion. The results are combined in the reduction of fat, and the reduction of salt. Using different substitutes in different proportions, studies show that it is possible to develop Frankfurt- type sausages with lower fat and salt content, and healthier compounds.
Conclusion. It is possible to reduce up to 15% of the fat content of sausages, although it depends on the substitute used. There are alternatives that reduce or not the fat of the product improving the profile of fatty acids. The use of a mixture of salts or chlorine salts allows developing sausages reduced in regular salt similar to the conventional product.
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