Print version ISSN 0103-8478
FERREIRA, Ana Cláudia Brandi; FONSECA, Leorges Moraes da and SANTOS, Wagner Luiz Moreira dos. Centesimal composition and acceptance of sausages produced with reduced tenor of fat and added of whey protein concentrates. Cienc. Rural [online]. 2009, vol.39, n.1, pp. 209-214. ISSN 0103-8478. http://dx.doi.org/10.1590/S0103-84782009000100032.
The objective of the research was to evaluate the composition and acceptance of pork sausages manufactured with whey protein concentrate (WPC) or with protein concentrate containing high level of b-lactoglobulin (hereof called b-lactoglobulin) as fat substitutes. Seven treatments were established, a control containing 20% of fat, and six containing different levels of WPC or b-lactoglobulin addition (three treatments containing 10% of fat and 0.2%, 0.5% or 1.0% of WPC, and three treatments containing 10% of fat and 0.1%, 0.3% or 0.6% of b-lactoglobulin). Each treatment was repeated in five batches, and the samples of each batch was evaluated the first and seventh day after processing and storage at 4°C. The samples were analyzed for protein (g 100g-1), fat (g 100g-1), moisture content (g 100g-1), caloric value (kcal/g) and sensory analyses. The results of protein, fat and caloric value were different between the group control and the other treatments (P£0.05). Additionally, the moisture content and sensory analyses results showed that there was no difference (P>0.05) for the different treatments used in this experiment. The protein concentrates were efficient for the fat substitution in pork sausages, in the treatment levels used in the current experiment, complying with the specifications of the Brazilian legal requirements.
Keywords : sausage; reduced fat; whey protein concentrate; β-lactoglobulin.