![]() This study aimed to evaluate the effect of five substitution levels (0% 15% 30% 45%, and 60%) of sodium chloride (NaCl) by potassium chloride (KCl) on the physical, chemical, technological, bacteriological and sensory qualities of cooked "spam-like" products formulated with mechanically separated tilapia meat (MTM). This product could be an alternative to other pâté-type products from other species. The stability of the final product obtained was 42 days, with 82% of acceptability index. It was found an optimal proportion of inclusion of 50% white cachama pasta, 21% canola oil and 23% water. The macronutrient composition and lipid profile of the optimal formulation was determined its stability was evaluated under refrigeration conditions by measuring lipid and protein degradation, changes in colour, texture, changes at the microbiological and sensory levels. The formulation was optimized using the response surface method 15 formulations were used in triplicate, evaluating the pH, moisture, colour and sensory acceptance values. From four lipid sources (pork back fat, canola oil, olive oil or sacha inchi oil), the one with the highest acceptance rate was selected based on the acceptance index and sensory characteristics. ![]() The objective of the work was to formulate, characterize and evaluate the stability of a product based on white cachama (Piaractus brachypomus). Another point to be highlighted is that some of these strategies also allow obtaining products with positive health effects that can be potential alternatives to improve consumer acceptance. In this review, we have observed that many strategies have been successfully used to obtain products with low fat, reduced sodium and nitrite content, low cholesterol and absence of synthetic antioxidants. Besides, the incorporation of ingredients that play a technological role and are potentially health‐enhancing, such as fibre, fat substitutes, natural antioxidants and the reduction of sodium and nitrites have a high potential in the development of healthier meat products. Genetic selection, nutrition and feeding management, and gene manipulation techniques have been used as the main strategies to induce beneficial changes in meat and meat composition. This review provides an overview of the potential strategies, which can be used to provide the implications for producing healthy, wholesome, and consistently high‐quality meat products. ![]() In recent years, much attention has been paid to the consumption of meat and processed meat, and their relationship with a healthy diet.
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