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dc.contributor.authorEgea, Macarena
dc.contributor.authorÁlvarez, Daniel
dc.contributor.authorPeñaranda, Irene
dc.contributor.authorPanella-Riera, Nuria
dc.contributor.authorLinares, María Belén
dc.contributor.authorGarrido, María Dolores
dc.contributor.otherIndústries Alimentàriesca
dc.date.accessioned2021-03-25T14:59:25Z
dc.date.available2021-03-25T14:59:25Z
dc.date.issued2020-10-14
dc.identifier.citationEgea, Macarena, Daniel Álvarez, Irene Peñaranda, Nuria Panella-Riera, María Belén Linares, and María Dolores Garrido. 2020. "Fat Replacement By Vegetal Fibres To Improve The Quality Of Sausages Elaborated With Non-Castrated Male Pork". Animals 10 (10): 1872. doi:10.3390/ani10101872.ca
dc.identifier.issn2076-2615ca
dc.identifier.urihttp://hdl.handle.net/20.500.12327/1220
dc.description.abstractBased on the need to find alternatives for the use of meat from non-castrated male pigs that contains high levels of androstenone and skatole, the production of meat products (raw and Frankfurt sausages) with reduced fat content was proposed, as these compounds are lipophilic. For this purpose, three batches of each product (total six) were produced. These included a control batch (1); normal fat content and two fat-reduced batches, where (2) fat was replaced with inulin and β-glucan, or (3) fat was replaced with inulin and β-glucan in addition to a skin grape by-product. These groups used meat from non-castrated male pigs that contained 6.25 µg/g androstenone and 0.4451 µg/g skatole. In general, fat-reduced sausages exhibited less brightness than did the controls. The texture results in Frankfurt were similar to those of the control, while Spanish sausage supplemented with grape skin exhibited reduced hardness. Both strategies resulted in a reduction in boar taint, and this reduction was up to 87.3% in raw sausages with grape by-products. Fat reduction could provide an interesting strategy to allow for the use of tainted meat from non-castrated male pigs.ca
dc.format.extent14ca
dc.language.isoengca
dc.publisherMDPIca
dc.relation.ispartofAnimalsca
dc.rightsAttribution 4.0 Internationalca
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/*
dc.titleFat Replacement by Vegetal Fibres to Improve the Quality of Sausages Elaborated with Non-Castrated Male Porkca
dc.typeinfo:eu-repo/semantics/articleca
dc.description.versioninfo:eu-repo/semantics/publishedVersionca
dc.rights.accessLevelinfo:eu-repo/semantics/openAccess
dc.embargo.termscapca
dc.relation.projectIDINIA/Programa Estatal de I+D+I orientada a los retos de la sociedad/RTA2017-00039-C02-02/ES/Desarrollo de estrategias tecnológicas que garanticen la calidad sensorial de la carne y productos derivados de cerdos machos enteros y permitan su comercialización en el mercado nacional y de exportación/Class&Maskca
dc.subject.udc663/664ca
dc.identifier.doihttps://doi.org/10.3390/ani10101872ca
dc.contributor.groupQualitat i Tecnologia Alimentàriaca


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Except where otherwise noted, this item's license is described as http://creativecommons.org/licenses/by/4.0/