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 | Acesso ao texto completo restrito à biblioteca da Embrapa Suínos e Aves. Para informações adicionais entre em contato com cnpsa.biblioteca@embrapa.br. |
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Registro Completo |
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Biblioteca(s): |
Embrapa Suínos e Aves. |
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Data corrente: |
29/12/2023 |
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Data da última atualização: |
29/12/2023 |
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Tipo da produção científica: |
Capítulo em Livro Técnico-Científico |
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Autoria: |
FEDDERN, V.; HUBER, E.; BIASI, V.; KAWSKI, V. L. |
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Afiliação: |
VIVIAN FEDDERN, CNPSA; EDUARDO HUBER; VANESSA BIASI; VICKY LILGE KAWSKI, CNPSA. |
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Título: |
Emulsified meat product with fibers for reducing fat content. |
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Ano de publicação: |
2023 |
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Fonte/Imprenta: |
In: VERRUCK, S.; MARSICO, E. T. (ed.). Functional meat products. New York: Humana Press/Springer, Dec 2023. (Methods and Protocols in Food Science). |
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Idioma: |
Português |
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Conteúdo: |
Abstract: Meat products are rich in almost every macro- and micronutrient, with the exception of carbohydrates and fibers. Despite all the benefits provided by meat intake, consumers’ perception is towards reduction of fat in their diets. Therefore, one of the alternatives to overcome this desire is to reformulate meat products to meet this demand. Fiber is being used as fat replacer in emulsified products, and depending on the concentration in the final product, it may pose nutraceutical appeal. In order to collaborate to better understand the mortadella production, this chapter brings a protocol containing the steps of mortadella development added with fibers and the necessary determinations once the final product is achieved. |
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Palavras-Chave: |
Fiber; Functional; Produtos cárneos emulsionados. |
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Thesagro: |
Fibra; Mortadela; Produto Derivado da Carne; Salsicha. |
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Thesaurus Nal: |
Meat; Mortadella; Sausages. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 01560naa a2200277 a 4500
001 2160341
005 2023-12-29
008 2023 bl uuuu u00u1 u #d
100 1 $aFEDDERN, V.
245 $aEmulsified meat product with fibers for reducing fat content.$h[electronic resource]
260 $c2023
520 $aAbstract: Meat products are rich in almost every macro- and micronutrient, with the exception of carbohydrates and fibers. Despite all the benefits provided by meat intake, consumers’ perception is towards reduction of fat in their diets. Therefore, one of the alternatives to overcome this desire is to reformulate meat products to meet this demand. Fiber is being used as fat replacer in emulsified products, and depending on the concentration in the final product, it may pose nutraceutical appeal. In order to collaborate to better understand the mortadella production, this chapter brings a protocol containing the steps of mortadella development added with fibers and the necessary determinations once the final product is achieved.
650 $aMeat
650 $aMortadella
650 $aSausages
650 $aFibra
650 $aMortadela
650 $aProduto Derivado da Carne
650 $aSalsicha
653 $aFiber
653 $aFunctional
653 $aProdutos cárneos emulsionados
700 1 $aHUBER, E.
700 1 $aBIASI, V.
700 1 $aKAWSKI, V. L.
773 $tIn: VERRUCK, S.; MARSICO, E. T. (ed.). Functional meat products. New York: Humana Press/Springer, Dec 2023. (Methods and Protocols in Food Science).
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Embrapa Suínos e Aves (CNPSA) |
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| 2. |  | VARZAKAS, T.; FEDDERN, V. Poultry manufacturing technologies. In: VARZAKAS, T.; TZIA, C. (Ed.). Handbook of food processing: food safety, quality, and manufacturing processes. Boca Raton: Taylor & Francis Group, 2016. p. 487-514.| Tipo: Capítulo em Livro Técnico-Científico |
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