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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: |
null
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Registro original: |
Embrapa Suínos e Aves (CNPSA) |
