SUBSTITUTOS PARCIAIS DE GORDURA PARA DERIVADOS CARNEOS: UMA REVISÃO

Abstract

The aim of this review was to survey possible ingredients that can be used as partial fat substitutes in meat derivatives. In recent years, special attention has been paid to foods with less preparation time, affordable price, pleasant taste and also lower fat content. It has been observed that there is a wide variety of ingredients used in meat products, which may be based on carbohydrates such as starches and gums, bran and vegetable fiber. Specific studies conducted with sausages, sausages and salami, highlighted the use of ingredients such as collagen fiber, whey protein concentrate, xanthan gum, carrageenan gum and golden flaxseed flour. These ingredients did not alter the sensory characteristics and taste of the final product and may be considered options for partial fat substitution in meat derivatives.