Effect on the physicochemical properties of the addition of fat replacers and emulsifying agents in sausages

• DOI: https://doi.org/10.22533/at.ed.9734162416122

• Palavras-chave: Jamón cocido, Almidón modificado, Emulsiones, Sustitución de grasa.

• Keywords: Cooked ham, Modified starch, Emulsions, Fat substitution.

• Abstract:

  Sausages are a homogeneous mixture of fats, water and protein, which include spices to give a characteristic flavor, and are introduced into a natural or artificial edible casing; one product that stands out in this group is York or cooked ham, which contains nitrites, fat, protein and spices according to the type of ham.This review contemplates the effect of adding additives to improve the nutritional contribution of these meat derivatives as a strategy for improving their physical, chemical and sensory characteristics, in the specific case of the incorporation of modified starch and emulsifying agents that enhance flavor, color and texture, but with a lower fat content. Therefore, it is necessary to know the function of physically modified starches whose application is as a gelling agent, which could derive as a source of soluble fiber and influence sensory characteristics such as juiciness, while the application of emulsions as a fat substitute can better preserve the sensory and physicochemical properties in sausages. The objective is to analyze the effect on the sensory and textural properties of the final product.