EFFECT OF ALGINATE/CALCIUM CONCENTRATION ON PHYSICAL AND SENSORY PROPERTIES OF FAT EXTENDERS

The fat extenders are fat replacer that can be used to provide some or all of the functions of fat in the meat products, yielding fewer calories than fat. The influence of several sodium alginate (0.69% - 2.81%) and calcium carbonate (0.21% - 0.84%) concentrations on the texture, melting point, and...

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Autores principales:	Waldir A. PACHECHO P., Diego A. RESTREPO M., Jairo H. LÓPEZ V.
Formato:	article
Lenguaje:	EN
Publicado:	Universidad de Antioquia 2012
Materias:	Fat replacer fat extenders alginates cholesterol fatty acids Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675
Acceso en línea:	https://doaj.org/article/df44221852054545888b7230f10850c7
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spelling	oai:doaj.org-article:df44221852054545888b7230f10850c72021-11-19T04:13:03ZEFFECT OF ALGINATE/CALCIUM CONCENTRATION ON PHYSICAL AND SENSORY PROPERTIES OF FAT EXTENDERS0121-40042145-2660https://doaj.org/article/df44221852054545888b7230f10850c72012-02-01T00:00:00Zhttps://revistas.udea.edu.co/index.php/vitae/article/view/10829https://doaj.org/toc/0121-4004https://doaj.org/toc/2145-2660The fat extenders are fat replacer that can be used to provide some or all of the functions of fat in the meat products, yielding fewer calories than fat. The influence of several sodium alginate (0.69% - 2.81%) and calcium carbonate (0.21% - 0.84%) concentrations on the texture, melting point, and sensory properties of fat extenders made from pork back fat, and a mixture of the above two variables have been studied using a central composite rotable design and response surfaces. Sodium alginate and calcium carbonate concentration revealed a significant effect (p ≤ 0.05) on the texture parameters. In melting properties, there were not significant effects (p ≤ 0.05) on the established limit for variables, except for melting peak temperature. In sensory attributes, they had significant differences (p ≤ 0.05) between fat extenders and the standard, in regard to shine, color and hardness. Therefore, fat extenders made with the addition of 1.0% sodium alginate and 0.79% calcium carbonate displayed textural and melting point properties with higher values in comparison with other treatments, along with sensory characteristics closer to the standard. Waldir A. PACHECHO P.Diego A. RESTREPO M.Jairo H. LÓPEZ V.Universidad de AntioquiaarticleFat replacerfat extendersalginatescholesterolfatty acidsFood processing and manufactureTP368-456Pharmaceutical industryHD9665-9675ENVitae, Vol 19, Iss 1 (2012)
institution	DOAJ
collection	DOAJ
language	EN
topic	Fat replacer fat extenders alginates cholesterol fatty acids Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675
spellingShingle	Fat replacer fat extenders alginates cholesterol fatty acids Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675 Waldir A. PACHECHO P. Diego A. RESTREPO M. Jairo H. LÓPEZ V. EFFECT OF ALGINATE/CALCIUM CONCENTRATION ON PHYSICAL AND SENSORY PROPERTIES OF FAT EXTENDERS
description	The fat extenders are fat replacer that can be used to provide some or all of the functions of fat in the meat products, yielding fewer calories than fat. The influence of several sodium alginate (0.69% - 2.81%) and calcium carbonate (0.21% - 0.84%) concentrations on the texture, melting point, and sensory properties of fat extenders made from pork back fat, and a mixture of the above two variables have been studied using a central composite rotable design and response surfaces. Sodium alginate and calcium carbonate concentration revealed a significant effect (p ≤ 0.05) on the texture parameters. In melting properties, there were not significant effects (p ≤ 0.05) on the established limit for variables, except for melting peak temperature. In sensory attributes, they had significant differences (p ≤ 0.05) between fat extenders and the standard, in regard to shine, color and hardness. Therefore, fat extenders made with the addition of 1.0% sodium alginate and 0.79% calcium carbonate displayed textural and melting point properties with higher values in comparison with other treatments, along with sensory characteristics closer to the standard.
format	article
author	Waldir A. PACHECHO P. Diego A. RESTREPO M. Jairo H. LÓPEZ V.
author_facet	Waldir A. PACHECHO P. Diego A. RESTREPO M. Jairo H. LÓPEZ V.
author_sort	Waldir A. PACHECHO P.
title	EFFECT OF ALGINATE/CALCIUM CONCENTRATION ON PHYSICAL AND SENSORY PROPERTIES OF FAT EXTENDERS
title_short	EFFECT OF ALGINATE/CALCIUM CONCENTRATION ON PHYSICAL AND SENSORY PROPERTIES OF FAT EXTENDERS
title_full	EFFECT OF ALGINATE/CALCIUM CONCENTRATION ON PHYSICAL AND SENSORY PROPERTIES OF FAT EXTENDERS
title_fullStr	EFFECT OF ALGINATE/CALCIUM CONCENTRATION ON PHYSICAL AND SENSORY PROPERTIES OF FAT EXTENDERS
title_full_unstemmed	EFFECT OF ALGINATE/CALCIUM CONCENTRATION ON PHYSICAL AND SENSORY PROPERTIES OF FAT EXTENDERS
title_sort	effect of alginate/calcium concentration on physical and sensory properties of fat extenders
publisher	Universidad de Antioquia
publishDate	2012
url	https://doaj.org/article/df44221852054545888b7230f10850c7
work_keys_str_mv	AT waldirapachechop effectofalginatecalciumconcentrationonphysicalandsensorypropertiesoffatextenders AT diegoarestrepom effectofalginatecalciumconcentrationonphysicalandsensorypropertiesoffatextenders AT jairohlopezv effectofalginatecalciumconcentrationonphysicalandsensorypropertiesoffatextenders
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EFFECT OF ALGINATE/CALCIUM CONCENTRATION ON PHYSICAL AND SENSORY PROPERTIES OF FAT EXTENDERS

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