ArticleJournal of food science and technology2020
Can dietary fiber improve the technological characteristics and sensory acceptance of low-fat Italian type salami?
Article in Journal of food science and technology, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers.
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Who cites it
10 citing papers in PubMed, 35 citations in OpenAlex.
- Extruded and Enzyme-Fractionated Avocado (Foods (Basel, Switzerland) · 2026Article
- Dietary Fibres in Processed Meat: A Review on Nutritional Enhancement, Technological Effects, Sensory Implications and Consumer Perception.Foods (Basel, Switzerland) · 2025Review
- Consumer animal welfare and healthy perception of fresh sausages' fiber fat replaced and elaborated with meat from non-castrated male pigs.Food science & nutrition · 2024Article
- Strategies for Healthier Meat Foods: An Overview.Preventive nutrition and food science · 2024Review
- Plant-Based Meat Proteins: Processing, Nutrition Composition, and Future Prospects.Foods (Basel, Switzerland) · 2023Review
- Dietary Fiber from Soybean (Molecules (Basel, Switzerland) · 2023Article
- Spanish Fuet Sausages Fat-Reduced to Diminish Boar Taint: Sensory and Technological Quality.Animals : an open access journal from MDPI · 2023Article
- Article
- Functionality of Ingredients and Additives in Plant-Based Meat Analogues.Foods (Basel, Switzerland) · 2021Review
- Fat Replacement by Vegetal Fibres to Improve the Quality of Sausages Elaborated with Non-Castrated Male Pork.Animals : an open access journal from MDPI · 2020Article
Corrections and comments
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Authors and funding
6 authors at 3 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
To meet the needs of new consumers, meat researchers need to develop healthier products. Dietary fibers can be added for structural purposes, to present functional characteristics or to change the composition of the final product. In this study, mixture design was used to investigate the effects of partial substitution of pork fat by inulin, fructooligosaccharides and α-cyclodextrin on the technological and sensory quality characteristics of low-fat Italian type salami. The partial substitution of fat using dietary fibers shows no effect on weight loss, Aw and pH during ripening time. However, the addition of up to 2% α-cyclodextrin increased lightness and reduced redness and yellowness. Up to 2% of inulin or fructooligosaccharides added improved the sensory acceptance, texture parameters and redness. Healthier low-fat Italian type salami can be produced using inulin or fructooligosaccharides as fat substitute for pork fat and still obtain good technological and sensorial results.
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