ArticleAnimals : an open access journal from MDPI2020
Fat Replacement by Vegetal Fibres to Improve the Quality of Sausages Elaborated with Non-Castrated Male Pork.
Article in Animals : an open access journal from MDPI, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
What it found
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Who cites it
5 citing papers in PubMed, 21 citations in OpenAlex.
- 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
- Current Trends in Food Processing By-Products as Sources of High Value-Added Compounds in Food Fortification.Foods (Basel, Switzerland) · 2024Review
- Enriched Pea Protein Texturing: Physicochemical Characteristics and Application as a Substitute for Meat in Hamburgers.Foods (Basel, Switzerland) · 2023Article
- Spanish Fuet Sausages Fat-Reduced to Diminish Boar Taint: Sensory and Technological Quality.Animals : an open access journal from MDPI · 2023Article
- The effect of β-glucan and inulin on the reduction of aflatoxin BCurrent research in food science · 2021Article
Corrections and comments
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Authors and funding
6 authors at 2 institutions in 1 country.
Funding
Abstract
Based on the need to find alternatives for the use of meat from non-castrated male pigs that contains high levels of androstenone and skatole, the production of meat products (raw and Frankfurt sausages) with reduced fat content was proposed, as these compounds are lipophilic. For this purpose, three batches of each product (total six) were produced. These included a control batch (1); normal fat content and two fat-reduced batches, where (2) fat was replaced with inulin and β-glucan, or (3) fat was replaced with inulin and β-glucan in addition to a skin grape by-product. These groups used meat from non-castrated male pigs that contained 6.25 µg/g androstenone and 0.4451 µg/g skatole. In general, fat-reduced sausages exhibited less brightness than did the controls. The texture results in Frankfurt were similar to those of the control, while Spanish sausage supplemented with grape skin exhibited reduced hardness. Both strategies resulted in a reduction in boar taint, and this reduction was up to 87.3% in raw sausages with grape by-products. Fat reduction could provide an interesting strategy to allow for the use of tainted meat from non-castrated male pigs.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.