Uso de óleo de girassol alto oléico e aminoácidos na elaboração de mortadela com redução de gordura e sódio

Abstract

The reduction of fat and sodium in food is of extreme importance, since the excessive consumption of these compounds is correlated with the emergence of chronic diseases. In the present work, the objective was to evaluate the effect of fat and sodium reduction on some physical-chemical, technological and sensorial parameters of mortadella. In the first stage, five formulations were prepared with substitution of 0, 25, 50, 75 and 100% of their fat content by an oleogel made with pork skin, water and high oleic sunflower oil (1.5:1.5:1). The stability of the emulsion increased as the level of pork back fat substitution by the oleogel increased. In addition, the replacement of pork back fat by oleogel reduced the fat content and improved the lipid profile of bologna. The acceptance and sensorial profile of mortadella were not impaired by the substitution of up to 50% of bacon by oleogel. In the second stage, mortadellas with 50% reduction of fat and with 60% replacement of NaCl by KCl and with addition of arginine and histidine were elaborated. The technological and sensorial properties were evaluated. The NaCl replacement by KCl did not significantly affect the L*, a* and b* values and the texture profile. However, emulsion stability and sensory quality were impaired. The isolated or combined addition of arginine and histidine was efficient to decrease the defects caused by the addition of KCl. Thus, the results of this second step demonstrated that mortadellas with acceptable technological and sensory characteristics and with reduced sodium content (≈40%) can be produced using 1.0% NaCl, 1.5% KCl, 1% arginine and 0.2% histidine.