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. 2022 Sep;59(9):3659-3668.
doi: 10.1007/s13197-022-05382-8. Epub 2022 Feb 17.

Application of orange albedo fat replacer in chicken mortadella

Caroline Zanon Belluco  1 , Fernanda Jéssica Mendonça  1 , Iolanda Cristina Cereza Zago  1 , Giovana Wingeter Di Santis  2 , Denis Fabrício Marchi  3 , Adriana Lourenço Soares  1
Affiliations

Application of orange albedo fat replacer in chicken mortadella

Caroline Zanon Belluco et al. J Food Sci Technol. 2022 Sep.

Abstract

This study aimed to use orange albedo flour as a fat replacer and evaluate its effect on three chicken mortadella formulations: C (control, 0% replacer addition, chicken skin as a fat source), F1 (4.8% replacer addition, standing for 22.8% partial fat replacement), and F2 (8.4% replacer addition, standing for 34% partial fat replacement). Fat replacer addition increased moisture and carbohydrate contents but reduced protein and ashes in mortadella formulations. F1 and F2 showed reductions in firmness, chewiness, cohesiveness, and springiness when compared to C. Furthermore, L* and b* parameters increased and a* reduced by fat replacer addition into formulations. All formulations showed good oxidative stability over the 90 days of storage. Fat replacer inclusion decreased polyunsaturated fatty acids and ω-6 contents. Overall, formulations had good sensorial acceptance and purchase intention by consumers, regardless of fat replacer addition. All formulations also had stable emulsion confirmed by optical microscopy. In short, orange albedo flour was feasible as fat replacer in chicken mortadella formulation, not compromising its quality and enabling light mortadella preparation.

Keywords: Agroindustrial by-product; Lipid oxidation; Optical microscopy; Pectin; Sensorial analysis.

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Conflict of interest statement

Conflicts of interestThe authors declare that they do not have any conflict of interest of this manuscript entitled by “Application of orange albedo fat replacer in chicken mortadella”.

Figures

Fig. 1
Fig. 1
Optical microscopy of chicken mortadella prepared with addition of 0% (1a), 4.8% (1b) and 8.4% (1c) of fat replacer based on orange albedo flour, 20 times magnification
See this image and copyright information in PMC

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