Utilização de inulina e fibra de laranja como substituto de gordura e mortadela de peixe.

Abstract

The consumption of healthier foods, such as low-fat, and have the same characteristics of the original product, becomes a challenge for the food industry. This study aimed to optimize the partial replacement of fat by inulin and orange fiber in fish bologna, keeping its microbiological parameters, sensory and physicochemical quality. To this end, it was used as fat replacers, inulin and orange fiber, addition of hydrogenated vegetable fat. Microbiological analyzes were performed, with shelf life study for a period of 70 days. Sensory analysis was performed with 56 untrained, for appearance attributes, aroma, texture, flavor, global acceptance and purchase intent test, and determined whether the chemical composition of the products. With the results of sensory and chemical analysis, it is optimized them fat substitutes used in bologna. The fish bologna met the microbiological and physico-chemical criteria established by law in Brazil, with satisfactory stability when stored under refrigeration for 70 days. The best combination of inulin and orange fiber minimized the fat content to 38%, 20% inulin and 42% orange fiber, without diminishing the quality of bologna.