Work

Development and characterization of channel catfish (Ictalurus punctatus) fermented salami-type inlaid including inulin as fat replacer

Year: 2024

Type: article

Abstract: The aim of this study was to focus on developing formulations of fermented salami-type inlaid using channel catfish (Ictalurus punctatus) fillets as the main raw material and inulin as a fat replacer. Chemical, physical, microbiological, and sensory analyses were conducted to characterize the products. pH variation during maturation ranged from 5.53 to 4.76, with subsequent stabilization. Treatments showed a significant reduction in water activity from 0.90 to values below the required maximum for Italian-type salami. Shear force increased throughout maturation, with the 0.5% inulin treatment exhibiting lower values. Proximate composition analysis revealed high protein content (49.70–53.22%) and reduced lipid levels (5.32–5.75%). Sensory evaluation indicated overall acceptance above 70%, with purchase intention highest for sausages without inulin. This study underscores the potential of utilizing catfish fillets and inulin as fat substitutes in value-added meat products, offering improved nutritional profiles while maintaining sensory attributes.

Source: Food Science and Technology

DOI: 10.5327/fst.00339

Authors: Angela Dulce CAVENAGHI-ALTEMIO, Joice Cristina Catache MENEZES, Walkiria Tamiko YOSHIHARA, Gustavo Graciano FONSECA

Institutions: Universidade Federal da Grande Dourados, University of Akureyri

Language: English

Topic: Meat and Animal Product Quality

Subfield: Animal Science and Zoology

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDGs: Zero hunger, Responsible consumption and production

Open Access status: hybrid

Estimated APC paid: $750