1. IntroductionBologna-type sausage

1. Introduction
Bologna-type sausages are meat products widely consumed in many
countries and have great economic importance to the meat industry.
However, since they have a high content of animal fat (20–30%) and,
as a result, high content of saturated fatty acids, these products are
heavily criticized by public health authorities, as several studies have
demonstrated the association between high consumption of these components
and the onset of cardiovascular diseases, some types of cancer,
and obesity (Beecher, 1999; Özvural & Vural, 2008; World Health
Organization (WHO), 2010).
In this context, reducing the fat content of bologna-type sausages is
mandatory for the meat industry. However, this represents a major
challenge, since, in addition to helping reduce the cost of production,
fat significantly contributes to the technological and sensory quality of
bologna-type sausages. Fat stabilizes the solubilized protein gel network
and interacts with other ingredients to develop texture and oral sensation
and assist in the overall sensation of lubricity in meat products. Fat
also helps to prevent shrinkage of the protein during cooking by acting
as filler, reduces cooking loss, improves water-holding capacity, and
provides juiciness (Feiner, 2006; Giese, 1996; Yoo, Kook, Park, Shim, &
Chin, 2007). In addition, fat also plays an important role in developing
unique taste and aroma profiles, thus contributing to the sensory quality
(Cáceres, García, & Selgas, 2008; Gómez & Lorenzo, 2013; Weiss, Gibis,
Schuh, & Salminen, 2010).
Various studies have been published on strategies to reduce the use
of animal fat in meat products (Lorenzo & Franco, 2012; Lorenzo,
Montes, Purriños, & Franco, 2012). Such attempts have included replacing
some of the fat with water (Ruusunen et al., 2003), replacing fat
with mixtures of starch or hydrocolloid gums (Àlvarez & Barbut, 2013;
Bortnowska et al., 2014; Choi et al., 2013), replacing animal fat with vegetable
oils (Cofrades, Antoniou, Solas, Herrero, & Jiménez-Colmenero,
2013; Cofrades et al., 2014; Salcedo-Sandoval, Cofrades, Pérez, Solas, &
Jiménez-Colmenero, 2013), and replacing fat with different types of
fiber (Choe, Kim, Lee, Kim, & Kim, 2013; Piñero et al., 2008). However,
although many of these studies have succeeded in achieving healthier
products, some problems related to texture, cook yields, emulsion
stability, and sensory quality are commonly reported.
Considering that an ideal fat substitute should be an ingredient that
contributes to no/low calories and does not dramatically alter oral sensation,
flavor, juiciness, or other organoleptic and processing properties,
the combined use of different ingredients is a strategy to be explored in
order to reduce the fat content without changing the quality of meat
products. Amorphous cellulose is an insoluble fiber which has no
taste and calories (Chung & Min, 2004). Campagnol, Santos, Wagner,
Terra, and Pollonio (2012) and Almeida, Wagner, Mascarin, Zepka, and
Campagnol (2014) used the amorphous cellulose as a substitute for
pork back-fat in fermented and emulsified meat products, respectively,
reporting that the use of amorphous cellulose reduced the fat content
Meat Science 104 (2015) 44–51
⁎ Corresponding author. Tel.: +55 34 3319 6060.
E-mail address: paulocampagnol@iftm.edu.br (P.C.B. Campagnol).
http://dx.doi.org/10.1016/j.meatsci.2015.02.002
0309-1740/© 2015 Elsevier Ltd. All rights reserved.
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without affecting the sensory quality. However, nutritional quality was
impaired because the replacement of fat with amorphous cellulose
decreased protein content. Pork skin is an inexpensive raw material
that contains high levels of collagen (Feiner, 2006), which also shows
a good potential to be used as a substitute for fat in meat products.
The effect of using a mixture of pork skin and wheat fiber was reported
by Choe et al. (2013) in frankfurter-type sausages. In general, the pork
skin and wheat fiber improved the quality characteristics and sensory
properties of low fat frankfurter-type sausages; however, differences
in the texture were observed.
So far, no research has been conducted exploring the combined use
of pork skin and amorphous cellulose as fat replacer in meat products.
Based on this, bologna-type sausages were prepared by replacing 50%
of pork back-fat by pork skin gels formulated with different concentrations
of amorphous cellulose. The impact of such substitution on
the physico–chemical characteristics was evaluated by determining
the chemical composition, color, cooking loss, emulsion stability, and
texture profile. In addition, the consumer sensory profiling was
evaluated using acceptance and just-about-right (JAR) test and
comment analysis.